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Double Corn-Blueberry Cobbler

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Burris, Ken

1 hr 30 mins total
20 mins prep

263 calories/serving

Recipe Filed Under
Egg, Vegetable, Fruit, Grain, American, Baking, Easy, Low Cholesterol, Low Fat, Vegetarian, Kid-Friendly, High Fiber, Healthy, Dessert, Father's Day, Fall, Spring, Summer, Easter, Picnic, Birthday, Fourth of July, Bridal Shower, Mother's Day, Baby Shower, Housewarming, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

Filling

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

Topping

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)

Directions

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 occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.

3. 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.

4. 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.

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.