Double Corn-Blueberry Cobbler

Filling:

4 cups blueberries or blackberries, fresh or frozen

¼ cup sugar

1 tbsp. white whole-wheat flour

¼ tsp. freshly grated lemon zest

1 tbsp. lemon juice

Topping:

1 cup white whole-wheat flour

¾ cup cornmeal, preferably medium- or coarse-ground

1 ½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

1 large egg yolk

½ cup buttermilk

¼ cup canola oil

3 tbsp. sugar

½ cup corn kernels, fresh, frozen (thawed), or canned (well-drained)

Preparation:

Preheat oven to 375ºF. To prepare filling: Combine berries, ¼ cup sugar, 1 tbsp. flour, lemon zest, and lemon juice in a large bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.

To prepare topping: Whisk 1 cup flour, cornmeal, baking powder, baking soda, and salt in a large bowl until well blended. Whisk egg yolk, buttermilk, oil, and 3 tbsp. sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend. Fold in corn. Evenly spoon the batter on top of the berry mixture; the fruit will be almost completely covered with batter. Place the baking dish on a baking sheet to catch any drips. Bake until the berries are bubbly, the topping is golden brown, and a toothpick inserted into the center of the topping comes out clean, 35 to 50 minutes. Let cool for about 20 minutes before serving. Serves: 8.