Blueberry Cobbler With Cornmeal Biscuit
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
8
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
directions
- 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.
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