- 2 pounds super-ripe blueberries
- 1 cup sugar
- ½ teaspoon salt
- zest of one lemon
- 2 tablespoons lemon juice
- ¾ cup (1 ½ sticks) butter
- 1 cup sugar
- 1 tablespoon brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- In a large bowl, mash filling ingredients together. Cover and let sit for several hours or overnight.
- Lots of juice will have leached out of your fruit. Strain the juice, and pour it into a saucepan over medium heat. Reduce it by half, until it is thick enough to coat a spoon. Cool to room temperature, and gently stir it back into the berries. It should coat and cling to fruit.
- To prepare the crust, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk together flour, cornmeal, baking powder and salt. Slowly stir dry ingredients into butter mixture until evenly combined. Roll into a ball, cover with plastic wrap and let it rest. You can make this several days in advance or even make a large batch and freeze it. You just need to bring it to room temperature before rolling it out.
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish, and spoon in the fruit. The filling should be about 1 ½ inches deep in the pan, so add more berries if necessary.
- Roll out the crust to ½-inch thick in a rectangular shape to cover most of filling, leaving about ½ inch with no crust as a border on all sides.
- Place the baking dish on top of a large cookie sheet, in case it bubbles over. Bake for about an hour, or until top is nice and brown, not pale, but dark golden and slightly crispy looking. Serve hot with ice cream.
Tips & Notes
If you have cute, oven-safe dishes you’d rather use than one baking dish, go for it. The goal is to have 1 ½ inches of fruit with a ½-inch cookie crust on top, so increase both by that ratio if your dishes go deeper.