Double Corn-Blueberry Cobbler
"The hallmark of a cobbler is a biscuit topping baked right on top of the fruit. Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark fruit filling. We like the rustic texture of medium- or coarse-ground cornmeal, but any type works...."
INGREDIENTS
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4 cups blueberries or blackberries (about 1 1/4 pounds), fresh or frozen
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1/4 cup sugar
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1 tablespoon white whole-wheat flour (see Note)
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1/4 teaspoon freshly grated lemon zest
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1 tablespoon lemon juice
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1 cup white whole-wheat flour
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3/4 cup cornmeal, preferably medium- or coarse-ground
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 large egg yolk
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1/2 cup buttermilk
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1/4 cup canola oil
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3 tablespoons sugar
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1/2 cup corn kernels, fresh, frozen (thawed) or canned (well-drained)
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