Blueberry Cornmeal Cobbler

Total Time

Prep: 20 min. + standing Bake: 35 min.


12 servings

Updated: Oct. 22, 2022
Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
Blueberry Cornmeal Cobbler Recipe photo by Taste of Home


  • 4 cups fresh blueberries
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 2 teaspoons grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened, divided
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 tablespoons maple syrup


  1. In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish.
  2. In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
  3. Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes.
  4. In a small saucepan, melt remaining 1/4 cup butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.

Nutrition Facts

1 piece: 290 calories, 9g fat (5g saturated fat), 39mg cholesterol, 317mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 3g protein.