Double Corn-Blueberry Cobbler
From EatingWell: 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.
- 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
- 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)
- Preheat oven to 375°F.
- 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 occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.
- 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.
- 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.
Tips & Notes
- 1. 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.
Per serving: 263 calories; 8 g fat (1 g sat, 5 g mono); 24 mg cholesterol; 45 g carbohydrates; 11 g added sugars; 5 g protein; 4 g fiber; 227 mg sodium; 163 mg potassium.
Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 1 1/2 fat
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- Preparation/ Technique
- Type of Dish
- Desserts, fruit
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 2011
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