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Ingredients
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12 tablespoons unsalted butter
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup stone-ground yellow cornmeal
1 cup (about 1 ear) fresh corn kernels, cooked
½ cup sour cream 1 cup granulated sugar
3 large eggs, lightly beaten
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For the Compote
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1 cup granulated sugar
1 cup fresh blueberries
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
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Directions
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Heat the oven to 350 degrees and grease a 9-inch round cake pan.
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Puree the corn kernels in a food processor until smooth. Strain the puree through a sieve, reserving the liquid and discarding the solids. Combine ¼ cup of the corn liquid with the sour cream, discarding any extra liquid.
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Sift the flour, baking powder and salt into a separate bowl, and then whisk in the cornmeal.
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Beat the butter and sugar together in a stand mixer with the paddle attachment (or with a hand-held mixer) for two minutes. Scrape the sides of the bowl, and then add the beaten eggs, then beat again. Set the mixer to the lowest speed, then add one-third of the flour mixture and beat until just blended. Add one-third of the sour cream mixture, and beat again. Alternate adding the dry and wet mixtures, but avoid over-mixing.
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Spoon the batter into the greased cake pan and even it out with a spatula. Bake for approximately 30 to 35 minutes, or until the cake is golden own. Let it cool for 10 to 15 minutes, and then remove it from the pan by running a knife around the edges and inverting the cake onto a rack.
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While its cooling, combine the sugar and water in a small saucepan over medium-high heat, inging the mixture to a simmer. Stir frequently until the sugar has dissolved. Add the blueberries and spices and cook until about half the blueberries have popped and the mixture has thickened. Remove from heat and let it cool. Spoon about 1-2 tablespoons of the compote over each slice of corn cake and serve.
