Bake this cornmeal batter until it puffs a bit around the blueberries.
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- Unsalted butter, at room temperature, for the ramekins
- 1/4 cup sugar, plus more, for the ramekins
- 3 cups blueberries
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 tablespoons cold unsalted butter, thinly sliced
- 2 teaspoons grated lemon zest
- 3/4 cup plus 2 tablespoons milk
- Confectioners’ sugar, for serving
- Vanilla ice cream, optional
Instructions
- Preheat the oven to 375 degrees F.
- Lightly butter the insides of six 1-cup ramekins, and coat the bottom and sides with granulated sugar (pour out an excess sugar). Put on a rimmed baking sheet. Toss the blueberries with 1/4 cup granulated sugar in a medium bowl and set aside.
- Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. Rub the butter and zest into the flour mixture with your fingers until the mixture is powdery. Stir in the milk with a rubber spatula until moist. Divide the batter among the prepared ramekins and top each with some of the blueberries.
- Bake until the buckles puff and brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve warm or at room temperature dusted with confectioners? sugar and topped with ice cream if using,
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 335 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 333 mg |