Blueberry Cornmeal Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING



Blueberry Crumble With Cornmeal-Almond Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 11

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped almonds
4 cups blueberries
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces

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



Blueberry Cornmeal Cobbler image

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

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

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



Blueberry Cornmeal Shortbread Tart image

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

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners' sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

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



Blueberry Cobbler With Cornmeal Biscuit image

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

1 tablespoon unsalted butter, at room temperature, for dish
3/4 cup sugar (5 1/4 oz.)
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 1/4 cups all-purpose flour (6 1/4 oz.)
1/2 cup fine cornmeal (2 1/2 oz.)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes (4 oz.)
1 cup cold heavy cream
4 teaspoons turbinado sugar

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



Blueberry and Corn Crisp image

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

For the filling:
5 cups fresh (or frozen, thawed) blueberries
1/3 cup sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon kosher salt
For the topping and assembly:
2/3 cup all-purpose flour
2/3 cup coarse-grind cornmeal or polenta
1/3 cup sugar
1 teaspoon kosher salt
10 tablespoons chilled unsalted butter, cut into pieces
1 cup fresh corn kernels (from about 1 large ear)

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



Blueberry Cornbread Cobbler image

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

2 cups blueberries
1 teaspoon cornstarch
1/3 cup sugar
1 (8 ounce) box Jiffy cornbread mix
2 eggs
8 ounces sour cream
1/2 cup butter, melted
3 tablespoons sugar

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



Blueberry Cornmeal Cookies image

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

nonstick cooking spray
1 cup white masa harina (corn flour)
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon cream of tartar
1 teaspoon salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
1 large egg
2 tablespoons milk
1 cup dried blueberries
¼ cup white sugar

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

More about "blueberry cornmeal cobbler recipes"

BEST JIFFY MIXED BERRY CORNMEAL COBBLER RECIPE
best-jiffy-mixed-berry-cornmeal-cobbler image
2017-05-11 Directions. Preheat oven to 400°F. Butter 8 ( 3.5-inch) cast-iron skillets. Arrange on a rimmed baking sheet lined with aluminum foil. Toss together berries, sugar, flour, lemon juice, and vanilla in a bowl. Transfer to prepared …
From countryliving.com


EASY TEXAS BLUEBERRY COBBLER RECIPE - LITTLE SPICE JAR
easy-texas-blueberry-cobbler-recipe-little-spice-jar image
2021-03-22 How to make blueberry cobbler: Add four tablespoons of cold butter to a baking dish and allow for it to melt in the oven while you prep the batter. Mash the blueberries with vanilla, cinnamon, nutmeg, and some of the …
From littlespicejar.com


BLUEBERRY CORNMEAL COBBLER - THE LOCAL PALATE

From thelocalpalate.com
  • Make the filling: Preheat oven to 375 degrees. In a large bowl, combine filling ingredients and toss to coat.
  • Make the topping: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Add...
  • In a small bowl, stir egg until whites and yolk are evenly combined. Gently brush egg wash over dough, then sprinkle...


THE SECRETS TO MY FAVORITE BLUEBERRY COBBLER - JOY THE BAKER
2022-05-20 Instructions. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. In a large bowl stir together the berries, sugar and lemon zest. Sprinkle the flour over the top of the mixture as well as a pinch of salt. Toss until thoroughly combined and set aside.
From joythebaker.com


BLUEBERRY CORNMEAL COBBLER BY SPOONFORKBACON | QUICK & EASY …
Before summer ends, make this juicy blueberry cobbler made with a cornmeal biscuit crust! While its warm, top it off with a few scoops of ice cream and dig in! Check out our Blueberries Feed, edited by @devamadeo feaurting 500+ recipes starring blueberries!
From thefeedfeed.com


BLUEBERRY COBBLER RECIPE - DESSERT FOR TWO
2019-06-10 It's time to make blueberry cobbler for two: Preheat the oven, and lightly butter your baking dish. Combine all of the blueberries, sugar, lemon juice, flour and cinnamon and let rest. The lemon juice will begin to break down the blueberries, which will release delicious juices that will mix with the cinnamon.
From dessertfortwo.com


DOUBLE CORN-BLUEBERRY COBBLER RECIPE | EATINGWELL
The hallmark of a cobbler is a biscuit topping baked right on top of the fruit. Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark fruit filling. We like the rustic texture of medium- or coarse-ground cornmeal, but any type works.
From eatingwell.com


BLUEBERRY PEACH CORNMEAL COBBLER | HOMESICK TEXAN
2010-07-18 Since I last posted on here I have had success with making blackberry cobblers (I have given up on peaches) and have made a few recipes with the batter on the bottome and the fruit placed on the top. Macerated the blackberries in some sugar, and then made a batter of flour, sugar, raising agent, cinnamon and vanilla.
From homesicktexan.com


BLUEBERRY CORNMEAL COBBLER | RECIPE | COBBLER RECIPES, RECIPES, …
Jun 21, 2019 - 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
From pinterest.ca


