Blog PostStahlbush Blueberry Cobbler

December 18, 2019
The Sweet Potato Toronto, Stahlbush blueberry cobbler
The Sweet Potato Toronto, Stahlbush blueberry cobbler

Stahlbush Blueberry Cobbler

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Servings 6 people

Ingredients
  

Filling

  • 1/2 cup sugar
  • 2 Tbsp tapioca
  • 1/4 tsp ground cinnamon
  • pinch ground ginger
  • pinch salt
  • 3 1/2 bags (6 cups) Stahlbush Island Farms frozen blueberries
  • 1 Tbsp lemon juice

Topping

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 2 Tbsp yellow cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup buttermilk
  • 4 1/2 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Instructions
 

Filling

  • Preheat oven to 375 degrees F.
  • Whisk together sugar, tapioca, cinnamon, ginger, and salt in a large bowl.
  • Add the blueberries and mix gently until evenly coated; add lemon juice and mix to combine.
  • Transfer the berry mixture to an 8-inch baking dish.
  • Bake until the filling is hot and bubbling about 25-35 minutes.

Topping

  • Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk the buttermilk, butter, and vanilla together.
  • About a minute before the berries comes out of the oven, add wet ingredients to dry and mix till combined.
  • Remove the blueberries from the oven; increase heat to 425 degrees F.
  • Divide the dough into 9 equal pieces and place on top of the filling, spacing them at least 1/2 inch apart.
  • Sprinkle each mound of dough evenly with a little sugar.
  • Bake until the filling is bubbling and the biscuits are golden brown on top and cooked about 15-18 minutes.
  • Transfer to wire rack and let cool slightly; serve warm.