Blueberry Cornbread Cobbler Recipe

4.60 from 25 reviews

Blueberry Cornbread Cobbler Recipe

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

Bake Time40

Total Time1

Servings:12 portions

Ingredients

1 oz unsalted butter (2 tablespoons)
32 oz blueberries (6 cups)
3 oz granulated sugar (1/3 cup)
1/4 teaspoon table salt
1 each lemon (juice and grated zest)

Topping

2 1/2 oz Stone ground cornmeal (2/3 cup)
2 1/2 oz all purpose flour (1/2 cup, see note)
3 oz cup granulated sugar (1/3 cup)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup Buttermilk (1/2 cup)
2 oz unsalted butter (1/4 cup, melted)
1 egg

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.

Nutrition