I’ve been walking around with a purple tongue all week, but I don’t care. When a friend gives you a huge bowl of wild blueberries you simply have to indulge. We’ve had our fill straight from the bowl, and now we’re enjoying the last of the berries in favorite desserts, pancakes and more.
I made this cobbler today and simply had to share the recipe. The sweet-tart berries are topped with delicate sweetened biscuits studded with in-season fresh corn kernels. The result is a perfect union of end-of-summer flavors.
The sweet corn adds a delicate light crunch to the cornmeal biscuits and it’s a perfect way to use up that last corn-on-the cob that no one ate at dinner last night.
I always save my corn cobs (those we’ve eaten and those I’ve cut the kernels from) for the chickens. They LOVE fresh corn and will eagerly clean anything left on the cob.
Those of you without chickens can save your cobs and simmer them in water and seasonings for a delicate corn stock perfect for chowders or vegetable soup. Or, try my Before Chickens Favorite: simmer the cobs in water with brown sugar for a delicious corn cob pancake syrup.
BLUEBERRY-SWEET CORN COBBLER
3 cups blueberries
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 1/4 cups all-purpose flour
1/4 cup cornmeal
3 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
1/3 cup cooked corn kernels (from 1 ear of corn) (I used grilled corn)
3/4 cup milk
Heat oven to 375F. Place blueberries in ungreased 9×2-inch ceramic baking dish or 9-inch deep-dish pie plate; toss with 1/4 cup sugar and 1 1/2 tablespoons flour until combined. Drizzle with lemon juice; toss to coat.
Whisk 1 1/4 cups flour, cornmeal, 2 tablespoons of the sugar, baking powder and salt in medium bowl to combine. Cut in butter with pastry blender or your fingertips until butter is the size of large blueberries. Add corn; toss to coat. Stir in milk until soft sticky dough forms. Spoon mounds of dough over blueberry mixture; sprinkle with remaining 1 tablespoon sugar.
Bake 40 to 45 minutes or until cobbler is golden brown and toothpick inserted in biscuits comes out clean and blueberries are bubbling. Serve warm.