blueberry-sweet corn cobbler
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.
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 1/2 large corn cob) (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.