BLUEBERRY BLUE CORNMEAL COBBLER - CHEF AND AUTHOR ROBIN ASBELL
2022-04-03 In a large bowl, combine the blueberries, maple and lemon zest and stir. Sprinkle the unbleached flour over the berries and stir to coat. Transfer to the baking dish.
From robinasbell.com


BLUEBERRY COBBLER WITH CORN BREAD TOPPING FROM ‘VEGETARIAN …
4. Transfer the skillet to the oven and bake for 25 minutes or until the blueberry mixture is bubbling and the corn bread topping appears golden brown. Remove from the oven. 5. Serve the cobbler warm with the gelato or whipped cream, if using. Into a medium bowl, add all ingredients and mix until just combined.
From thechubbyvegetarian.com


CANADIAN LIVING’S BLUEBERRY CORNMEAL COBBLER - COOKING TO BE …
2014-08-23 Cocktail Recipes; Soup; Appetizers; Cooking Tips; No Widgets found in the Sidebar Alt! No Widgets found in the Sidebar Alt! Dessert. Canadian Living’s Blueberry Cornmeal Cobbler. August 23, ...
From cookingtobeclever.com


BLUEBERRY CORNBREAD COBBLER RECIPE | FRESH TASTES BLOG | PBS FOOD
2014-09-04 Ingredients; 3 cups blueberries; 1/2 cup sugar; Juice from 1/2 orange; 1 tablespoon corn starch or tapioca flour 1 teaspoon vanilla extract; Salt; 1 1/3 cups yellow cornmeal
From pbs.org


BLUEBERRY CORNBREAD COBBLER - MAKING THYME FOR HEALTH
2018-06-20 Preheat the oven to 350°F then lightly grease a 9×9” baking dish. In the baking dish, combine the blueberries, maple syrup, lemon zest and starch. Stir until the berries are evenly coated. In a large bowl, whisk together the cornmeal, oat flour, arrowroot, salt, and baking powder. Pour in the coconut milk, melted coconut oil, and vanilla ...
From makingthymeforhealth.com


BLUEBERRY COBBLER (SO EASY, SO GOOD!) - BUTTER BE READY
2021-07-29 Bring together the filling. In a large bowl, combine the blueberries, sugar, flour, almond extract, lemon zest + lemon juice. Toss together to combine and empty the blueberry filling into a baking pan. Bake the filling mixture. place the filling into the oven to bake.
From butterbeready.com


BLUEBERRY COBBLER WITH CORNBREAD BISCUIT TOPPING
2021-08-12 Line a sheet pan with foil and set aside. In a medium bowl, toss together the blueberries, sugar, and cornstarch to combine. Place the berry mixture in bottom of a 9-inch high-sided pie pan or cake pan. In a measuring cup or small bowl, stir the apple cider vinegar and milk together to combine.
From slumberandscones.com


BLUEBERRY COBBLER - SOMEWHERE SOUTH
Make the Crust: Combine the flour, cornmeal, baking powder and salt in a small bowl. Cream together the butter and sugars in a mixer fitted with the paddle attachment until light and fluffy. Add the egg and vanilla and paddle to incorporate. Slowly add the flour mixture until just combined. Remove the dough from the bowl, cover it well with ...
From somewheresouthtv.com


BLUEBERRY COBBLER RECIPE WITH SUGAR COOKIE CRUST | PBS FOOD
Cornmeal Sugar Cookie Crust: 1 1/2 cups or 3 sticks unsalted butter, softened; 1 cup granulated sugar; 1 tablespoon light brown sugar; 1 large egg; 2 …
From pbs.org


BLUEBERRY CORNMEAL COBBLER RECIPE: HOW TO MAKE IT
Directions 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.
From preprod.tasteofhome.com


EASY BLUEBERRY COBBLER WITH CORNMEAL CREAM BISCUITS
2015-09-30 You can find this easy blueberry cobbler in her new book, The 8×8 Cookbook. The name of the book, in case you hadn’t noticed is because every recipe is baked in an 8×8 baking dish. The name of the book, in case you hadn’t noticed is because every recipe is baked in an 8×8 baking dish.
From foodnessgracious.com


OLD FASHIONED BLUEBERRY COBBLER - TASTES BETTER FROM …
2019-04-05 Store leftover cobbler covered, in the fridge for 4-5 days. To reheat blueberry cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for …
From tastesbetterfromscratch.com


BLUEBERRY LEMON COBBLER – SWEET AND SAVOURY PURSUITS
2015-06-28 To make this cobbler, start by preheating the oven and placing a rack in the middle of your oven. Prepare the blueberry filling by washing the blueberries and draining the water. Add the blueberries, sugar, lemon juice, lemon zest, and cornstarch to a bowl. Mix well and set aside. This cobbler is only lightly sweetened.
From sweetandsavourypursuits.com


