Wild Blueberry Cobbler (Gluten Free)

Wild Blueberry Cobbler (Gluten Free)

I got a giant bag of frozen wild blueberries and just had to try making a cobbler with it. Holy yum! I was out of my tapioca flour so I “cobbled” together the dough from the flours I had. This one is very forgiving. It originally called for wheat flour but works well with all manner of alternative flours. I decided to put the lemon zest right in the dough and it was lovely. I’ll definitely be making this again. It was so good, I forgot to get a picture of the finished product before we ate it. Guess you’ll just have to try it to see.

Ingredients

Dough

  • ¼ cup each coconut, almond, and oat flour
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 hardboiled egg yolk
  • 1/16 teaspoon sea salt
  • 3 tablespoons very cold unsalted butter
  • 1/3 cup heavy cream
  • Zest of one lemon

Filling

  • 1 ½ pounds wild blueberries, fresh or thoroughly defrosted
  • 6 tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1 ½ tablespoons cornstarch

Directions

  1. In the base of a food processor or in a mixing bowl, combine the flours, cornstarch, sugar, and baking powder. Pulse to combine.
  2. Add the egg yolk and salt. Pulse a few times to distribute.
  3. Add the lemon zest. (If you haven’t got one, a microplane grater for zesting is a fantastic tool to add to your kitchen. It makes it so fine that it blends in perfectly. Otherwise, you’ll want to chop it up fine before adding.)
  4. Chop the unsalted butter up into ½ inch cubes and drop in then pulse until well combined.
  5. Pour the cream in. (Here’s where the magic happens.) Now run the food processor until it turns into a ball of dough. It doesn’t take too long.
  6. Use a cookie scoop or spoon to place balls of dough on a paper lined half cookie sheet. Flatten a bit and chill for at least half an hour.
  7. Start preheating the oven to 350 degrees.
  8. Combine the room temp blueberries with the maple syrup, vanilla, and cornstarch.
  9. Grease, butter, or cooking spray a 9 by 9 baking dish with high sides and pour the blueberry filling into it.
  10. After the dough is chilled, place on the filling.
  11. If you’d like, brush the biscuit tops with a little more cream and sprinkle with sugar.
  12. Bake at 350 for 45 minutes.
  13. Allow to cool and enjoy! Good warm or cold.

The Sunday Recipe: Wild Blueberry Tart with Almond Crust

Tarts have been big in my house this year. Easy to make with a gluten free crust and relatively low sugar, they are perfect for a fast and easy dessert. I had a yen for blueberries the other day and found wild blueberries in the freezer section of our local grocery store so this week’s recipe is a wild blueberry tart.

Wild Blueberry Tart with Almond Crust

Crust Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • pinch of sea salt
  • 160 grams or 1 1/2 cups almond flour

Filling Ingredients

  • 16 ounces or 3 cups blueberries, defrosted
  • 1/4 cup maple syrup
  • 1 teaspoon unsalted butter
  • 1 teaspoon lemon juice
  • 1 tablespoon tapioca flour (mixed with 1 tablespoon water)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prep your tin if needed. (I used a non-stick 9 inch tart pan but an 8 X 8 tin, greased and lined with parchment paper, will work just fine.)
  3. Heat the 2 tablespoons of butter in the maple syrup for 1 minute on 50% power in the microwave then stir to finish melting.
  4. Add the pinch of salt and almond flour.
  5. Stir to combine.
  6. Turn out into your tin and press evenly out to the sides and up a half inch.
  7. Bake at 350 for 10 to 12 minutes.
  8. Meanwhile, combine all the filling ingredients except for the dissolved tapioca powder in a medium saucepan.
  9. Bring just to a boil over medium high heat.
  10. Stir in the tapioca flour and keep stirring for 30 seconds to a minute as it thickens.
  11. Remove from heat.
  12. When the tart shell is ready, fill with the blueberry filling.
  13. Bake for 20 minutes at 350 degrees.
  14. Allow to cool before serving.
  15. This is best served the same day or the next because the almond pastry will soften if left for two days. Not a deal breaker, but it’s nicer when crisp.

The Sunday Recipe: Blueberry Lemon Cheesecake Bars

There is something about this time of year that turns my mind to cooking with lemon and blueberries. It’s perfect because the blueberries are just coming on and can be used while they are fresh and firm instead of defrosted with their juice oozing out. Some recipes are just better with fresh blueberries.

I thought of making my lemon bars then I saw a recipe for lemon blueberry bars and that sounded incredible, but the crust used a sugar cookie mix and the filling was a custard with only lemon zest for flavoring. So I came up with this recipe, combining a crust from my favorite lemon bars with the cheesecake filling I perfected, to my taste, last year. I hope you give it a try and I hope you enjoy it. #glutenfree #refinedsugarfree

Blueberry Lemon Cheesecake Bars

Ingredients

Crust

  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • ¼ teaspoon sea salt

Filling

  • 1 ½ cups, washed and dried blueberries
  • 1 8-ounce block cream cheese
  • 1 large egg
  • ¼ cup maple syrup
  • 1 tablespoon sour cream
  • 3 tablespoons lemon juice
  • 1 teaspoon tapioca or cornstarch

Directions

  1. Get out ingredients for the filling and allow to come to room temp. I often get them out before lunch then make the recipe after lunch. Alternatively, it will work to warm the cream cheese and maple syrup on low in the microwave for a minute or two. To warm the egg, place it in hot tap water for just ten minutes.
  2. Preheat oven to 350 degrees and prepare an 8 by 8 pan with cooking spray, butter, or oil, and line with parchment paper. (Wax paper also works.)
  3. Combine the crust ingredients and press into the prepared pan with your fingers, using the edge of your hand or a finger to press the crust up the side just a little.
  4. Bake for 12 minutes.
  5. While the crust is baking, combine all the ingredients for the filling, except the blueberries and tapioca flour, in a mixing bowl and whisk or use a mixer to beat until just smooth.
  6. Beat in the tapioca flour and set aside to rest.
  7. Remove the crust from the oven when it is ready and turn the temperature down to 300 degrees.
  8. Place the washed and dried blueberries into the bottom of the crust in a single layer. (I rolled the blueberries in my fingers a little as I chose them to make sure they were reasonably firm.)
  9. Pour the filling slowly over the blueberries, moving the bowl around to cover the blueberries without forcing them to move too much.
  10. Bake at 300 degrees for 30 minutes.
  11. Without opening the oven, turn the heat off and leave in the oven for another 30 minutes to finish baking.
  12. Remove from oven and allow to cool on the counter for an hour.
  13. Cool in the refrigerator for at least 4 hours and preferably overnight.
  14. Enjoy!