Blueberry Corn Buckle
For breakfast, an afternoon treat, and/or dessert!
Remember how we grated an ear of corn to make corn cookies a few weeks ago? Well, we’re doing it again! With corn so abundant and sweet this time of year, there’s no reason not to give it a home in our baked goods!
If you find yourself with an extra ear, use it to enrich this simple, easy to make, and fruit-packed skillet cake. The corn imparts its subtle flavor and adds moistness to the cake. Some vanilla ice cream or a dollop of crème fraîche on the side makes it perfect for dessert, but it’s just as much at home on the breakfast or brunch table. Basically, it’s an anytime cake. Afternoon coffee works too!
There are a lot of charming names for old-fashioned fruit desserts like this one, which are totally my jam in summer. They're all vaguely related to a cobbler, which is generally fruit topped with biscuit dough or cake batter, with slight variations. Some of my favorites, aside from the buckle we have here—which is essentially a coffeecake that just about buckles from the plentiful amount of fruit—are the grunt, the slump, the sonker, the betty, and the pandowdy, not to mention the more well-known crumbles and crisps. Any of them can be made with some fresh fruit and pantry ingredients.
If you made the corn cookies, you know that grating an ear of corn is easy, but a tad messy, so here are a few tips to contain the spray!
If you have a single grater (rather than a stand-up box grater) with large holes, lay it directly over a bowl to catch the grated kernels and juice.
If you only have a box grater, set it inside a wide, deep bowl, which will also help to contain things.
Wear an apron! I always wear an apron when I cook, but especially when doing something like this.
Blueberry Corn Buckle
Serves 6 to 8
1/2 cup (1 stick)/113 g unsalted butter, cut into pieces
3/4 cup/151 g granulated sugar
1 ¼ cups/160 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon or cardamom
2 large eggs
1/2 cup sour cream or full-fat yogurt
1 teaspoon vanilla extract
1 ear fresh corn, shucked
1 pint blueberries, washed, blotted dry, and picked over for stems
1 tablespoon turbinado (raw) sugar
Heat oven to 375°F. Heat a 9- or 10-inch iron skillet over medium heat and add the butter. Swirl the pan frequently until the butter turns nut brown and smells toasty, which will take anywhere from 2 to 5 minutes. Even in a dark pan, you’ll see the color turn, especially in the center when you swirl it. Immediately transfer it to a medium bowl and set aside to cool slightly. Keep the skillet (now buttered) standing by.
In a large bowl, combine sugar, flour, baking powder, salt, and cardamom. Whisk to combine thoroughly.
Add eggs, sour cream, and vanilla to the bowl with the butter and whisk to combine thoroughly. Using a box grater, grate the corn over a plate or bowl (watch out, it can get a little messy!). Whisk the corn into the wet mixture.
Fold the wet mixture into the dry mixture using a rubber spatula until thoroughly combined. Transfer to the buttered skillet and top with the blueberries. Sprinkle the raw sugar over top and bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean and the cake is deep golden brown on the edges. Let cool for 10 minutes. Best served warm!
A few reminders about my book tour:
August 4 // Great Barrington, MA
Come join me for a book signing tonight at Scout House if you’re in the Berkshires! It’s an informal event from 5 to 7 p.m. I’d love to see you!
August 5 & 6 // Wassaic, NY
I will be at Tenmile Distillery in Wassaic signing books from 1 to 3 p.m. this Saturday and Sunday. Come by if you missed the dinner last night!
September 14 // Philadelphia, PA
My lunch and book signing event at Maximalist Studios in Philadelphia is September 14th, and tickets ($125) are available here!
Your ticket includes a copy of Veg Forward, wine, a beautiful lunch of dishes from my book prepared by Balboa Catering, and a demo with me. The event will be prop styled by Maximalist Studios’ chief creative — and my friend and former colleague at Martha Stewart Living — Eddie Ross.
I’m offering a 20% discount to Susanality readers, so if you’re interested, follow this link and use the code MAXSPUNGEN. I hope to see you there!
Please review Veg Forward on Amazon!
I hope that those of you who ordered Veg Forward are enjoying it! As you may already know, leaving a review on Amazon (whether or not you purchased the book there) is really helpful to authors (like me) as it helps the book be more visible to more people. Thank you in advance!
Editor: Molly Ramsey
Sounds like another summery match made in heaven!
Adding corn to a berry buckle! Can’t wait to try this!