Blueberry Cobbler
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.
Servings 8
Calories 319kcal
Ingredients
Cobbler dough
- 240 grams / 1 ½ 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 / ¾ cup buttermilk
Fruit
- 125 grams / ⅔ cup superfine/caster sugar
- 18 grams / 2 tablespoons cornflour
- 600 grams / 1.3 pounds blueberries fresh or frozen
Instructions
Cobbler dough
- 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.
Fruit
- 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.
- Enjoy!
Notes
- Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture. If you prefer to leave out the blended corn, simply increase the amount of buttermilk to 242 grams or 1 cup.
- Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little. You can completely omit, if you prefer and increase the amount of buttermilk as per the above note.
- Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. You could replace with blackberries or even raspberries in equal quantity.
- Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.
Nutrition
Calories: 319kcal