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Double Corn-Blueberry Cobbler

Double Corn-Blueberry Cobbler

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.

Servings

8 servings

Prep Time

20 minutes

Total Time

1 1/2 hours

Ingredients

Filling

  • 4cups blueberries or blackberries (about 1 1/4 pounds), fresh or frozen
  • 1/4cup sugar
  • 1tablespoon white whole-wheat flour
  • 1/4teaspoon freshly grated lemon zest
  • 1tablespoon lemon juice

Topping

  • 1cup white whole-wheat flour
  • 3/4cup cornmeal, preferably medium- or coarse-ground
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon salt
  • 1large egg yolk
  • 1/2cup buttermilk
  • 1/4cup canola oil
  • 3tablespoons sugar
  • 1/2cup corn kernels, fresh, frozen (thawed) or canned (well-drained)

Instructions

  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.

Tips

White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 263kcal
Carbohydrate Total 45g
Added Sugars 11g
Fiber 4g
Total Fat 8g
Saturated Fat 1g
Mono Saturated Fat 5g
Cholesterol 24mg
Sodium 227mg
Protein 5g
Potassium 163mg
Calcium 77mg
Chromium 4mcg
Folate 15mcg
Omega-3 1g
Omega-6 2g
Vitamin E 3mg
Vitamin B3 1mg