Double Corn-Blueberry Cobbler

Double Corn-Blueberry Cobbler

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From: EatingWell Magazine, May/June 2011

The hallmark of a cobbler is a biscuit topping baked right on top of the fruit. Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark fruit filling. We like the rustic texture of medium- or coarse-ground cornmeal, but any type works.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Filling
  • 4 cups blueberries or blackberries (about 1 1/4 pounds), fresh or frozen
  • 1/4 cup sugar
  • 1 tablespoon white whole-wheat flour (see Note)
  • 1/4 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • Topping
  • 1 cup white whole-wheat flour
  • 3/4 cup cornmeal, preferably medium- or coarse-ground
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 3 tablespoons sugar
  • 1/2 cup corn kernels, fresh, frozen (thawed) or canned (well-drained)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. To prepare filling: Combine berries, 1/4 cup sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. (If using frozen fruit, let stand for about 30 minutes, stirring
  3. occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.
  4. To prepare topping: Whisk 1 cup flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg yolk, buttermilk, oil and 3 tablespoons sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend. Fold in corn.
  5. Evenly spoon the batter on top of the berry mixture; the fruit will be almost completely covered with batter. Place the baking dish on a baking sheet to catch any drips. Bake until the berries are bubbly, the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, 35 to 50 minutes. Let cool for about 20 minutes before serving.
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ¬≠supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 263 calories; 8 g fat(1 g sat); 4 g fiber; 45 g carbohydrates; 5 g protein; 15 mcg folate; 24 mg cholesterol; 20 g sugars; 11 g added sugars; 119 IU vitamin A; 9 mg vitamin C; 77 mg calcium; 3 mg iron; 240 mg sodium; 163 mg potassium
  • Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 1/2 fat

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