Sweet corn cake with blueberry compote is summer on a plate. The ultimate sweet, but not too sweet, seasonal summer dessert. Fresh produce perfection!
Heat the oven to 350°F Grease a 9-inch cake pan and fit a circle of parchment at the bottom of the pan.
In a medium bowl whisk together flour, baking powder, salt and cornmeal. Set aside.
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.
Stir together 1/4 cup corn liquid with sour cream.
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.
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
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.