An easy blueberry cobbler made with juicy blueberry filling spiced with cardamom, cloves and vanilla, topped with buttery cornmeal topping that’s a cross between cake and cookies. Serve this blueberry cornmeal cobbler warm with a scoop of ice cream for an easy summer dessert.
You might also love these high altitude tested recipes for bourbon peach cobbler, cherry cobbler with a sugar cookie crust, and rhubarb crumble and custard.
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Why You’ll Love This Recipe
Easier than Blueberry Pie. With a blueberry cobbler, you get all the flavor of a blueberry pie, but with far less time and effort. The topping is much quicker to make than pie dough, and comes together easily with just a bowl and spoon. And since cobbler is best enjoyed warm from the oven, there’s no waiting hours for a pie to set up until you can slice into it. Just pop it into the oven when you’re sitting down to dinner, and dessert will be ready by the time you’ve finished.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, with just a little baking powder in the topping to give it a bit of lift, today’s recipe will work at any altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. You’ll need softened butter to grease the baking pan, as well as melted butter for the topping.
- Blueberries. You can use either fresh or frozen blueberries, but frozen will be less expensive. Let the berries thaw first, to shorten the baking time.
- Sugar. You’ll need granulated sugar and light brown sugar to sweeten the filling and the topping.
- Corn Starch. Thickens the blueberry juices in the filling. You could also use all-purpose flour as a thickener.
- Lemon Zest. Adds brightness to enhance the flavor of the blueberries.
- Salt. Balances the sweetness and enhances the flavors.
- Vanilla Extract. Flavor.
- Spices. A blend of cloves and cardamom adds lovely flavor to the peaches.
- Egg. Adds moisture to the dough, and more of a cake-like texture.
- Flour + Cornmeal. All purpose flour gives the topping structure, while the cornmeal adds a more rustic texture, like cornbread. You can also make the topping with just flour, if preferred.
- Baking Powder. Leavening agent, giving the topping lift so it puffs and spreads a bit as it bakes.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Grease your pie pan with the (1 tbsp) softened butter.
- To the greased pie pan, add the blueberries and the rest of the filling ingredients. Stir until well combined.
- To make the topping, whisk together the melted butter, brown sugar, egg and vanilla in a bowl, until smooth. Add the flour, cornmeal, baking powder and salt, and stir into a soft dough.
- Use a spoon, or a small cookie scoop with a release lever, to scoop tablespoon-sized dollops of dough on top of the blueberries. Sprinkle with the granulated sugar.
- Bake the cobbler for about 40-45 minutes, until the juices are thick and bubbly, and the topping is baked through and golden brown.
- Baker’s Note: If the blueberry juices don’t fully thicken, it’s not a big deal like it would be if you’re baking a pie that you want to cut into neat slices. The most important thing is that the topping is fully cooked, and not raw or doughy underneath. If the topping needs longer to bake, but is getting too brown on top, simply cover the cobbler loosely with aluminum foil while it finishes baking.
- Let cool for several minutes, then serve warm with vanilla ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Cobbler is best eaten the day it’s made, but you can store leftover cobbler in an airtight container in the refrigerator for up to 2 days. Reheat portions in the microwave at 50% power.
For a larger cobbler, double the filling and topping ingredients, and bake in a 9×13 baking dish.
The cornmeal can be replaced with an equal amount of all-purpose flour, for a more traditional cobbler.
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Blueberry Cornmeal Cobbler
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Pie Pan
Ingredients
Filling
- 1 tbsp very soft unsalted butter
- 2 lbs fresh or frozen and thawed blueberries
- ½ cup granulated sugar
- 2 ½ tbsp corn starch or all-purpose flour
- 1 tsp fresh lemon zest
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp vanilla extract
- ⅛ tsp ground cardamom
- ⅛ tsp ground cloves
Topping
- ¼ cup unsalted butter, melted
- ⅓ cup light brown sugar, lightly packed
- 1 large egg
- ½ tsp vanilla extract
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ½ cup yellow cornmeal
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Grease your pie pan with the (1 tbsp) softened butter.
- To the greased pie pan, add the blueberries and the rest of the filling ingredients. Stir until well combined.
- To make the topping, whisk together the melted butter, brown sugar, egg and vanilla in a bowl, until smooth. Add the flour, cornmeal, baking powder and salt, and stir into a soft dough.
- Use a spoon, or a small cookie scoop with a release lever, to scoop tablespoon-sized dollops of dough on top of the blueberries. Sprinkle with the granulated sugar.
- Bake the cobbler for about 40-45 minutes, until the juices are thick and bubbly, and the topping is baked through and golden brown.Baker's Note: If the blueberry juices don't fully thicken, it's not a big deal like it would be if you're baking a pie that you want to cut into neat slices. The most important thing is that the topping is fully cooked, and not raw or doughy underneath. If the topping needs longer to bake, but is getting too brown on top, simply cover the cobbler loosely with aluminum foil while it finishes baking.
- Let cool for several minutes, then serve warm with vanilla ice cream.
I hope you love this recipe as much as we do!