Blueberry Cornmeal Custard

Blueberry Cornmeal Custard

In the cookbook, this recipe actually calls for huckleberries — those sweet, small cousins of blueberries that I so love to snatch up here in the fall months. If you can find huckleberries, great. If not, blueberries (or any berry, really) work beautifully. Use fresh or frozen; if you opt for frozen, use them straight out of the freezer, unthawed. If oat flour isn’t something you have at home, I’ve made this recipe with many different kinds of flours (barley, white-whole wheat, spelt) and they’ve all turned out great. We like to serve generous slices of the cornmeal custard warmed with a quick glug of maple syrup on top. Sam likes his with a little flaky salt, too.


3 tablespoons unsalted butter, plus more for greasing the pan
3/4 cup (75g) oat flour
1 cup (160g) medium-grind cornmeal (I use Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, beaten
1/4 cup (45g) natural cane sugar
1 teaspoon kosher salt
1 1/2 cups (360 ml) whole milk
1/2 cup (120 ml) buttermilk
1 1/2 tablespoons white vinegar
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1 1/4 cups (300g) fresh or frozen huckleberries or blueberries
3/4 cup (180ml) heavy cream
Grade B maple syrup, for serving


Preheat the oven to 350 F. Butter a deep dish 10-inch pie pan. Place the buttered dish in the oven to warm while you make the batter.

In a small dish, melt the butter in the microwave on medium-high heat, careful not to let it splatter (about 45 seconds). Pour into a large bowl and set aside to cool for a few minutes.

Meanwhile, in medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. Set aside.

Add the eggs to the butter and wish to combine. Add the sugar, salt, milk, buttermilk, vinegar, lemon zest and vanilla and stir well. Whisking constantly, add the flour mixture slowly and stir until the batter is smooth.

Remove the heated pan from the oven and set on a baking sheet for easy transport to and from the oven. Spoon the berries into the bottom of the pan in an even layer. Pour the batter on top of the berries. Then ever so slowly, pour the cream right into the center of the batter. Don’t stir. Carefully slide the pan into the oven, taking care not to jostle.

Bake until golden brown on top, 50-65 minutes*. Cool for at least 15 minutes to allow the custard to firm up before slicing. Serve warm with a generous drizzle of maple syrup. Cover and refrigerate leftovers for up to 4 days (but do rewarm them before serving!)

*Note on bake time: This recipe, more than many, seems subject to temperature and humidity. When I recently baked it on a very wet, damp day in Seattle, it took all of 65 minutes — you’re looking for the top to be golden brown and the center to be dry to the touch but still ever so jiggly if you lightly jostle the pan — it will continue to firm up as it cools.