Celebrate seasonal produce in Indiana with Blueberry Corn Cobbler
Blueberry Sweet Corn Cobbler
For the berries
- 1.6 pounds (725 grams or 2 1/4 pints) blueberries
- 1/3 cup granulated sugar (66 grams)
- 1/4 cup flour (30 grams)
- 2 Tablespoons lemon juice
For the topping
- 3 ears sweet yellow corn, uncooked
- 1 1/4 cups flour (150 grams)
- 1/3 cup (50 grams) medium or coarse-ground yellow cornmeal
- 1/4 cup granulated sugar (50 grams)
- 1 1/4 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cold Challenge unsalted butter, cut into cubes
- Heat the oven to 375 degrees and grease the inside of a 8-by-8-inch square casserole dish with butter.
- In a medium bowl, combine blueberries with sugar, flour, and lemon juice.
- Transfer the mixture to the baking dish spread in an even layer and set aside.
- Using a box grater, grate the corn over a bowl to collect its milky juices and pulp; discard the corn cobs.
- Make sure your corn juice measures 3/4 cup. If not, grate another ear of corn.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and lemon zest.
- Cut in the butter using pastry blender or hands until mixture resembles coarse meal.
- Add corn juices to the flour mixture and mix just until the dry ingredients are moistened and you have a cohesive dough.
- Use an ice cream scoop or create dough balls with your hands to place over blueberries.
- Sprinkle the dough evenly with sugar.
- Place the baking dish on a sheet pan to catch any potential overflow, and place in oven. Bake until the cobbler is golden and the blueberries are bubbling, about 30 minutes.
- Cool at least 10 minutes before serving.