Corncake with Blueberry Compote
Natural Foods Chef, Author, TV host, and former Top Chef Contestant
Paired with blueberry compote, this not-too-sweet cake makes a wonderful dessert for a summer evening.
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup whole milk yogurt
- 4 tablespoons butter, softened
- 1 egg
- 1 tablespoon butter
- 1 cup blueberries, washed
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
To make the corncake, preheat the oven to 350ºF. Lightly butter a 9-inch round baking pan.
Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk to remove any large lumps.
In a stand mixer fitted with a paddle attachment, beat together the yogurt, butter, and egg. Add the dry ingredients and mix until just combined. Pour into the prepared pan and bake for 20 to 25 minutes. Remove from the oven and let cool. Remove the cake from pan.
To make the blueberry compote while the corncake is baking, melt the butter in a small saucepan. Add the blueberries and cook until soft, 1 to 2 minutes. Add apple juice and vanilla and cook over medium heat until thick, about 5 to 7 minutes.
Cut and place individual servings of corncake on plates, topping each slice with a spoonful of blueberry compote.
One 9-inch cake