Stahlbush Blueberry Cobbler
Servings Prep Time
6people 10minutes
Cook Time
40-53minutes
Servings Prep Time
6people 10minutes
Cook Time
40-53minutes
Ingredients
Filling
  • 1/2cup sugar
  • 2Tbsp tapioca
  • 1/4tsp ground cinnamon
  • pinch ground ginger
  • pinch salt
  • 3 1/2bags (6 cups) Stahlbush Island Farms frozen blueberries
  • 1Tbsp lemon juice
Topping
  • 1cup all purpose flour
  • 1/4cup sugar
  • 2Tbsp yellow cornmeal
  • 2tsp baking powder
  • 1/4tsp baking soda
  • 1/4tsp salt
  • 1/3cup buttermilk
  • 4 1/2Tbsp unsalted butter, melted
  • 1/2tsp 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.