Go Back
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.