Blueberry Cornbread Cobbler

A sweet blueberry compote thickened with chia seeds, topped with a cornbread batter made with fresh sweet corn. A taste of summer in every bite!


Recipes · Desserts · Fruit Desserts · Blueberry Dessert Recipes


Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Additional Time: 15 mins
Servings: 8
Yield: 1 2-quart baking dish

Ingredients

Ingredients List

  • 3 ½ cups frozen blueberries

  • 3 tablespoons chia seeds

  • 2 tablespoons white sugar, or to taste

  • ½ lemon, zested and juiced

  • ¼ teaspoon salt


Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.

  3. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.

  4. Drop golf ball-sized scoops of the cornmeal batter over the blueberries.

  5. Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
291 Calories
14g Fat
41g Carbs
4g Protein


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