For the corn caramel, place the corn and 2 tablespoons of the water into a blender and pulse until fine.

Strain 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.

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.

For the streusel, 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.

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!