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Roasted blueberry cobbler with a cornmeal biscuit topping

Blueberry Cobbler with Cornmeal Cream Biscuits

A perfect fall dessert. Blueberry cobbler packed with fresh blueberries and lemon. Serve warm with vanilla ice cream for maximum effect!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 325kcal
Author foodnessgracious


  • 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.


By Kathy Strahs, from The 8x8 Cookbook: Square Meals for Weeknight Family Dinners and More--In One Perfect 8x8 Inch Dish (Burnt Cheese Press, 2015), reprinted with permission


Calories: 325kcal