Blueberry Cornmeal Cobbler
recipe yields Serves 6 to 8 - 6 cups blueberries - ⅔ cup sugar - 1/3 cup tapioca starch - 1 teaspoon freshly squeezed lemon juice - ¾ teaspoon kosher salt - 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Baking dish
- Dutch oven
- Ice cream scoop
- Pastry brush
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 6 cups blueberries
- ⅔ cup sugar
- 1/3 cup tapioca starch
- 1 teaspoon freshly squeezed lemon juice
- ¾ teaspoon kosher salt
- 2 cups flour
- 1 ⅔ cups cornmeal
- ½ cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, cut into 1⁄2-inch cubes and chilled
- 1 ⅔ cups buttermilk
- 1 large egg
- Demerara sugar for sprinkling
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