Blueberry Cornmeal Cobbler
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.
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.
Notes
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 9x13 baking dish.
The cornmeal can be replaced with an equal amount of all-purpose flour, for a more traditional cobbler.
https://curlygirlkitchen.com/