Julia Watson
@jwstyle70
Blueberry Cornbread Bake
A delightful blend of sweet blueberries and cornbread, this Blueberry Cornbread Cobbler is a comforting dessert perfect for any occasion. The juicy blueberries are complemented by a golden cornbread topping, making it a delicious treat for family gatherings or a cozy night in.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:5
- Views:3
Recipe Information
- Prep time20 min.
- Cook time40 min.
- Total time60 min.
- Servings8
Ingredients
- 3 1/2 cups
- 3 tablespoons
- 2 tablespoons, or to taste
- 1/2, zested and juiced
- 1/4 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Blueberry Cornbread Bake.
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a 2-quart baking dish, combine the frozen blueberries, chia seeds, sugar, lemon zest, lemon juice, and salt. Mix well and set aside.
Step 3
In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 4
Cut in the butter using a pastry blender until the mixture resembles small peas.
Step 5
Stir in the buttermilk until just combined, then gently fold in the corn kernels.
Step 6
Drop golf ball-sized scoops of the cornmeal batter over the blueberry mixture, spreading it evenly.
Step 7
Bake in the preheated oven for about 40 minutes, or until the blueberry juices are bubbling and the topping is golden brown.
Step 8
Allow to cool for 15 to 30 minutes before serving.