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1
Preheat oven to 325; butter an 8-inch square glass baking dish.
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2
Put on a kettle of water to boil for the water bath, and have ready a 9 x 12 inch baking pan.
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3
Bring the milk and zest just to a boil in a medium saucepan over med-high heat.
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4
Remove the pan from the heat, cover, and steep for 5 minutes.
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5
Pour the mixture through a fine strainer set over a large glass measure or bowl; whisk in the cream, and let cool to room temperature.
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6
Pulse the corn in a food processor just until coarsely chopped.
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7
Beat the butter with an electric mixer on medium speed in a bowl until light and fluffy.
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8
Add the sugar, flour, and salt and beat, scraping down the sides of the bowl as needed, until smooth.
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9
Add the eggs one at a time, beating well after each addition.
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10
Add the milk mixture and whisk until smooth.
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11
Gently stir in the corn and blueberries.
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12
Transfer the mixture to the square baking dish and place in the baking pan.
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13
Place the pan in the oven and pour enough boiling water into the baking pan to come halfway up the sides of the baking dish.
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14
Bake for 55-60 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean.
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15
Transfer baking dish to a wire rack to cool slightly, and serve warm.
