Blueberry Cornbread Cobbler - Better Nutrition

This recipe calls for sugar and regular flour, so it’s definitely a splurge-type treat. To make it healthier, you can easily swap these out with a natural sweetener (see notes below) and gluten-free or paleo-friendly flour.

  • Serves 10Servings



  • 1 32-oz. bag Seal The Seasons California blueberries, slightly thawed
  • 1/4 cup superfine organic sugar (or sugar alternative such as monk fruit or erythritol)
  • 1 Tbs. fresh lemon juice
  • 1 1/2 Tbs. tapioca


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose organic flour (or gluten-free flour)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. Chinese 5-spice
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 cup superfine organic sugar (or sugar alternative such as monk fruit or erythritol)
  • 1/3 cup + 1 Tbs. buttermilk
  • 3 Tbs. butter, melted, + a little more for greasing pan
  • 1 Tbs. dark brown sugar


  1. Preheat oven to 375°F; butter 8x8-inch glass baking dish. Gently toss together blueberries, sugar, lemon, & tapioca; place in baking dish.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, 5-spice and salt. In another bowl, whisk egg and sugar lightly. Add buttermilk and melted butter, whisk to combine.
  3. Pour egg mixture into dry ingredients and stir with a wooden spoon until just evenly moistened; do not overmix.
  4. Drop batter by spoonfuls onto top of blueberries and flatten slightly. (It does not need to be a continuous crust.) Sprinkle with brown sugar. Bake for 40-45 minutes, until filling is bubbling and crust is firm to the touch. Serve warm.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 170
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 30 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 180 mg
  • Sugar Content: 16 g
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