A moist zucchini cornbread topping covers a vibrant blueberry filling that includes a secret ingredient (corn!), in this modernized twist on a classic dessert. Inspired by Michael Symon's Cast-Iron Blueberry Cobbler
Ingredients
Filling:
3 cups fresh (or frozen and thawed) blueberries
1 cup fresh (or frozen and thawed) corn kernels
3-4 tablespoons firmly packed brown sugar (depending on the sweetness of the berries)
1 tablespoon all-purpose flour
½ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
Topping:
¾ cup all-purpose flour
½ cup cornmeal
1¼ teaspoons baking powder
½ teaspoon baking soda
pinch salt
1 egg, lightly beaten
⅓ cup milk
2 tablespoons melted butter, cooled to room temperature
2 tablespoons brown sugar
1 cup shredded zucchini
1 teaspoon coarse sugar
Instructions
Preheat oven to 375°F.
For the filling, combine berries, corn, 3-4 tablespoons brown sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. Transfer to a 9-inch baking dish.
For the topping, whisk ¾ cup flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. In a small bowl, whisk together egg, milk, butter and 2 tablespoons brown sugar. Add the wet ingredients to the dry and stir to blend. Fold in zucchini.
Spoon the dough on top of the berry/corn mixture and bake in a 375°F oven for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool for a few minutes before serving. Best served with Fresh Blueberry Sweet Corn Ice Cream!