Blueberry Cornbread Cobbler
Blueberry Cornbread Cobber- naturally sweetened blueberries are topped with a whole grain cornbread crust for a deliciously wholesome summer dessert. Top with coconut whipped cream for ultimate bliss! (vegan + gluten-free)
How are y’all holding up in this heat? I’m about over it and it’s only just begun.
I used to love summertime when I was a kid and lived within driving distance to the beach. Now I’m just trying to figure out how to survive being outside for more than 5 minutes at a time. Thankfully summer produce gives us all something to look forward to. Berries, stone fruit, watermelon, cucumbers, tomatoes…so much goodness happening this time of year.
One pleasant surprise this season was the local fresh blueberries at our farmers market. It always makes me feel good to support our local farmers and when the berries are plump, sweet and juicy, it’s a win-win situation.
After picking up a big container of them last weekend I thought a blueberry cobbler sounded like the perfect way to use them up.
I know cornbread cobbler might sound a little weird but I promise you it is delicious. It’s also fairly simple to make. You start by tossing the blueberries in a baking dish with lemon zest, a tablespoon of starch and pure maple syrup for sweetness.
Then the topping gets made by whisking together finely ground corn flour with oat flour and full fat coconut milk.
Because I know many of you will ask, I did test the recipe with almond milk and it was good but the coconut milk version is way better. Because it has a thicker texture, it produces a dough that is almost biscuit like. Yum.
The moral of this story is that picking up a can of coconut milk for this recipe is worth the trouble. Just be sure to shake it first so that the cream is well incorporated into the milk. Enjoy!
Blueberry Cornbread Cobber
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the berries:
- 4 cups fresh blueberries
- 1/4 cup pure maple syrup
- zest and juice of 1 lemon
- 1 tablespoon cornstarch or arrowroot
For the Dough:
- 1/2 cup finely ground cornmeal*
- 1/2 cup oat flour
- 2 tablespoons arrowroot
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup coconut oil
- 1/2 cup full fat coconut milk**
- 1 teaspoon vanilla extract
Preheat the oven to 350°F then lightly grease a 9×9” baking dish. In the baking dish, combine the blueberries, maple syrup, lemon zest and starch. Stir until the berries are evenly coated.
In a large bowl, whisk together the cornmeal, oat flour, arrowroot, salt, and baking powder. Pour in the coconut milk, melted coconut oil, and vanilla extract. Fold together until a dough forms.
Place 4 dollops of the dough on top of the blueberries and press down until about 1/4-inch thick and the edges are about 1-inch from the sides of the dish. You want to leave some of the blueberries uncovered.
Bake for 30 minutes, or until light golden brown on top. If you’d like the crust to be a little more golden on top, turn on the broiler for 2 to 3 minutes before removing from the oven. Careful to keep a close eye so that it doesn’t burn.
Allow to cool for at least 10 minutes. Serve warm with coconut whipped cream or dairy-free ice cream, and enjoy!
*Make sure you are using very fine cornmeal otherwise the texture will be gritty. If you can’t find fine cornmeal, almond flour will also work in it’s place.
**I have tested this recipe with almond milk and didn’t have as good of results. I recommend using full fat coconut milk and shaking it well before measuring it out.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!