Maple Blueberry Cobbler

Fruit

2 pints fresh blueberries

1/2 cup granulated sugar

1/2 cup maple syrup

1 tablespoon quick-cooking tapioca

1/2 teaspoon lemon extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Topping

1 cup King Arthur Unbleached All-Purpose Flour

1/2 cup whole cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup confectioners' sugar

1 egg

3/4 cup buttermilk

Glaze

2 tablespoons unsalted butter

2 tablespoons maple syrup

Instructions

Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish. Mix flour, cornmeal, baking powder, baking soda and salt. Set aside.

Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan. Bake cobbler in a preheated 375°F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it.

Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream.

Source: King Arthur Flour cookbook.