The arrival of blueberry season brings the joy and beauty of summer! Renowned for their high antioxidant content, blueberries are a true seasonal treasure. Although they’re healthiest when eaten raw, there’s something enchanting about baking them into a rustic blueberry cornmeal crostata. This crostata is a delightful way to enjoy cooked blueberries and is surprisingly simple to make. The dough, similar to cookie dough, becomes easy to shape once it reaches room temperature. This effortless dessert can be prepared in advance—just assemble the crostata and bake it fresh on the day you plan to serve it. It’s delicious on its own but becomes truly indulgent with a dollop of fresh whipped cream or a scoop of your favorite vanilla ice cream. Savor the vibrant flavors and the joy of blueberry season in every bite!
Blueberry Cornmeal Crostata
Ingredients
Cornmeal Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon Kosher salt
- 1 1/4 sticks (10 tablespoons) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Blueberry Filling
- 2 pints fresh blueberries rinsed, dried and picked through
- 1/4 cup granulated sugar or less, if preferred
- 1 tablespoon all-purpose flour
- zest of a lemon
- juice of 1/2 lemon
Instructions
Cornmeal Dough
- In a medium bowl, whisk together the flour, cornmeal and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then add the vanilla. Add the dry ingredients and mix just until the dough comes together. Divide the dough in half, shape into 2 disks, wrap tightly, and refrigerate for at least 20 minutes. (The dough can be frozen for up to 3 months. Thaw overnight in the refrigerator or let it stand at room temperature until pliable.)
Blueberry Filling
- Meanwhile, combine the blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss gently to coat. Line a large baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F.
- Working with one disk of dough at a time, roll the dough into a 9- to 10-inch circle between 2 sheets of parchment paper or plastic wrap. If the dough becomes too soft, refrigerate it for a few minutes before continuing. Transfer the dough circles to the prepared baking sheet. Spoon half of the blueberry filling into the center of each, leaving a 1-inch border. Fold the edges of the dough over the filling, gently pleating and pressing to seal any cracks.
- Refrigerate the crostatas for 20 minutes. Bake for about 25 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving. Enjoy warm or at room temperature with vanilla ice cream or freshly whipped cream.