PocketCook

From @Claire Saffitz x Dessert Person

Blueberry Corn Cobbler

1 hr 5 min · Serves 8

1 hr 5total
20 minhands on
16steps
8servings

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Ingredients

For the filling

  • 3 lb fresh blueberries
  • 1/2 cup granulated sugar (75 g)
  • 1/4 cup cornstarch
  • 3 tbsp fresh lime juice
  • 2 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1/2 tsp kosher salt

For the biscuit topping

  • 1/3 cup sugar (66 g)
  • 2 tsp finely grated lime zest
  • 2 3/4 cups all-purpose flour (390 g)
  • 1/2 tsp kosher salt
  • 4 tsp baking powder
  • 1/4 cup cornmeal
  • 1 cup cooked fresh corn kernels
  • 1 1/2 sticks unsalted butter (170 g), frozen
  • 2 cups heavy cream, chilled, plus extra for brushing
  • Demerara sugar, for sprinkling

For the final assembly and bake

    Method

    For the filling

    1. Preheat the oven to 400°F (200°C).

    2. Place the blueberries in a 13x9-inch baking dish.

    3. Add the salt, cardamom, cornstarch, lime juice, sugar, and vanilla extract to the blueberries and mix together until evenly coated.

    4. Bake the filling until it starts to bubble, about 15 minutes.

      Then 15 min of waiting

    For the biscuit topping

    1. Rub the sugar and lime zest together with your hands in a bowl until aromatic.

    2. Mix in the flour, salt, baking powder, and cornmeal.

    3. Toss in the cooked corn kernels.

    4. Lightly coat the frozen butter block in the dry flour mixture to prevent sticking.

    5. Grate the frozen butter directly into the flour mixture using a box grater.

    6. Pour in the cold heavy cream while gently folding the mixture together until the cream is incorporated and no dry spots remain.

    7. Portion the mixture using a scoop or two spoons into separate biscuit mounds on a tray.

    For the final assembly and bake

    1. Place the cold biscuit mounds on top of the hot, bubbling blueberry filling, leaving space between them for heat to circulate.

    2. Brush the tops of the biscuit mounds generously with heavy cream.

    3. Sprinkle Demerara sugar over the tops for extra crunch and sweetness.

    4. Return the dish to the oven and bake until the biscuits are puffed, golden brown, and the filling is bubbling, 25–30 minutes.

      Then 25 min of waiting

    5. Remove from the oven and let cool slightly before serving warm.

      Then 10 min of waiting

    6. To bake in a standard home oven, bake at 400°F (200°C) following the same two-stage process.

    7. Cold, freshly-scooped dough over hot fruit filling ensures the biscuits bake properly without becoming gummy underneath.

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