Makes 8 servings.

4 tablespoons cold unsalted butter, cut into cubes, plus more for greasing the pan
2 pounds fresh blackberries, lightly mashed
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 ears of Red Dog sweet corn
1/3 cup finely ground yellow cornmeal
1 1/4 teaspoons baking powder
2 tablespoons heavy cream
4 teaspoons turbinado sugar, for sprinkling

Heat oven to 375 degrees and grease a 9×9 baking dish with butter. In a medium bowl, toss the mashed blackberries with 2/3 cup granulated sugar, 1/4 cup flour, the lemon juice and 1/4 teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish and set aside. Using a box grater, grate the corn over a bowl to collect its meat and milk. Transfer corn mixture to a liquid measuring cup, it should measure a full 3/4 cup; if not, supplement with extra corn, heavy cream or milk. Set aside.

In a large bowl, whisk together the remaining 1 1/4 cups flour, 1/3 cup granulated sugar with cornmeal, baking powder and 3/4 teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and the butter pieces are roughly the size of peas. Slowly pour the grated corn over the flour mixture, and working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar. Transfer dish to the oven and bake until the crust is golden and the blackberries are bubbling and thick, about 35 to 40 minutes. Allow to cool before serving.