Blueberry Cornbread Cobbler


A sweet blueberry compote thickened with chia seeds, topped with a cornbread batter made with fresh sweet corn. A taste of summer in every bite!

Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 10 mins
1 2-quart baking dish



  • 3 ½ cups frozen blueberries

  • 3 tablespoons chia seeds

  • 2 tablespoons white sugar, or to taste

  • ½ lemon, zested and juiced

  • ¼ teaspoon salt


  • cup medium-grind cornmeal (such as Bob's Red Mill®)

  • cup all-purpose flour

  • 3 tablespoons white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 stick cold butter, cut into cubes

  • ½ cup buttermilk

  • 1 cup fresh corn kernels


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.

  3. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.

  4. Drop golf ball-sized scoops of the cornmeal batter over the blueberries.

  5. Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

Nutrition Facts (per serving)

291 Calories
14g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 291
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 38%
Cholesterol 31mg 10%
Sodium 583mg 25%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 15g
Protein 4g
Vitamin C 9mg 46%
Calcium 160mg 12%
Iron 2mg 10%
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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