a photo of a pan of blueberry corn cobbler

Blueberry Corn Cobbler

Used with permission by the Aboriginal Nutrition Network and the Dietitians of Canada. The original recipe has been modified slightly to make it renal friendly. Diabetic patients should note that this recipe is relatively high in carbs and sugar.

Picking your own blueberries can help to ensure that you are active and connected to nature. Being mindful of breath and spending time in nature can help us to connect.

Blueberry Corn Cobbler


  • 1/3 c (79 ml) milk
  • 1 egg
  • 2 tbsp (30 g) unsalted butter
  • 1/2 tsp (2.5 g) cream of tartar
  • 1/4 tsp (1.25 g) baking soda
  • 1 1/4 c (156 g) white corn flour
  • 3/4 c (170 ml) honey
  • 4 c (806 g) blueberries


  1. Preheat the oven to 375 degrees F.
  2. Beat the milk, egg, butter, cream of tarter, and baking soda in a mixing bowl.
  3. Add the corn flour and 1/2 cup of the honey, stirring well to break up any lumps.
  4. Spread the berries in the bottom of a 9-inch baking dish.
  5. Drizzle the remaining honey over the berries.
  6. Drop the batter by tablespoons over the berries.
  7. Bake until the crust is golden brown and the berries are bubbling, about 30 – 35 minutes.

Nutrient Analysis

Calories: 216 KCal

Protein: 2.9 g

Carbohydrates: 45.5 g

Fibre: 2.6 g

Total Fat: 2 g

Sodium: 48.3 mg

Phosphorus: 63.09 mg

Potassium: 153.89 mg

Renal Diet Nutrient Analysis

Servings per recipe: 9

Serving size: 1 9th of a 9-inch square pan

Renal and Diabetic Exchanges

3 Carb choices