Name: Blueberry Cornmeal Cobbler
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 4 cups fresh blueberries -; 1 cup plus 2 tablespoons sugar -; 1 tablespoon quick-cooking tapioca -; 2 teaspoons grated lemon zest -; 1 teaspoon ground cinnamon -; 1/4 to 1/2 teaspoon ground nutmeg -; Topping: -; 1/2 cup butter, softened, divided -; 1 cup confectioners' sugar -; 1 large egg, room temperature -; 1 cup all-purpose flour -; 1/2 cup cornmeal -; 2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 3/4 cup buttermilk -; 2 tablespoons maple syrup -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Cornmeal Cobbler

1. 4 cups fresh blueberries -

2. 1 cup plus 2 tablespoons sugar -

3. 1 tablespoon quick-cooking tapioca -

4. 2 teaspoons grated lemon zest -

5. 1 teaspoon ground cinnamon -

6. 1/4 to 1/2 teaspoon ground nutmeg -

7. Topping: -

8. 1/2 cup butter, softened, divided -

9. 1 cup confectioners' sugar -

10. 1 large egg, room temperature -

11. 1 cup all-purpose flour -

12. 1/2 cup cornmeal -

13. 2 teaspoons baking powder -

14. 1/2 teaspoon baking soda -

15. 1/2 teaspoon salt -

16. 3/4 cup buttermilk -

17. 2 tablespoons maple syrup -

How to cook deliciously - Blueberry Cornmeal Cobbler

1. Stage

In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish.

2. Stage

In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.

3. Stage

Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes.

4. Stage

In a small saucepan, melt remaining 1/4 cup butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.