Blueberry cobbler has been one of my favourite desserts since I was a tadpole. The tang of the buttermilk biscuits combined with the explosively sweet warm blueberries and the cool wash of vanilla ice cream is a lesson in edible joy. Here's a gluten-free version that will blow off the top of your head with pleasure.

Ingredients

Filling

• 1/4 cup cornstarch
• 1 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• Juice of 1 lemon, strained
• 4 cups fresh or frozen
• Blueberries
• Butter for the pan

Topping

• 1/2 cup sorghum flour
• 1/2 cup cornstarch
• 1/3 cup tapioca flour
• 2 tablespoons corn flour
• 1 teaspoon guar gum
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 2/3 cup organic buttermilk
• Sanding sugar for sprinkling
• Vanilla ice cream for serving

Directions for the filling
1 In a large, heavy saucepan, combine the cornstarch, granulated sugar, and cinnamon. Stir with a fork until there are no lumps and the cornstarch is evenly incorporated. Stir in the lemon juice and half of the blueberries, taking care not to smash the berries. Cook over medium heat until the blueberries begin to bubble, about 5 minutes. Carefully stir in the remaining blueberries and turn off the heat.

2 Position an oven rack in the center of the oven. Preheat the oven to 425°F. Butter an 8-inch square baking pan and set it on a baking sheet.

3 Pour the filling into the pan.

Directions for the topping
1 In a medium bowl, combine all the dry ingredients and stir with a whisk to blend. Add the butter and, using a pastry cutter, cut it in until the mixture resembles coarse bread crumbs. Add the buttermilk and stir until all the dry ingredients are moistened. Using an ice-cream scoop, arrange mounds of dough on top of the blueberries. Sprinkle with the sanding sugar and bake for 20 minutes, or until golden. Remove from the oven and let cool for 30 minutes on a wire rack. Serve warm, with vanilla ice cream.

2 Store, lightly covered, at room temperature for 24 hours or up to 3 days in the refrigerator.

Makes one 8-inch square cobbler. Serves 8 - 10.

---

BUY THIS BOOK
Excerpted from Blackbird Bakery - Gluten Free Baking by Karen Morgan. Copyright 2010 by Karen Morgan . Photo Copyright by Knox Courtney. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.