Blueberry Cornmeal Cobbler from Canadian Living Magazine
Dessert

Canadian Living’s Blueberry Cornmeal Cobbler

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Blueberry Cornmeal Cobbler

Featured on front of Canadian Living Magazine: August 2014

Blueberry Cornmeal Cobbler from Canadian Living Magazine

This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.

By The Canadian Living Test Kitchen

Source: Canadian

Prep time 10 minutes

  • Total time 45 minutes
  • Portion size 6 servings

Ingredients

  • 7 cups (1.75L) fresh blueberries
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 1/2 tsp (2 mL) almond extract

Biscuit Topping:

  • 1 cup (250 mL) all-purpose flour
  • 1/3 cup (75 mL) cornmeal
  • 1/4 cup (60 mL) granulated sugar
  • 1 tsp (5 mL) each baking powder and ground ginger
  • 1/4 tsp (1 mL) baking soda
  • Pinch salt
  • 1/4 cup (60 mL) cold butter, cubed
  • 3/4 cup (175 mL) buttermilk
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Preparation

Gently toss together blueberries, sugar, cornstarch and almond extract; scrape into 8-inch (2 L) square baking dish.

Biscuit Topping: In bowl, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. With spoon, drop 9 evenly spaced mounds over blueberry mixture. Sprinkle with remaining cornmeal.

Bake in 400F (200C) oven until topping is light golden and no longer doughy, about 35 minutes. Serve warm.

To make individual cobblers: Prepare blueberry filling as directed, scraping into six 1-cup ovenproof ramekins or souffle dishes.

Prepare biscuit topping, reducing buttermilk to 1/2 cup and stirring together to form ragged dough; turn out onto lightly floured work surface. With floured hands, shape into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cookie cutter, cut out 6 biscuits, reshaping and cutting scraps as necessary. Top each ramekin with 1 biscuit; sprinkle with remaining cornmeal.

Bake in 350F (180C) oven until biscuits are light golden and no longer doughy, about 40 minutes. Serve warm.

Nutritional Information Per serving: about

cal 365 pro 6g total fat 9g sat. fat 5g
carb 69g dietary fibre 6g sugar 38g chol 22mg
sodium 139mg potassium 221mg
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