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Blueberry Maple-Cornmeal Cobbler

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

The blueberries, maple and corn give this cobbler a distinctly New England flavor.

At a glance

Prep
Bake
Total
Yield
one 10" deep round

Ingredients

Choose your measure:

Fruit

  • 2 pints fresh blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup
  • 1 tablespoon quick-cooking tapioca
  • 1/2 teaspoon lemon extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Topping

Glaze

  • 1/8 cup (2 tablespoons) unsalted butter
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 375°F.
  2. To make the fruit mixture: Combine the blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10" spider (cast iron skillet) or a shallow 11" quiche or tart dish.
  3. To make the topping: Mix the flour, cornmeal, baking powder, baking soda and salt. Set aside.
  4. Cream the butter with the confectioners' sugar, then beat in the egg and buttermilk.
  5. Add the dry ingredients and mix well. Pour the batter over the berries in the pan.
  6. Bake the cobbler for 35 to 40 minutes, until the berries are bubbling and the cornbread is lightly browned and feels done when you touch it.
  7. To make the glaze: Melt the butter and mix it with the maple syrup.
  8. Brush the glaze atop the hot cobbler.
  9. Put the cobbler under the broiler for about 1 minute, or until the top is glazed.
  10. Serve warm with ice cream or whipped cream. If desired, the cobbler can be refrigerated for up to 5 days or frozen for longer storage, up to 3 months.