Blueberry Cornmeal Cobbler Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.
• Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
• Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Steps:

• Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
• To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
• Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
• Let cool slightly. Serve warm, with cream to pour on top, if desired.

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
• Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Steps:

• Preheat oven to 375°.
• Butter a 2-quart baking dish.
• To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
• Add the blueberries and toss to combine, then gently stir in the lemon juice.
• Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
• To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated.
• Using your fingertips or a pastry blender, cut in the butter until the size of peas.
• Pour in the cream and stir just until the mixture comes together.
• Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
• Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
• Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
• Serve warm.
• Storage--this cobbler is best if eaten the day it is made.
• Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.

Steps:

• Make the filling:
• Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
• Make the topping and assemble:
• Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
• Do Ahead
• Crisp can be made 1 day ahead. Store tightly covered at room temperature.