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Lemon Polenta-Topped Berry Cobbler

Total Time

Prep: 20 min. Bake: 35 min.


12 servings

I love polenta, so I was excited when I came up with this way to use it in a dessert. —Andrea Bollinger, Carmichael, CA


  • 3-1/2 cups fresh blueberries
  • 3-1/2 cups fresh blackberries
  • 3 tablespoons cornstarch
  • 2 tablespoons plus 1/3 cup sugar, divided
  • 1/2 cup butter, softened
  • 2 teaspoons grated lemon zest
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 2 tablespoons coarse sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey


  1. In a large bowl, combine the blueberries, blackberries, cornstarch and 2 tablespoons sugar. Transfer to a 13x9-in. baking dish coated with cooking spray.
  2. In a large bowl, cream butter and remaining 1/3 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Combine the flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Drop by tablespoonfuls onto berry mixture.
  3. In a small bowl, combine the coarse sugar, lemon juice and honey; brush over dough. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 35-40 minutes. Serve warm.

Test Kitchen tips
  • This rustic cobbler isn't overly sweet, so it lets the berries really shine.
  • Consider serving this dessert with a scoop of vanilla bean ice cream or lightly sweetened whipped cream.
  • Nutrition Facts

    1 serving: 230 calories, 9g fat (6g saturated fat), 25mg cholesterol, 230mg sodium, 35g carbohydrate (19g sugars, 4g fiber), 3g protein.

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