Blueberry Cobbler
My classic blueberry cobbler with a twist ~ the combination of sweet cornbread biscuits and juicy blueberries is irresistible!
Servings: 9
Equipment
- 9x9 square baking pan
Ingredients
blueberry filling
- 6-7 cups blueberries
- 1 cup confectioner's sugar
- 3 Tbsp cornstarch
- 3 Tbsp lemon juice
- 1 Tbsp vanilla bean paste or extract
cobbler topping
- 1 1/4 cups all purpose flour
- 3/4 cup yellow cornmeal
- 1/2 cup sugar, plus more for sprinkling later
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter, cold and cut in pieces.
- 3/4 cup buttermilk, cold
Instructions
- Preheat oven to 375F.
- Toss blueberries with sugar, cornstarch, lemon juice and vanilla. Turn into 9x9 baking pan and set aside.
- I make my cobbler topping in my food processor. Load the flour, cornmeal, sugar, baking powder, baking soda, and salt into the bowl and pulse until everything is well combined.
- Add the pieces of cold butter and pulse/process until no lumps of butter remain. This will take less than 30 seconds. Note: to pulse/process just start by pulsing the machine several times to get the butter broken up and then process briefly until the mixture is of a uniform crumbly texture.
- Add the buttermilk and process until the dough comes together. This will take less than 30 seconds. It should be a soft wet dough.
- Turn the dough out onto a floured board. If it is too wet you can add a bit of flour. Use a small or medium ice cream or cookie scoop to portion out mounds of dough and add to the top of the blueberries. You can do 9 larger mounds or up to 16 smaller mounds, it's really up to you. Sprinkle the biscuits with sugar, I use about a tablespoon or so.
- Bake for about 40 minutes or until the cobbler topping is golden and the berries are bubbling throughout. Check underneath the biscuits to make sure there is no wet batter remaining. The exact time will depend on your pan, your oven, and the size of your biscuits.
- Let your cobbler rest for about 20 minutes, before serving warm with scoops of vanilla ice cream. The resting period will allow the juices to thicken up.
- Leftovers can be wrapped in foil and stored on the counter overnight.
Nutrition
Calories: 378 kcal · Carbohydrates: 66 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 29 mg · Sodium: 355 mg · Potassium: 240 mg · Fiber: 4 g · Sugar: 35 g · Vitamin A: 398 IU · Vitamin C: 12 mg · Calcium: 65 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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