Delicious blueberries and summer corn
Makes: one 8 inch x 8 inch cake
Prep Time: 12 minutes
Total Time: 1 hour plus cooling time
Blueberries are at their summer best when the corn is too, so why not make the best of what the season has to offer! Let me eat cake, I say. Fresh corn is best but frozen works, too. In a pinch you can use cream style corn. Great at room temperature or hot with honey-butter on top….just sayin’. Enjoy!
1 1/2 cups gluten free baking blend for quick breads and muffins
1 cup gluten free yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
3/4 cup fresh corn kernels, cooked or frozen corn kernels, thawed: or 3/4 cup cream style corn (1/2 can)
1/4 cup packed brown sugar
2 eggs
8 Tablespoons unsalted butter, melted and cooled
1 cup fresh blueberries or frozen blueberries, thawed, 1/4 cup reserved (see note above)
1. Preheat Oven: Place oven rack in center position. Preheat oven to 400 degrees.
2. Prep Pan: Coat an 8 inch x 8 inch baking pan generously with vegetable oil cooking spray. Set aside.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, cornmeal, baking powder, xanthan gum, salt, and baking soda until well combined. Set aside.
4. Mix Wet Ingredients: Process buttermilk, corn, brown sugar, eggs and melted butter in a food processor until just combined, 4 – 5 pulses.
5. Make Batter: Transfer corn mixture to bowl with flour mixture and stir to combine. Gently fold in 3/4 cup blueberries until just combined.
6. Finish & Bake: Transfer batter to prepared pan. Smooth top. Scatter reserved blueberries over batter and press gently into top of cake so they are still exposed but down in the batter. Transfer to oven and bake 30 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
7. Cool & Enjoy: Let cake cool in the pan about 10 minutes before turning it out onto a wire rack and cooling completely. Serve & Enjoy!