BLUEBERRY CORNBREAD COBBLER - BLUEBERRY.ORG
Instructions. Preheat oven to 400°F. In a 2-quart baking dish toss together blueberries, apricot preserves and juice. In a medium mixing bowl, lightly stir together cornbread mix, egg and milk until just combined. Spoon cornbread batter over mixture and spread evenly.
From blueberry.org


VIVIAN HOWARD'S BLUEBERRY COBBLER WITH A CORNMEAL SUGAR-COOKIE …
2017-07-24 2 teaspoons vanilla extract. Make the filling: Put all the ingredients in a large bowl and press down with the back of a spoon to burst about half the berries. Stir it all together and cover. Let the berries and sugar hang out in the refrigerator for about 2 hours or overnight, stirring when it’s convenient.
From christineinvancouverscooking.blogspot.com


BLUEBERRY CORNBREAD COBBLER BAKED IN A CAST IRON SKILLET
2022-03-17 Set a 9" cast iron skillet over low heat on the stove. Melt the 2 tablespoons of butter in the pan. Swirl the pan to coat the bottom and sides with butter. Or use a casserole dish brushed with melted butter. Combine the blueberries with sugar, salt, lemon zest & …
From baking-sense.com


BLUEBERRY COBBLER - SPOON FORK BACON
2021-08-06 Combine flour, cornmeal, sugars, baking powder, and salt. Whisk together. Add butter and cut into the flour mixture until a fine, mealy texture evenly forms. Gently stir in cream until a loose dough forms. Pour blueberry mixture into prepared skillet. Top with scoopfuls of dough, evenly spaced over blueberry mixture.
From spoonforkbacon.com


BLUEBERRY CORNMEAL COBBLER | CANADIAN LIVING
2014-06-25 Ingredients 7 cups fresh blueberries 1/3 cup granulated sugar 1 tablespoon cornstarch 1/2 teaspoon almond extract
From canadianliving.com


BLUEBERRY COBBLER WITH A CORNMEAL-SUGAR COOKIE CRUST
2014-10-08 Directions. For the filling: Combine the blueberries, sugar, lemon zest and juice and the salt in a mixing bowl. Use the back of a spoon to …
From washingtonpost.com


TASTETORONTO | BLUEBERRY CORNMEAL LOAF
Blueberry Cornmeal Loaf 7 Steps. Step 1. Preheat oven to 350°F. Step 2. Lightly oil a standard loaf pan and cut a piece of parchment paper to fit inside, with the long edges overhanging by 2 to 3 inches. Step 3. Whisk the cornmeal, flour, baking powder and salt together in a small bowl. Step 4
From tastetoronto.com


BLUEBERRY COBBLER WITH MAPLE, LEMON & SOUR CREAM CORNMEAL
2013-08-20 Prepare Blueberry Maple Lemon Cobbler Filling (below). Butter a 9-by-9-inch, 12-cup capacity, ceramic baking dish. Fill the baking dish with the filling. Prepare Sour Cream Cornmeal Cobbler Biscuit Dough (below). Scoop the dough into nine mounds on top of the blueberries. (I used a ¼-cup release-style scoop.)
From thelunacafe.com


BLUEBERRY CORNMEAL COBBLER – ETEKCITY • COSORI • LEVOIT
2021-02-26 Mix together blueberry, lemon zest, lemon juice, ⅓ cup granulated sugar, cornstarch, cayenne pepper, and kosher salt to make the filling. Add the filling to the Cosori cake pan accessory. Select the Preheat function on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause. Combine flour, cornmeal, baking powder, baking soda, ¾ granulated sugar, and …
From checkout.cosori.com


PEACH BLUEBERRY CORNMEAL COBBLER - RECIPE - FINECOOKING
For the topping 6-3/4 oz. (1-1/2 cups) all-purpose flour 1/2 cup yellow cornmeal 3 Tbs. granulated sugar 1 Tbs. baking powder 1 tsp. baking soda 1 tsp. kosher salt 4 Tbs. (2 oz.) cold butter, cut into 1/2-inch cubes 1-1/4 cups heavy cream, plus up …
From finecooking.com


BLUEBERRY CORNMEAL CRISP | VANILLA AND BEAN
Instructions. Preheat oven to 350F (177C). Use 1 Tbs of butter to coat the bottom and sides of desired baking dish. Use an 8x8, 4-10 oz ramekins or 9" deep dish pie plate. If baking in ramekins, line a sheet pan with parchment and bake on the parchment paper as …
From vanillaandbean.com


PEACH BLUEBERRY COBBLER – SMITTEN KITCHEN
2010-07-15 Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish. Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender.
From smittenkitchen.com


BLUEBERRY-PEACH COBBLER WITH LEMON-CORNMEAL BISCUIT TOPPING
The most perplexing problem we encountered when developing our peach cobbler recipe was the wide variation in juiciness from peach to peach, which sometimes resulted in a baking dish overflowing with liquid. We tried a technique used to mak... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


BLUEBERRY-CORNMEAL CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350°F. Butter an 8-inch springform pan. Set aside. Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
From southernliving.com


Related Search