Blueberry Mint Cornbread Cobbler

  • Author: Sprinkles & Sea Salt


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. 



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***


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


*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