Stahlbush Blueberry Cobbler

The Sweet Potato Toronto, Stahlbush blueberry cobbler
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Stahlbush Blueberry Cobbler
Course Dessert
Prep Time 10 minutes
Cook Time 40-53 minutes
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
Course Dessert
Prep Time 10 minutes
Cook Time 40-53 minutes
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
  1. Preheat oven to 375 degrees F.
  2. Whisk together sugar, tapioca, cinnamon, ginger, and salt in a large bowl.
  3. Add the blueberries and mix gently until evenly coated; add lemon juice and mix to combine.
  4. Transfer the berry mixture to an 8-inch baking dish.
  5. Bake until the filling is hot and bubbling about 25-35 minutes.
Topping
  1. Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, butter, and vanilla together.
  3. About a minute before the berries comes out of the oven, add wet ingredients to dry and mix till combined.
  4. Remove the blueberries from the oven; increase heat to 425 degrees F.
  5. Divide the dough into 9 equal pieces and place on top of the filling, spacing them at least 1/2 inch apart.
  6. Sprinkle each mound of dough evenly with a little sugar.
  7. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked about 15-18 minutes.
  8. Transfer to wire rack and let cool slightly; serve warm.
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