Nothing sings the praises of summer like blueberry cobbler. Cooks love summer for its fresh bounty and yes, if you make it right–blueberry cobbler sings! Personally, I love a dallop of crème friache, but it’s not necessary to make this tasty treat really stand out.
This blueberry cobbler is unique with a cornbread cinnamon top but I almost guarantee that once you try it this way–you may just ditch your old blueberry cobbler recipe! The recipe originally appeared in Fine Cooking Magazine. . .however I’ve tweaked it just a little to bring out the combination of cinnamon, cornbread and blueberries.
For the blueberry cobbler filling you will need:
8 cups of fresh blueberries, rinsed
1/3 to ½ cup sugar. . .(I suggest taste testing the blueberries. . .the sweeter the batch, the less sugar you should use.)
2 tbsp of lemon juice
For the blueberry cobbler topping you will need:
1 cup of cornmeal
¾ cup all-purpose flour
½ cup of sugar
2 ½ tsp of baking powder
¼ tsp cinnamon
¾ cup light cream
6 tbsp of butter, melted then cooled
1 egg slightly beaten
Directions for the Blueberry Cobbler
Heat the oven to 375 degrees F.
Toss the blueberries with the sugar and lemon juice. Pour into a 13-by-9-inch oval baking dish.
In a separate bowl, combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the cream, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together. (Remember: the point of a cobbler is that the top looks like “cobble”.)
Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 min, or until the filling is bubbly and the topping is firm when pressed.
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The Best Pear Crisp in the World