Blueberry Cornbread Cobber
Servings: 6 to 8 servings
Ingredients
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
Instructions
- Preheat the oven to 350°F then lightly grease a 9x9” 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!
Notes
*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.