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Double Corn-Blueberry Cobbler
1 h 30 m
“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.”
4 cups blueberries or blackberries (about 1¼ pounds), fresh or frozen
¼ cup sugar
1 tablespoon white whole-wheat flour (see Note)
¼ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 cup white whole-wheat flour
¾ cup cornmeal, preferably medium- or coarse-ground
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg yolk
½ cup buttermilk
¼ cup canola oil
3 tablespoons sugar
½ cup corn kernels, fresh, frozen (thawed) or canned (well-drained)
1Preheat oven to 375°F.
2To prepare filling: Combine berries, ¼ 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
3occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.
4To 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.
5Evenly 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.