Blueberry Cornbread Cobbler: Sweet and Tart Dessert

Blueberry Cornbread Cobbler recipe

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For many, Labor Day is a sign that the season is making that switch from summer to fall. I wish that were the case in Los Angeles, but summer is still very much present. There are very high temperatures (boo!) and beautiful summer produce still lingering (yay!). Blueberries seem to be having their best moment right now.

Blueberry Cornbread Cobbler recipe

Cobblers have always had a special place it my heart. They’re very much like crisps, which I tend to bake more during the fall and winter months. Cobblers are typically made with biscuit dough dolloped on top, but I figured for this iteration, I would marry my current favorite combination: blueberries and corn. It might seem like an unlikely pairing but I promise it works!

The sweet and tart blueberries work so wonderfully with the sweet nature of cornbread.  I didn’t add any sugar to cornbread but I do think the simmering blueberries make for a great compliment.

Blueberry Cornbread Cobbler recipe

Blueberry Cornbread Cobbler

Blueberry Cornbread Cobbler recipe

This blueberry cornbread cobbler recipe is a sweet and tart dessert. (Recipe Courtesy of Adrianna Adarme of the Fresh Tastes blog)

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Ingredients

  • 3 cups blueberries
  • 1/2 cup sugar
  • Juice from 1/2 orange
  • 1 tablespoon corn starch or tapioca flour 
  • 1 teaspoon vanilla extract
  • Salt
  • 1 1/3 cups yellow cornmeal 
  • 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 2/3 cup buttermilk, shaken

Directions

  1. Preheat the oven to 400 degrees F. In a medium bowl, mix together the blueberries, sugar, juice from 1/2 orange, corn starch, vanilla extract and a 1/4 teaspoon of salt. Transfer to a 8 x 8-inch baking dish. 
  2. To a medium bowl, add the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon of salt; whisk together. Pour in the buttermilk and stir until combined. Using an ice cream scoop (or a tablespoon), place dollops of cornbread batter onto the top of the blueberries. Transfer to the oven and bake for 20 minutes, until the top is lightly golden brown and the blueberries are bubbling. 
  3. Allow to cool for 5 to 10 minutes; the mixture will thicken slightly as it cools. Eat warm, preferably with a scoop of ice cream. 

Yield: 4-6 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.