This classic Blueberry Cobbler recipe combines sweet seasonal blueberries with a corn infused cobbler topping for a dessert that is best served with scoops of vanilla ice cream or heavy cream poured over.
240 grams / 1 1/2 cups plain flour
8 grams / 2 teaspoons baking powder
85 grams / 3 ounces butter, cold and cubed
82 grams / ½ cup fresh or frozen (defrosted) corn
15 grams / 1 tablespoon water
181 grams / 3/4 cup buttermilk
125 grams / 2/3 cup superfine/caster sugar
18 grams / 2 tablespoons cornflour
600 grams / 1.3 pounds blueberries, fresh or frozen
- Preheat the oven to 200C/390F.
- For the dough, toss the flour and baking powder into a medium bowl and stir together, making a well in the center.
- Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
- Place into the fridge for 15 minutes.
- Meanwhile, place the corn and water into a blender and blend until fine. Set aside.
- Remove the flour from the fridge and add the buttermilk and corn, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
- Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
- Toss the blueberries, sugar and cornflour into your baking dish and stir to combine fully.
- Spoon or scoop a portion of your cobbler dough and press on top of the fruit, repeating until completely covering your blueberries.
- Place into the oven and bake for 35 minutes until golden on top.
- Remove and allow to cool for 30 minutes.
- Spoon into serving bowls and drizzle over pouring cream or scoops of ice cream.
- Serve immediately.
Recipe by Roamingtaste
- Calories: 319 calories per serve
Keywords: blueberry baking, cobbler, corn in baking