This is the first recipe we are trying from the Baking for Two cookbook by America’s Test Kitchen. We did not have large enough ramekins, so we used a combo of a 14-36 (14” or 36 cm) Le Creuset oval terracotta baking dish and one 3 3/4” diameter ramekin. We buttered the inside of each vessel and preheated the oven to 375.
For the filling: combine 2 cups blueberries, 1/4 cup white sugar (we used citrus zest-infused sugar), 1 1/2 tsp (i.e., 1/2 Tbsp) cornstarch, and a pinch of salt. Distribute the blueberry mixture into the baking dish and ramekin. The next time, we will add 1 Tbsp lemon juice to the blueberry mixture.
For the topping: combine 1/2 cup all-purpose flour, 1/3 cup fine (not stone-ground) cornmeal, 1/4 cup light brown sugar, 1/4 tsp vanilla extract, and a pinch of salt. Once well-mixed, fold in 4 Tbsp melted unsalted butter until the mixture has a sandy texture. Using clean hands, sprinkle the topping over the blueberries.
Place the baking dish and ramekin on foil-lined sheets. Bake in the 375 degree oven on the top shelf for 30 mins, rotating halfway through baking. (Nov. 2026)
Recipe from America’s Test Kitchen, Baking for Two (2025), available for sale here: https://shop.americastestkitchen.com/baking-for-two.html.
