Blueberry Cornbread Cobbler

Sweet and savory, this Blueberry Cornbread Cobbler is a playful twist on traditional cornbread. Fresh blueberries and crunchy corn kernels add a delightful surprise to this moist and buttery treat, perfect for a summer evening gathering or brunch with friends.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 1 cup corn kernels from about 2 ears of corn
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour and salt.

Set aside.

In a large bowl, combine the sugar, melted butter, heavy cream, egg, baking powder, and vanilla extract. Whisk until smooth.

Add the flour mixture to the wet ingredients and stir until just combined.

Do not overmix. Gently fold in the blueberries and corn kernels.

Pour the mixture into a 9×13-inch baking dish.

Drop spoonfuls of the mixture onto the top of the batter, creating a cobbler-like effect. Bake for 40-45 minutes or until the top is golden brown and the cobbler is set.

Remove from the oven and let cool for 10-15 minutes before serving.

Dust with confectioners’ sugar before serving. Serve warm, straight from the oven!

Notes

Make sure to use fresh corn for the best flavor and texture.

Frozen blueberries will work in a pinch, but fresh is always preferred.

If using frozen, thaw and pat dry before using.

Don’t overmix the batter, you want it to be just combined.

You’ll end up with a tough cobbler if you overdo it.

The cobbler topping is supposed to be rough and imperfect, so don’t stress about making it look perfect.

That’s the charm of a cobbler, right?

Let the cobbler rest for 10-15 minutes before serving.

This will help the juices to set and the flavors to meld together.

You can serve this warm or at room temperature.

It’s perfect for a summer BBQ or potluck.

You’ll get 9 generous servings out of this recipe.

It’s perfect for a crowd, or for having leftovers throughout the week.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g