Sweet corn cake with blueberry compote is summer on a plate. The ultimate sweet, but not too sweet, seasonal summer dessert. Fresh produce perfection!
Summer is in full swing and I have so many corn and peach recipe ideas I need to get out of my brain! .
I’m saving the peach recipes for my sister in law’s visit this week. She’s from the south so i’m hoping a (spoiler alert!) peach pie will make her feel at home.
The Hubs already has his weekend meats planned for her visit and its only Tuesday.
I always struggle with what to cook when guests come to town. The Hubs will really eat anything I put in front of him, which makes my life easy, but I have learned this is not the case with most people.
Even “regular” food like tacos and burgers I make with turkey, which is not okay with some people, such as my brother from Texas.
Needless to say, I get a bit of anxiety.
At least Jen’s coming alone, and not with the kids (waaaaaay harder to please) so I think it won’t be too stressful. I’m thinking tacos one night (turkey of course), chicken one night, smoked meat one night, and then eat out twice.
I’m not sure she’s ready for quinoa cakes or a barley salad. Any “crowd pleaser” meal suggestions would be greatly appreciated!
Sweet Corn Cake with Blueberry Compote
I don’t have a huge sweet tooth, so when I’m dreaming up dessert recipes, I generally lean towards desserts that are sweet, but not too sweet. I like to incorporate fresh herbs into dessert recipes as well, and this corn cake with blueberry compote was the perfect combination of all these ideas.
This light, seasonal dessert is the perfect end to a summer BBQ. Add it to your next menu.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More great blueberry recipes
**This post was updated in 2019
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!
Ingredients
For the cake
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup yellow cornmeal
- 1 cup cooked fresh corn kernels about 1 ear
- 1/2 cup sour cream
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 3 eggs
For the compote
- 1 cup granulated sugar
- 1 cup fresh blueberries
- 1 1/4 cups cooked fresh corn
- 2 teaspoons fresh thyme
Instructions
-
Heat the oven to 350°F Grease a 9-inch cake pan and fit a circle of parchment at the bottom of the pan.
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In a medium bowl whisk together flour, baking powder, salt and cornmeal. Set aside.
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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.
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Stir together 1/4 cup corn liquid with sour cream.
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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)
-
Alternate adding flour mixture and corn mixture in 3 additions, beginning and ending with flour mixture.
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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
To make the compote
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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.
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