Summer Cornmeal Slump with Mango and Blueberry

Ingredients

• 1 cup blueberries, washed and dried
• 1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog...), yield should be about 1 ½ cups OR equal amount of strawberries, hulled and chopped
• 2 teaspoons lemon zest, divided
• 6 tablespoons unsalted butter, plus more for buttering your dish
• 3/4 cup fine grind gluten free stone-ground cornmeal or corn flour – I used Bob’s Red Mill brand (do not substitute mesa, which is soaked in lime)
• 2 tablespoons medium grind gluten free stone-ground cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 7 tablespoons sugar, divided
• 1/2 cup well-shaken buttermilk
• 2 large eggs
• 3 tablespoons crème fraiche
• 1 tablespoon maple syrup

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