Blueberry Cobbler With Cornmeal Biscuit Recipe

Name: Blueberry Cobbler With Cornmeal Biscuit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, at room temperature, for dish; Fruit Filling; 3/4 cup sugar (5 1/4 oz.); 3 tablespoons cornstarch; 1/2 teaspoon fine sea salt; 3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.); 2 tablespoons fresh lemon juice (about 1/2 lemon); Biscuit; 1 1/4 cups all-purpose flour (6 1/4 oz.); 1/2 cup fine cornmeal (2 1/2 oz.); 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/2 cup cold unsalted butter, cut into small cubes (4 oz.); 1 cup cold heavy cream; 4 teaspoons turbinado sugar

Servings: persons

1 tablespoon unsalted butter, at room temperature, for dish
Fruit Filling
3/4 cup sugar (5 1/4 oz.)
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.)
2 tablespoons fresh lemon juice (about 1/2 lemon)
Biscuit
1 1/4 cups all-purpose flour (6 1/4 oz.)
1/2 cup fine cornmeal (2 1/2 oz.)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes (4 oz.)
1 cup cold heavy cream
4 teaspoons turbinado sugar

1
Preheat oven to 375u00b0.
2
Butter a 2-quart baking dish.
3
To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
4
Add the blueberries and toss to combine, then gently stir in the lemon juice.
5
Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
6
To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
7
Add the butter and toss until evenly coated.
8
Using your fingertips or a pastry blender, cut in the butter until the size of peas.
9
Pour in the cream and stir just until the mixture comes together.
10
Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
11
Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
12
Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
13
Serve warm.
14
Storage--this cobbler is best if eaten the day it is made.
15
Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.

879

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, at room temperature, for dish, Fruit Filling, 3/4 cup sugar (5 1/4 oz.), 3 tablespoons cornstarch, and more.

Yes, Blueberry Cobbler With Cornmeal Biscuit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cobbler With Cornmeal Biscuit

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