Wednesday, January 28, 2009

Blueberry Cobbler

I made this cobbler recipe over the summer when the New Haven Farmer's Market had fresh blueberries in an abundance. It sounds odd to add cornmeal to the biscuit part of the cobbler but it added a nice texture that I greatly enjoyed.

Sorry this post does not have picture of the cobbler.


Lucas Franklin

Blueberry Cobbler


Blueberry filling
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • pinch ground cinnamon
  • pinch salt (optional)
  • 6 cups fresh blueberries
  • 1-1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice

    Biscuit Topping
  • 1 cup all-purpose flour
  • 2 tablespoons stone ground cornmeal
  • 1/4 cup + 2 teaspoon sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons margarine melted
  • 1/3 cup unsweetened soy milk + 1/2 teaspoon apple cider vinegar (mix together and allow to sit for 5-10 minutes)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

    1. Preheat oven to 375F (Place oven rack as low as it will go)
    2. Combine all blueberry filling in a large bowl ensuring that the blueberries are completely covered
    3. Bake filling in either a 9 inch glass casserole dish or in small ramekins. Bake filling in preheated oven for about 25 minutes.
    4. Remove filling and increase oven to 425F
    5. Assemble topping by whisking the flour, cornmeal, sugar, baking soda and powder, salt and cinnamon. In a separate bowl combine the wet ingredients.
    6. 3 minute before the blueberries come out of the oven mix the wet and dry ingredients (do not over mix the topping)
    7. Add the topping to the blueberries and bake at 425 for 15-18 (until topping is golden brown on top)
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