In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Scrape the sides of the bowl with a rubber spatula and beat in the eggs one at a time as well as the pure vanilla extract. Again, scrape the sides of the bowl.

In a separate bowl, stir together the gluten-free all-purpose flour, baking soda, baking powder, and sea salt until the dry ingredients are combined.

Pour the dry ingredients into the mixer with the wet ingredients and mix well until a thick batter forms. Mix in the Greek yogurt. Set cake batter aside until ready to use.

Add all of the berries to a large thick-bottomed pot such as a Dutch oven. Cover and heat over medium high heat, and bring the mixture to a full boil. Once the fruit softens quite a bit and leaches out a lot of liquid, add the tapioca flour (or gluten-free all-purpose flour) and continue cooking and stirring until the liquid around the berries has thickened, about 10-15 minutes total.

Preheat the oven to 350 degrees Fahrenheit.

Pour the berry mixture into a large (13” x 9”) casserole dish and spread it into an even layer.

Spread the cake batter over the berries as evenly as possible. There is no need to get this perfectly! I use a large spoon in one hand and the other hand to help guide the batter. Don’t stress if it isn’t perfect.

Cover the casserole dish with aluminum foil and bake on the center rack of the preheated oven for 35 to 40 minutes or until the cake is golden brown and baked through.

Insert a digital thermometer into the center of the cake. If it reads 190 degrees or higher, the cake is fully cooked.

Allow the cobbler to cool for 10 minutes before serving with whipped cream or vanilla ice cream.