Sweet Corn Cake with Blueberry Compote

Sweet corn cake with blueberry compote is summer on a plate. The ultimate sweet,
but not too sweet, seasonal summer dessert. Fresh produce perfection!

Servings: 6 servings

Author:

Course:

Dessert

Cuisine:

American

Keywords:

blueberry compote corn cake

Instructions

1 Heat the oven to 350°F Grease a 9-inch cake pan and fit a circle of parchment at
the bottom of the pan.
2 In a medium bowl whisk together flour, baking powder, salt and cornmeal. Set
aside.
3 Puree the corn kernels in a food processor until smooth. Strain the puree
through a fine mesh sieve, using a rubber spatula to extract the liquid. Scrape
the puree off the bottom of the sieve into the liquid until you have 1/4 cup.
4 Stir together 1/4 cup corn liquid with sour cream.
5 In the bowl of a stand mixer, cream together butter and sugar until light and
fluffy. Reduce the speed to low and add in the eggs one at a time. (Mixture will
be loose and curdled-looking)
6 Alternate adding flour mixture and corn mixture in 3 additions, beginning and
ending with flour mixture.
7 Scrape batter into prepared pan and spread it evenly. Bake for 30-35 minutes
until golden brown. Allow to cool in the pan for 15 minutes then turn out onto a
rack and cool completely
8 Combine compote ingredients with 2/3 cup water in a small saucepan. Heat over
low heat and stir occasionally until sugar dissolves and blueberries start to
break down.

Sweet Corn Cake with Blueberry Compote

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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