Rustic Blueberry Cobbler capitalizes on 6 heaping cups of the sweet, blue jewels currently overflowing our summer market shelves. A light, fluffy drop biscuit topping accented with cornmeal and cinnamon pairs beautifully with the perfectly sweetened blueberry filling. Vanilla ice-cream adds just the right finishing touch.
Anytime I make seasonal favorites like Blueberry Cobbler, I’m reminded of my mom and her simple, seasonally-based approach to life. I recall with fondness how fun the changes of the seasons were growing up; we looked to nature for direction on everything! Come summertime, houseplants were moved out to the screened porch, light linens replaced wooly blankets, windows were thrown open, and we spent most our time in our new favorite room, the backyard, dining al fresco. Each week Mom and I brought home tasty surprises from the market: rhubarb for stewing, bright, red strawberries for shortcake, blueberries for Sunday morning pancakes… all the fresh flavors of summer!
Mom’s recipes accentuated flavor while simultaneously nourishing our family’s growing bodies. Staying true to tradition, my Rustic Blueberry Cobbler is a treat for both your taste buds and your health, providing a heaping helping of antioxidants from the blueberries and cinnamon and an accent of whole grain in the cornmeal biscuits.
Rustic Blueberry Cobbler Recipe
- 6 cups blueberries picked over & rinsed
- 1/4-1/3 cup sugar (according to sweetness of berries)
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
Cornmeal Biscuit Topping
- 1 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1/4 cup sugar plus 2 teaspoons, separated
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup buttermilk
- 3 tablespoons melted unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
1. Adjust an oven rack to the middle position and pre-heat the oven to 400 F.
2. Using a 9-inch deep-dish pie pie plate, toss the blueberry filling ingredients together. Place the pie plate on a rimmed baking sheet and bake until the fruit is bubbly around the edges, about 20 to 30 minutes.
3. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, baking powder, baking soda, and salt together in a large bowl; set aside. In a separate large bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
4. When the filling is ready, stir the buttermilk mixture into the flour mixture until just combined (don’t over-mix, however, no pockets of flour should remain). Remove the blueberry filling from the oven and stir. Divide the biscuit dough into 8 equal pieces and arrange them on top of the hot filling, spaced evenly apart (aprox ½ inch). Sprinkle the tops of the biscuits with the cinnamon sugar.
5. Return the cobbler to the oven baking until the biscuits tops are golden brown and cooked through and the filling is once again bubbly and hot, 15 to 20 minutes.
6. Cool the cobbler on a wire rack for 15 minutes before serving.
7. Serve with a scoop of your favorite vanilla ice-cream or a dollop of sweetened whipped cream… and enjoy the smiles on your family’s faces!
Do you have a favorite summer classic?
Juliane is an Artist, avid Cook & Founder of StyleNectar.com. She loves cooking & painting… then sharing her favorites with you! Her culinary focus is beautiful, nurturing dishes using organic ingredients, while her paintings capture favorite moments in time. Through her passion for Food & Art she expresses the importance of savoring each moment & loving life to the fullest!