Warm fruit desserts are coming into season and fall is the perfect time to be making them. It took me a while to find my perfect crumble recipe and now I can add this Easy Blueberry Cobbler with Cornmeal Cream biscuits to the same list.
Unfortunately I can’t take the credit for this one. My friend and food blogger Kathy Strahs of Panini Happy and Cooking On the Side is the brains behind the perfect blueberry cobbler. You might even have Kathy’s first book, The Ultimate Panini Press Cookbook.
Kathy is also the founder of her own publishing company, Burnt Cheese Press…Kathy is busy and she isn’t slowing down anytime soon.
You can find this easy blueberry cobbler in her new book, The 8×8 Cookbook. The name of the book, in case you hadn’t noticed is because every recipe is baked in an 8×8 baking dish. I thought this was pretty smart because every house I know owns this size of baking pan. Kathy’s book will give you a choice of recipes fit for all times of the day, not just dessert. The pan is perfect for a family of four or each recipe can be doubled and baked in a 13×9 baking pan…the other dish we all have!
Kathy will be launching a Kickstarter campaign to help raise $20,000 and launch The 8×8 Cookbook. If you donate to the campaign, good things will happen. You’ll be donating to a great cause and you could become the owner of a signed copy of the some of the first edition copies of the book. You can even have the chance to have your own cookbook of family recipes published by Burnt Cheese Press!
New to Kickstarter? Check out this handy guide of how to use it and where the cash goes.
If all of the 63 recipes are as awesome as this blueberry cobbler (and I know they will be) this book should be getting messy in your kitchen.
To help celebrate the launch of the book, please visit these other fantastic blogs and see what they made from The 8×8 Cookbook!
- Baked Blueberry Oatmeal (Breezy Brunch) ~ Julie from Peanut Butter and Julie
- Blueberry Cobbler with Cornmeal Cream Biscuits (Sweet Treats) ~ Gerry from Foodness Gracious
- Chocolate Chip Cookie Bars (Sweet Treats) ~ Jenny from Picky Palate
- Chocolate Craving Cake (Sweet Treats) ~ Amanda from I Am Baker
- Greek-Style Sausage and Peppers (Weeknights Won) ~ Liren from Kitchen Confidante
- Honey-Glazed Chicken with Roasted Root Vegetables (Weeknights Won) ~ Jane from This Week For Dinner
- Hot Ham and Cheese Sliders (Weeknights Won) ~ Amy from Very Culinary
- Layered Spinach, Artichoke and Crab Dip (On the Side) ~ Kathy from Panini Happy (and author of The 8×8 Cookbook)
- Pastitsio (The Sunday Dinner Table) ~ Rachel from Rachel Cooks
Follow along on social media as the book is released
Instagram– @burntcheesepress #8x8cookbook
Blueberry Cobbler with Cornmeal Cream Biscuits
- 6 cups fresh blueberries rinsed and drained, 3 pints
- 1/2 cup plus 2 tablespoons sugar divided
- 3 tbsp cornstarch
- 1 tbsp finely grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 cups all-purpose flour
- 1/3 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 1/2 cup cold unsalted butter cut into thin pats, 1 stick
- 3/4 cup cold heavy cream plus more for brushing
- 2 tsp raw turbinado sugar
- Heat the oven to 375°F.
- Place the blueberries in a large bowl. Add 1⁄2 cup of sugar, cornstarch, lemon zest, and lemon juice and gently stir to combine. Transfer the blueberry mixture to an 8x8-inch glass or ceramic baking dish.
- In another large bowl, whisk together the flour, cornmeal, the remaining 2 tablespoons of sugar, baking powder, and salt. Add the butter and, with a pastry blender or your fingers, work it in until the mixture resembles coarse crumbs. Stir in the cream just until combined.
- Drop 9 small handfuls of dough on top of the blueberries, leaving space between each biscuit.
- You can roughly shape the biscuits into 2-inch rounds with your fingers, but be careful not to overwork the dough.
- Brush cream and sprinkle turbinado sugar over the top of each biscuit.
- Set a baking sheet on a lower rack of the oven to catch any bubble-overs.
- Bake until the biscuits are cooked through and golden brown and the juices are thickened and bubbling, 40 to 45 minutes.
- Serve with vanilla ice cream.