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U.S. Highbush Blueberry Council

Blueberry Cornbread Cobbler


  • 2 cups fresh or frozen (unthawed) blueberries or 1 can (15-ounce) blueberries, well drained
  • ½ cup apricot preserves
  • 1⁄3 cup orange or apple juice
  • 1 package cornbread mix
  • 1 egg
  • ½ cup milk
  • 1 teaspoon sugar, optional


  1. Preheat oven to 400°F
  2. In a 2-quart baking dish toss together blueberries, apricot preserves and juice
  3. In a medium mixing bowl, lightly stir together cornbread mix, egg and milk until just combined
  4. Spoon cornbread batter over mixture and spread evenly
  5. Sprinkle with sugar, if desired
  6. Bake until top is firm and lightly browned and blueberries are bubbly, about 20 minutes
  7. Serve warm or at room temperature

Number of servings (yield): 6

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