Blueberry And Corn Bars
It’s no secret that I’m a SUPER corny person. Yes, I love bad dad jokes, yes, I watch bad rom-coms in my free time, and yes, anything that is corn-flavored, I’ve explored and devoured. It probably runs in my family.
See, one Mother’s Day, my mom, always a blueberry fan, asked for a blueberry-lemon buckle. I realized it was an opportunity to come up with something she didn’t even know she wanted, and really a tribute to both her and her mom, the corn matriarch of the family.
So, I came up with these bars, a riff on a blueberry cobbler but with big corn cookie energy.
Ingredients:
170g unsalted butter, softened 1½ sticks (12 T)
150g sugar ¾ cup
1 large egg yolk
160g flour ¾ cup + 1 T
40g corn powder ⅓ cup
3g kosher salt ½ tsp
1g baking powder ¼ tsp
1 recipe Jammy Blueberries
Instructions:
Heat the oven to 325°F. Pan-spray an 8 × 8-inch square baking dish.
In a large bowl, mix together the butter and sugar with a spatula until well combined. Mix in the egg yolk and stir until well combined, scraping down the sides of the bowl as you go. Add the flour, corn powder, salt, and baking powder and mix just until combined.
Spread the corny batter evenly across the surface of the greased baking dish. Spoon the jammy blueberries in large dollops on the surface of the corn mixture, intentionally leaving parts of the yellow surface bare.
Bake at 325°F until the edges are golden brown and the bull’s-eye center is set for 45 to 50 minutes.
Cool completely at room temperature in the pan. Cut into 9 squares. Store in an airtight container or plastic wrapped on the counter for up to 5 days or in the fridge for up to 2 weeks.
Post A Comment: