Cornmeal Cake with Fresh Corn and Berries

Fresh sweet corn on the cob is one of the most perfect foods on earth. Sweet corn season is in full-swing right now and I've been eating corn-on-the-cob once a week, plus stripping ears of fresh corn for other recipes (and plan to do so more this week). When I saw this recipe in my new cookbook, Farmers' Market Desserts by Jennie Schacht, I knew I had to try it. Although Jennie Schacht recommends blackberries or raspberries (although she does say to substitute other berries as the season allows), I immediately thought of blueberries and used those instead. This cake is wonderfully moist, not overly sweet, and embodies the taste of summer. This cake has a wonderful crunchy crust, with a tender and light cake inside. The taste of both the fresh corn and blueberries comes through and is a great dessert for warm summer days.


Cornmeal Cake with Fresh Corn and Blueberries
from Farmers' Market Desserts by Jennie Schacht

1 pint (about 2 cups) blackberries or raspberries
3/4 c. corn kernels (from about 1 ear of corn)
1 c. plus 2 T. unbleached all-purpose flour
1/2 c. fine or medium stone-ground yellow cornmeal
1 t. baking powder
1/4 t. baking soda
1/2 t. kosher salt
2 large eggs
1/2 c. buttermilk
1/3 c. extra virgin olive oil
Lightly sweetened, softly whipped cream, for serving (optional)

1. Preheat the oven to 350 degrees F, with a rack near the center. Oil a 8-by-2-inch round cake pan. Dust the pan with flour, tapping out the excess.

2. Set aside 1 cup of the berries for garnish. Put the remaining 1 c. berries into a small bowl with the corn kernels. Sprinkle with the 2 tablespoons flour and 2 tablespoons sugar. Stir gently to coat and set aside.

3. Stir together the remaining 1 cup flour, 3/4 cup sugar, cornmeal, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, and olive oil in a small bowl or measuring cup. Stir the egg mixture into the flour mixture until they are well combined. Gently fold the floured-and-sugared berries and corn into the batter.

4. Pour the batter into the prepared pan and spread evenly. Bake until the top is golden and a toothpick inserted near the center tests clean, about 40 to 45 minutes. Let cool in the pan on a wire rack until almost completely cool. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate or baking sheet over the pan and invert the pan and plate together to release the cake. Life off the pan, then invert the cake again onto a serving plate.

5. A few minutes before serving, toss the reserved berries with the remaining 2 tablespoons sugar. Serve the cake slightly warm or at room temperature. Top each slice with a dollop of whipped cream, if desired, and a scattering of sugared berries.