Celebrate seasonal Indiana produce with Blueberry Sweet Corn Cobbler

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

There are two things that will always make me think of summer in Indiana: blueberries and sweet corn.

My love for blueberries started when I was very young. I went blueberry picking with my mom every summer, and we brought home buckets (literal buckets) of blueberries. We added them to everything, both sweet and savory dishes.

Sadly, that blueberry patch no longer exists. But fortunately, blueberry pints are usually discounted at the grocery store this time of year, so I am still able to indulge in my favorite summer treat.

I came across a recipe for blueberry and corn crisp recently from Bon Appetit, and the concept of combining sweet corn with blueberries in a dessert really piqued my interest. I was more interested, though, in making a cobbler instead of a crisp.

Fruit crisps are definitely delicious, however, sometimes I prefer the heartiness of a biscuit topping, especially when I’m “splurging” on dessert (which I’ve been doing a lot of post-wedding, oops).

The emphasis of the role sweet corn plays in this recipe is what makes it truly unique. The biscuits are comparable to cornbread; however, instead of just using cornmeal to achieve the corn taste, I’m using actual fresh sweet corn. I mean, utilizing seasonal Indiana produce is the reason I’m making this in the first place, right?

As you’ll see in this recipe, there’s no heavy cream or milk. Instead, I used juices from the sweet corn. I collected these juices by grating the corn. It’s a messy process , but the milky, starchy pulp from the kernels is certainly worth it.

Depending on the size and juiciness of your corn, you’ll need 2 to 3 ears to collect the ¾ cup necessary for this recipe.

Blueberry Sweet Corn Cobbler
Ingredients
For the berries

• 1.6 pounds (725 grams or 2 1/4 pints) blueberries
• 1/3 cup granulated sugar (66 grams)
• 1/4 cup flour (30 grams)
• 2 Tablespoons lemon juice

For the topping

• 3 ears sweet yellow corn, uncooked
• 1 1/4 cups flour (150 grams)
• 1/3 cup (50 grams) medium or coarse-ground yellow cornmeal
• 1/4 cup granulated sugar (50 grams)
• 1 1/4 teaspoons baking powder
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) cold Challenge unsalted butter, cut into cubes

Directions

1. Heat the oven to 375 degrees and grease the inside of a 8-by-8-inch square casserole dish with butter.
2. In a medium bowl, combine blueberries with sugar, flour, and lemon juice.
3. Transfer the mixture to the baking dish spread in an even layer and set aside.
4. Using a box grater, grate the corn over a bowl to collect its milky juices and pulp; discard the corn cobs.
5. Make sure your corn juice measures 3/4 cup. If not, grate another ear of corn.
6. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and lemon zest.
7. Cut in the butter using pastry blender or hands until mixture resembles coarse meal.
8. Add corn juices to the flour mixture and mix just until the dry ingredients are moistened and you have a cohesive dough.
9. Use an ice cream scoop or create dough balls with your hands to place over blueberries.
10. Sprinkle the dough evenly with sugar.
11. Place the baking dish on a sheet pan to catch any potential overflow, and place in oven. Bake until the cobbler is golden and the blueberries are bubbling, about 30 minutes.
12. Cool at least 10 minutes before serving.

Recipe adapted from New York Times' Blackberry Corn Cobbler