Blueberry Corn Buckle Recipe
This easy dessert is the essence of high summer.
- 1/2 c. (1 stick) unsalted butter, cut into pieces
- 3/4 c. granulated sugar
- 1 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 2 large eggs
- 1/2 c. sour cream or full-fat yogurt
- 1 tsp. vanilla extract
- 1 ear fresh corn, shucked
- 1 pt. blueberries, washed, blotted dry, and picked over for stems
- 1 T turbinado (raw) sugar
Preheat oven to 375°F. On the stovetop, place a 9- or 10-inch cast-iron skillet over medium heat and add the butter. Swirl the pan frequently until the butter turns nut-brown and smells toasty, about 2 to 5 minutes. Immediately transfer butter 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 cinnamon and whisk to combine thoroughly. Set aside.
Add eggs, sour cream or yogurt, and vanilla to the bowl with the butter and whisk to combine thoroughly. Using a box grater, grate the ear of corn over a plate and whisk the corn into the wet mixture.
Using a rubber spatula, fold the wet mixture into the dry until thoroughly combined. Transfer to the buttered skillet, top with the blueberries, and sprinkle raw sugar across the top. 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 10 minutes. Serve with crème fraîche or ice cream, if desired. Serves 6 to 8.
Note: Fresh summer corn enriches this cake, imparting moistness and subtle corn flavor.
The print version of this article appears with the headline: Buckle Up!