Sweet Corn Blueberry Skillet Buckle

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 cups fresh blueberries
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 8 tbsp unsalted butter
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/3 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stove over low heat and melt half of the butter, swirling to coat the bottom and sides; leave the melted butter in the pan.
2. 2In a blender or food processor, pulse the fresh corn kernels with the milk until mostly smooth but still slightly textured, about 20 seconds; set the corn puree aside.
3. 3In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl beat the eggs with the remaining softened butter, vanilla, and lemon zest until creamy.
4. 4Pour the egg mixture and the corn puree into the dry ingredients. Stir gently with a spatula just until no dry flour remains; the batter will be thick and slightly lumpy from the corn.
5. 5Scrape the batter into the buttered skillet and smooth the top. Scatter the blueberries evenly over the surface, pressing them lightly so they sink halfway into the batter.
6. 6In a small bowl mix the brown sugar and cinnamon, then sprinkle the mixture generously over the blueberries and batter for a crackly topping.
7. 7Bake the skillet on the center rack for 32 to 38 minutes, until the top is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the cake portion comes out clean or with a few moist crumbs.
8. 8Cool the buckle in the skillet on a wire rack for at least 15 minutes so the crumb sets. Slice into wedges and serve warm, optionally with a scoop of ice cream or a drizzle of cream.