Gluten Free Wild Blueberry Cobbler

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

Author: Dainty chefs

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[Total: 8 Average: 4.9]

Cooking 45 Min

Servings Serves 6-8

Product Gluten Free Doughnut Pancake mix

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!)

Gluten Free Doughnut Pancake mix

Preparation

Step 1

Preheat oven to 375F / 190C.

Step 2

Stir together the dry mix, milk, and cinnamon in ungreased 9×13 baking dish.

Step 3

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

Step 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!!!

Gluten Free Wild Blueberry Cobbler

Ingredients

Gluten Free Doughnut Pancake mix

Preparation

Step 1

Step 2

Step 3

Step 4

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