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Gluten Free Wild Blueberry Cobbler

Inspired by Dainty Chefs

A simple and so yummy recipe from our favourite American chef, Keith Meehan. Keith of course uses wild Maine blueberries!

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blueberry-cobbler

Ingredients

  • 1 bag of Dainty GF Doughnut Pancake Mix
  • 2 cups/500mL Milk
  • 1 tsp Cinnamon
  • 1 cup/227g melted Butter
  • 1 cup/250g Sugar (or less if desired!)
  • 1/4 cup/37g Corn Starch
  • 3 cups/570g Frozen Wild Blueberries (Peaches work well also!)

Preparation

1

Preheat oven to 375F / 190C.

2

Stir together the dry mix, milk, and cinnamon in ungreased 9x13 baking dish.

3

Stir in melted butter until well blended, spread evenly over your baking dish.

4

Stir together blueberries, sugar and corn starch. Spread evenly over the batter in the baking dish and bake for 45-50 minutes. Serve warm with Vanilla Ice Cream!!!


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