Here in the Pacific Northwest blueberries are bountiful in the summer. In my neighborhood its not unusual to see kids outside their houses eating blueberries right off the bushes or have baskets upon baskets of grab-n-go blueberries at the checkout of the local grocery store. Normally Id make this cobbler with fresh blueberries but they dont seem to stick around long enough in my house to be baked into anything!
The sweet flavor of cornmeal complements the blueberries perfectly and using the mix makes the prep super easy. Serve with freshly whipped cream for the perfect summer treat.
Blueberry Cornbread Cobbler (GF)
Ingredients:
Biscuit Topping:
Blueberry Filling:
- 1 cupSugar
- 1/3 cup Tapioca Starch
- 1 tbsp Lemon Zest
- tsp Kosher Salt
- 32 oz Frozen Blueberries
- 3 tbsp fresh Lemon Juice
Whipped Cream:
- 1 cup chilled Heavy Whipping Cream
- 1 tbsp Sugar
- 1 tsp Vanilla Extract
Prep time: 15 minutes
Yield: 12 servings
Instructions
Preheat oven to 400 F
For the biscuit topping
- In a medium bowl combine Gluten Free Cornbread Mix and sugar. Using your fingertips or a pastry cutter work chilled butter into the dry ingredients until mixture resembles a coarse meal.
- Add buttermilk and stir just a few times until mixture comes together. Refrigerate while you mix together the fruit filling.
For the fruit filling
- In a large bowl combine sugar, tapioca starch, fresh lemon zest, and kosher salt. Mix together, using the flat side of a spatula to rub the lemon zest and sugar together. The abrasive texture of the sugar will encourage the lemon zest to release its natural oils. The sugar mixture should be super fragrant!
- Add frozen blueberries and lemon juice and toss to combine.
- Pour blueberry mixture into an 11 x 7 inch pan and portion cold biscuit topping on top. I used a #40 disher to make 12 even servings but you could also drop spoonfuls on top for a more rustic look. If using, sprinkle tops of biscuits with Turbinado Sugar.
- Bake for 1 hour or until biscuits are brown and fruit is bubbling.
For the whipped cream
- Combine chilled cream, sugar, and vanilla in a metal bowl.
- Whisk for about 2 minutes or until soft peaks form.
Serve cobbler warm or room temperature with a dollop of whipped cream!