We are really loving the Desserts chapter from our new cookbook, Vegetarian Cooking for Two. This Blueberry Cobbler with Corn Bread Topping is something we bake often these days.
We wanted to share a new sneak peek into the book today since this recipe is SO perfect for summer. There are 9 other creative dessert recipes, with more summer favorites of ours like Tangy Peanut Butter and Banana Pudding, Strawberry Balsamic Crisp with Black Pepper, and Cashew Cheesecake.
We focused on making these recipes easy to follow, and good for people who want to make something delicious and vegetarian but don’t want a ton of leftovers. There’s even a focus on eliminating food waste, with ‘Use It Up’ suggestions in each section.
Pre-order the book HERE or start reading it today since the Kindle ebook has just been released!
Note: If you don’t happen to have buttermilk on hand, make your own by adding 2 teaspoons of distilled white vinegar to 3/4 cup milk and wait 5 minutes before using.
Blueberry Cobbler with Corn Bread Topping from ‘Vegetarian Cooking for Two’
Ingredients
1 pint blueberries
3/4 teaspoon kosher salt, divided
3 tablespoons unsalted butter, cut into small cubes, divided
1/4 cup sugar
Grated zest and juice of 1 lemon
1 tablespoon all-purpose flour, plus 1 1/2 cups
1/2 cup cornmeal
3/4 cup buttermilk
1 teaspoon baking powder
1 large egg
2 scoops vanilla gelato OR 1 cup whipped cream, optional
Serves 2
Directions
1. Preheat your oven to 400°F.
2. Put the blueberries, 1/2 teaspoon of salt, 1 tablespoon of butter, the sugar, lemon zest, lemon juice, and 1 tablespoon of flour in a small, oven-safe skillet. Toss to combine.
3. To make the Buttermilk Cornbread Topping, in a medium bowl, combine the remaining 1 1/2 cups flour, the cornmeal, remaining 1/4 teaspoon salt, remaining 2 tablespoons of butter, the buttermilk, baking powder, and the egg. Mix together.
4. Spoon the topping onto the blueberry mixture, and spread it around until it covers most of the blueberry layer, leaving some openings.
4. Transfer the skillet to the oven and bake for 25 minutes or until the blueberry mixture is bubbling and the corn bread topping appears golden brown. Remove from the oven.
5. Serve the cobbler warm with the gelato or whipped cream, if using.
For the Buttermilk Cornbread Topping:
Into a medium bowl, add all ingredients and mix until just combined.
