55m$9.61American Blueberry Cornmeal Biscuit Cobbler
A beginner-friendly American blueberry cobbler with juicy fruit filling and a tender cornmeal biscuit topping. It uses common grocery staples and bakes in one simple dish.
- Energy
- 406 calories per serving
- Protein
- 4.6 g per serving
- Carbs
- 71.3 g per serving
- Fat
- 12.3 g per serving
- Sodium
- 332 mg per serving
Shopping options
Vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
Blueberries
5 Cup
Fresh Blueberries - 18 OZ - Clamshell
73%
Granulated sugar
0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
Unsalted butter
6 Tablespoon
Kroger® Unsalted Butter Sticks
19%
Whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
All-purpose flour
1 Cup
Kroger® Bleached All Purpose Flour
5%
Baking powder
2 Teaspoon
Kroger® Baking Powder
3%
Yellow cornmeal
0.5 Cup
Kroger® Yellow Corn Meal
10%
Cornstarch
2 Tablespoon
Kroger® Pure Corn Starch
4%
Salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- blueberries-5 cups
- all-purpose flour-1 cup
- granulated sugar-0.75 cups
- yellow cornmeal-0.5 cups
- whole milk-0.5 cups
- unsalted butter-6 tbsp
- cornstarch-2 tbsp
- lemon juice-1 tbsp
- baking powder-2 tsp
- vanilla extract-1 tsp
- salt-0.5 tsp
Preheat the oven to 375°F and place an 8-inch square baking dish on a baking sheet to catch any bubbling juices.
Check that the baking dish is oven-safe before using it in the oven.
In the baking dish, combine blueberries, 1/2 cup sugar, lemon juice, cornstarch, 1/4 teaspoon salt, and vanilla. Stir until the berries are evenly coated.
In a medium bowl, whisk together all-purpose flour, cornmeal, baking powder, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt.
Melt the butter, then stir it into the dry mixture with the milk until a soft biscuit dough forms. Do not overmix; stop when the dough looks just combined.
Drop spoonfuls of the biscuit dough over the blueberry filling, leaving a few small gaps so the fruit can bubble through as it bakes.
Bake for 35 to 40 minutes, until the topping is golden brown and the blueberry filling is bubbling around the edges and near the center.
Use oven mitts when handling the hot baking dish and baking sheet.
Keep the baking dish on the baking sheet to help catch hot bubbling fruit juices.
Let the cobbler cool on a wire rack for 15 minutes before serving so the filling can thicken slightly.
Let the cobbler cool before serving because the fruit filling will be very hot.
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