Blueberry Cornmeal Cobbler
Total TimePrep: 20 min. + standing Bake: 35 min.
- 4 cups fresh blueberries
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons grated lemon zest
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/2 cup butter, softened, divided
- 1 cup confectioners' sugar
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoons maple syrup
- In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish.
- In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
- Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes.
- In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.
Nutrition Facts1 piece: 290 calories, 9g fat (5g saturated fat), 39mg cholesterol, 317mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 3g protein.
Feb 19, 2016
I kept recipe as it was presented except that since I did not have buttermilk, I soured 3/4 cup milk with 1 Tbsp. vinegar. I used a greased and floured 12x8" baking pan. I'd also used the grated peel of 1 mediumlemon. I baked 40 minutes. This recipe was very good! I shared some with our Social Hour group today and the folks who tasted the cobbler liked it! delowenstein
Aug 7, 2009
Is there any way to make this without using the butter and butermilk? I am allergic to dairy products.