Better Than Blueberry Cobbler (Featuring Corn Biscuits & Honey Butter) | Recipe Drop | Food52

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen or canned blueberries can be more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies the recipe.

Add 6 cups of fresh blueberries to a 10-inch stainless steel skillet sauté pan.

Add 1/2 cup of granulated white sugar to the blueberries without turning on the heat.

Zest one lemon and add the zest to the blueberries.

Juice about 2 tablespoons from the lemon and add it to the mixture.

Add 1/8 teaspoon of salt to the blueberries and stir until combined.

Turn the heat to medium-high and add 2 tablespoons of unsalted butter to the skillet.

Allow the mixture to come to a boil, then simmer for about 15 to 20 minutes, stirring occasionally.

In a mixing bowl, puree 1 cup of corn kernels with 1 cup of buttermilk until mostly mixed but still chunky.

Add 2 cups of all-purpose flour to the bowl with the corn mixture.

Add 1/2 teaspoon of baking soda and 2 teaspoons of baking powder to the flour.

Add 6 tablespoons of cold unsalted butter to the flour mixture and mix until the butter is broken into small pieces.

Add 1/2 teaspoon of kosher salt to the mixture and stir to combine.

Pour in the buttermilk and corn mixture into the flour and butter mixture and gently mix until just combined.

Turn off the heat on the blueberry mixture and preheat the oven to 350°F.

Spoon the biscuit batter over the blueberry compote, starting with smaller spoonfuls to ensure coverage.

Fill in any gaps with additional biscuit dough to cover the entire surface.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens