Corn caramel

• For the corn caramel, place the corn and 2 tablespoons of the water into a blender and pulse until fine.
• Sieve the juice into a small saucepan, discarding the pulp.
• Toss in the superfine sugar and remaining 1 tablespoon of water and cook on low heat, simmering until thickened and it sticks to the back of your spoon, approximately 3 minutes.
• Set aside to cool completely.

Blueberry jam

• Meanwhile, for the blueberry jam, place the blueberries, sugar, lemon juice and corn starch into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 10 minutes. Set aside to cool.

Streusal

• For the streusal, place the flour and ground cinnamon into a small bowl and stir together. Add in the softened butter and toss the butter in.
• Cut or press the butter into the flour until your mixture resembles rough breadcrumbs. Set aside.

Blueberry cookies

• Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
• Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
• Add the egg and continue to beat until well combined, beating for a further minute.
• Pour the cooled corn caramel into the batter and combine until smooth
• Toss in the flour, polenta and baking powder and combine until no dry portions remain in your bowl.
• Add in the dried blueberries and stir until fully combined.
• Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
• Press the center with a tablespoon to make a well and spoon a portion of the blueberry jam therein.
• Sprinkle over the streusel evenly.
• Bake for 12 minutes or until golden at the edges.
• Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
• Serve with a glass of milk.
• Enjoy!