BLUEBERRY CORNBREAD COBBLER

Blueberry Cornbread Cobbler image

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!

Provided by The Sweet and Sour Baker

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Previous Next

Ingredients

3 ½ cups frozen blueberries
3 tablespoons chia seeds
2 tablespoons white sugar, or to taste
½ lemon, zested and juiced
¼ teaspoon salt
⅔ cup medium-grind cornmeal (such as Bob's Red Mill®)
⅔ cup all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick cold butter, cut into cubes
½ cup buttermilk
1 cup fresh corn kernels

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
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.
Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
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 : Calories 291.2 calories, Carbohydrate 40.5 g, Cholesterol 31.1 mg, Fat 13.8 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 582.9 mg, Sugar 15.1 g