Blueberry Mint Cornbread Cobbler
Blueberry Mint Cornbread Cobbler is an easy summer dessert using fresh blueberries, mint syrup and a simple cornbread topping made in a cast-iron skillet.
If you’ve been hanging around here a while you know I lean towards rich, chocolatey desserts. But in the heat of the summer, when fresh fruit is calling my name, I welcome a lighter treat like this Blueberry Mint Cornbread Cobbler! It is the perfect combination of flavors and textures, I love the way the blueberry pairs with the mint as well as the cornbread topping.
What is Cobbler?
Cobbler is similar to pie, but in the place of a traditional pie crust it is topped with a biscuit-like batter. Most often, cobblers are filled with a sweet fruit filling and are baked in the oven. As they bake, the fruit bubbles up and the topping bakes to a golden brown, crispy texture. I love to top my cobbler with ice cream!
How to make Blueberry Mint Cornbread Cobbler
The first step is to make the mint simple syrup. The syrup is equal parts water, white sugar and fresh mint. Bring that to a boil over high heat, remove and allow the syrup to come to room temperature. While it is coming to room temperature the mint leaves are steeping giving the syrup a strong, minty flavor. Once the syrup has reached room temperature, strain it through a fine mesh sieve and discard the mint leaves. You will be left with the mint simple syrup to use in the cobbler. The recipe provided will make more mint simple syrup than you need in the cobbler recipe. You can store the extra mint simple syrup in a jar in the refrigerator for 3-4 weeks. Use it to flavor your coffee in the morning or a cocktail at night!
Now that we have the mint simple syrup, we are ready to make the blueberry filling! Mix the blueberries with sugar, the syrup, corn starch, lemon juice and salt. Pour the blueberries into a 12-inch cast-iron skillet.
The blueberries are the base of our cobbler and the cornbread is the topping. You will need a food processor to make the cornbread batter. Add all the dry ingredients to the food processor and pulse to mix. Slowly add cold butter to the dry ingredients while processing on high. It is important to use cold butter so it cuts into the batter and helps to create a fluffy, biscuit-like texture when baked. For best results, put the butter in the freezer for 20 minutes prior to using. The last step is to add the buttermilk, mix until just combined. Spoon the cornbread batter over the blueberries. Start in the middle and spread outwards, leaving a 1-inch ring of blueberries peaking out around the sides.
The cobbler is ready for the oven. Bake at 375°F for 40-45 minutes until the blueberries are bubbling and the cornbread topping is a nice, golden brown.
Can I use frozen blueberries?
Fresh is always best, but I know this will be a dessert you will want to enjoy year-round! So, yes, you can use frozen blueberries. Be sure to defrost and pat them dry before using them in this recipe.
Can I make the cobbler ahead and freeze it?
You sure can! Make sure you cool the cobbler completely before wrapping it tightly first in plastic wrap and then in aluminum foil before putting it in the freezer. To defrost the frozen cobbler, heat it in the oven at 350°F, cover the top loosely with a piece of aluminum foil so the cornbread topping doesn’t continue to brown. Warm until the cobbler is heated through and the blueberries are bubbling.
Can I leave out the mint syrup?
I love mint and think it really adds depth to this cobbler, but if you do not like mint, or don’t have time to make the syrup, you may leave it out. If you omit it, double the white sugar in the blueberry filling to make up for the sweetness the syrup provides.
How should I serve the Blueberry Mint Cornbread Cobbler?
It is best served warm. Though the cobbler is truly delicious on it’s own, I find a scoop of ice cream or a dollop of whipped cream on top makes it that much better!
Blueberry Mint Cornbread Cobbler
Description
This Blueberry Mint Cornbread Skillet Cobbler is an easy summer dessert using fresh blueberries, mint syrup and a simple cornbread topping made in a cast-iron skillet.
Ingredients
Mint Simple Syrup*
1 cup water
1 cup white sugar
1 cup fresh mint, chopped
Blueberry Filling
4 pints fresh blueberries
1/2 cup white sugar
1/4 cup mint simple syrup
2 tbsp corn starch
1 tbsp lemon juice
1/2 tsp salt
Cornbread Topping
1 cup white all-purpose flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/4 cup white sugar
1/2 tsp salt
8 tbsp unsalted butter, cold**
1/2 cup buttermilk***
Instructions
Mint Simple Syrup
Add the water, sugar and mint to a medium sized sauce pan
Bring to a boil over high heat, whisking
Remove from heat, cover and let come to room temperature
Using a fine mesh sieve strain the mint leaves out of the syrup
Set aside 1/4 cup for the Blueberry Filling, store the rest in a jar in the refrigerator
Blueberry Filling
Pour the blueberries into a large bowl
Add the sugar and mint simple syrup, mix
Add the corn starch, lemon juice and salt, mix to coat
Pour the blueberry mixture into a 12-inch cast iron skillet, set aside
Cornbread Topping
Preheat the oven to 375°F
In the bowl of a food processor add the flour, cornmeal, baking powder, baking soda, sugar and salt, pulse to combine
Turn the food processor on high and slowly add the cold butter 1 tbsp at a time
Once all the butter is incorporated, add the buttermilk, mix until just combined
Spoon the cornbread batter on top of the blueberries in the skillet
Leave 1 inch around the sides for the blueberries to peak out
Carefully place the skillet on the middle rack of the oven
Bake for 40-45 minutes, corn bread should be lightly browned
Serve warm with vanilla ice cream or whipped cream if desired
Notes
*this will make more than you need, you can use it in cocktails, to flavor other fillings or to flavor coffee or tea
**For best results, put the butter in the freeze for 20 minutes before using
***If you don’t have buttermilk on hand you can make it by combining 1/2 cup whole milk with 1 tsp lemon juice. Let the milk and lemon juice sit for about 10 minutes. The milk will start to curdle, mix it and then it will be ready to use.
- Category: dessert
- Method: cast iron skillet
Keywords: #summerdesserts, #skilletrecipes, #blueberryskillet, #blueberrydesserts, #blueberrycobbler
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If you make this Blueberry Mint Cornbread Cobbler, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!