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! 

Course Dessert
Cuisine American
Keyword blueberry compote, corn cake
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 6 servings
Calories 689 kcal
Author betsy


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


  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 

To make the compote

  1. 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. 

Nutrition Facts
Sweet Corn Cake with Blueberry Compote
Amount Per Serving (1 serving)
Calories 689 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g85%
Cholesterol 152mg51%
Sodium 404mg17%
Potassium 407mg12%
Carbohydrates 99g33%
Fiber 3g12%
Sugar 64g71%
Protein 8g16%
Vitamin A 1065IU21%
Vitamin C 6.3mg8%
Calcium 104mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.