This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
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.