Blueberry Cobbler with Cornbread Biscuit Topping
A fun summer fruit bake featuring juicy fresh blueberries topped with sweet cornbread biscuits as a topping.
Servings 8 scoops
Calories 198kcal
Ingredients
Blueberry Filling
- 4 Cups Blueberries
- ¼ Cup Sugar
- 2 Tbsp Cornstarch
Cornbread Biscuit Topping
- 1 Tbsp Apple Cider Vinegar
- 1 Cup Milk
- 1 ½ Cups All-purpose flour
- ½ Cup Cornmeal
- ½ tsp Salt
- ½ Cup Butter cubed and cold
- 1 Ear Corn about ½-¾ cup of kernels
Instructions
- Preheat the oven to 350°F with a rack in the center and another rack on the bottom. 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. Set aside for at least 5 minutes.
- Meanwhile, in a large bowl, whisk together the flour, cornmeal, and salt until combined.
- Add the butter, and use a pastry blender to cut it into the flour, until the butter pieces are no larger than a pea, and they are fully coated with flour. Finally, stir in the corn until combined.
- Make a well in the center of the flour mixture, and slowly add in about ¾ of the soured milk. Push the dry ingredients into the milk, and then use a spoon or your hands to knead together until a dough forms.
- Add additional milk as needed. The texture should be sticky, but not so wet that it flows together. Drop spoonfuls of the biscuit dough on top of the berries in the pan.
- Bake on the center rack for 40-50 minutes, with the foil-lined pan on the low rack to catch any drips. When it's done, the berries will be bubbling throughout, and the corn biscuits will appear dry and slightly glossy.
- Let cool in the pan at least ten minutes, then serve with a scoop of vanilla ice cream.
Notes
Make ahead tips: This comes together fairly quickly, and taste best just after baking. However, you can store it if needed, covered tightly at room temperature for 1-2 days. Heat individual servings in the microwave until warm.