Corn for Dessert?

When the corn crop on the farm was abundant, I remember my Mom freezing the corn. To this day I remember the smell of the kitchen as she ran the electric knife down each ear. If you’re looking for something to do with that extra corn, try this sweet corn cake with blueberry topping. This isn’t a real sweet cake and the blueberry sauce with fresh corn and thyme add a different flare. Be careful when using the fresh thyme, mine was straight from my herb garden and was extra fragrant.

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Summer Corn Cake with Blueberry Sauce

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2cup 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

Blueberry Sauce

• 1 cup granulated sugar
• 1 cup fresh blueberries
• 1 1/4 cups cooked fresh corn
• 2 teaspoons fresh thyme

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 sauce 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.

I actually froze this cake and pulled it out of the freezer when we had guest. I like it warmed in the microwave. Some people prefer it plain without the blueberry sauce. This is also a dense cake, not super moist.