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!
Provided by The Sweet and Sour Baker
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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
BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
- Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
- Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
- Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
- Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
BLUEBERRY CORNMEAL COBBLER
Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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., 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. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining 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.
Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY CORNMEAL SHORTBREAD TART
Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
BLUEBERRY COBBLER WITH CORNMEAL BISCUIT
Make and share this Blueberry Cobbler With Cornmeal Biscuit recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 476.3, Fat 24.8, SaturatedFat 15.2, Cholesterol 75.1, Sodium 353.8, Carbohydrate 62.7, Fiber 3.8, Sugar 33.1, Protein 4.2
BLUEBERRY AND CORN CRISP
A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.
Provided by Nicole Rucker
Categories Bon Appétit Summer Dessert Blueberry Corn Cornmeal Bake Cobbler/Crumble Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Make the filling:
- Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
- Make the topping and assemble:
- Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
- Bake crisp until topping is golden brown and juices are thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
- Do Ahead
- Crisp can be made 1 day ahead. Store tightly covered at room temperature.
BLUEBERRY CORNBREAD COBBLER
Gooey blueberries topped with creamy cornbread. Recipe merged and modified from corn casserole. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I'd already prepared dinner for the evening but quickly threw together this dish at the last minute. It baked perfectly throughout our meal. We chose to top with whipped cream although ice cream would be just as fine. We prefer it slightly underdone in the center, gooey even. Hope you enjoy.
Provided by Jasileet
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 400*.
- Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
- Mix remaining ingredients in a bowl and pour onto blueberries.
- Bake 30 minutes.
Nutrition Facts : Calories 375, Fat 22.6, SaturatedFat 12.5, Cholesterol 97.1, Sodium 430.4, Carbohydrate 39.7, Fiber 2.7, Sugar 16.8, Protein 4.9
BLUEBERRY CORNMEAL COOKIES
A tasty recipe for a rustic cornmeal cookie using dried blueberries.
Provided by Yoly
Categories Drop Cookies
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
- Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
- Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
- Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g
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