Fresh blueberries baked under a lightly sweet cornbread topping with just a hint of cinnamon. Blueberry Cornbread Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual summer dining.
Prep Time20 minutesmins
Bake Time40 minutesmins
Total Time1 hourhr
Servings:12portions
Ingredients
1ozunsalted butter(2 tablespoons)
32ozblueberries(6 cups)
3ozgranulated sugar(1/3 cup)
1/4teaspoontable salt
1eachlemon(juice and grated zest)
Topping
2 1/2 ozStone ground cornmeal(2/3 cup)
2 1/2ozall purpose flour(1/2 cup, see note)
3 ozcupgranulated sugar(1/3 cup)
2teaspoonsbaking powder
1/2teaspooncinnamon
1/4teaspoonsalt
1/2cupButtermilk(1/2 cup)
2ozunsalted butter(1/4 cup, melted)
1egg
Instructions
Preheat the oven to 375°F.
Set a 9" cast iron skillet over low heat on the stove. Melt the 2 tablespoons of butter in the pan. Swirl the pan to coat the bottom and sides with butter. Or use a casserole dish brushed with melted butter.
Combine the blueberries with sugar, salt, lemon zest & juice. Pour the berries into the skillet.
Cornmeal Batter
Whisk together the dry ingredients in a mixing bowl.
Combine the buttermilk, butter and egg. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
Drop dollops of the batter all over the berries and spread the batter to cover the berries. Slide a sheet pan covered with foil on the shelf beneath the cobbler in the oven to catch any blueberry boil over.
Bake until the topping is golden brown and the berries are bubbling, about 35-40 minutes.
Serve warm or room temperature.
Video
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.