Blueberry Sweet Corn Shortcake

  

Ingredients

• 2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) 

• 2 tsp. cornstarch

• 6 cups fresh blueberries (from 3 [11-oz.] containers), divided

• 2 cups (396 g) granulated sugar, divided

• 1/2 tsp. kosher salt, divided

• Cooking spray

• 1 ear fresh sweet corn, husk removed

• 4 large eggs

• 1 cup neutral oil (such as canola) 

• 1 tsp. pure vanilla extract 

• 1 1/2 cups whole buttermilk, divided

• 2 cups (240 g) all-purpose flour

• 1 cup (156 g) medium-grind yellow cornmeal 

• 2 tsp. baking powder

• 2 cups heavy cream

• 1/4 cup (28 g) confectioners’ sugar

Preparations

1. Bring lemon zest and juice, cornstarch, 4 cups blueberries, 1/2 cup granulated sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium. Cook, stirring occasionally, until berries begin to burst and liquid is syrupy, about 10 minutes. Transfer to a medium heatproof bowl and stir in remaining 2 cups blueberries. Set aside to cool for 30 minutes. Refrigerate, uncovered, until cold, about 1 hour. 

2. While berry mixture cools, preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on short sides. 

3. Grate corn ear to remove kernels, using largest holes on a box grater set inside a large bowl; discard cob. Whisk eggs, oil, vanilla, 1 cup buttermilk, and remaining 1 1/2 cups granulated sugar in large bowl with corn pulp. Add flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt; whisk until combined. Transfer mixture to prepared pan. Use a rubber spatula to spread into an even layer. 

4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Remove cake from pan, using parchment paper as handles. Let cool completely on a wire rack, about 1 1/2 hours.  

5. When ready to assemble, beat cream and confectioners’ sugar with an electric mixer on medium speed until medium peaks form, 2 to 3 minutes. With mixer on medium speed, drizzle in remaining 1/2 cup buttermilk and beat until medium-stiff peaks form, about 30 seconds.

6. Cut cooled cake in half horizontally. Place bottom half, cut side up, on a platter. Spoon about 2 cups cooled berry mixture over bottom cake layer and top with about 2 cups whipped cream. Gently cover with top cake layer, cut side down. Spread remaining 2 cups whipped cream over cake, then spoon remaining 2 cups berry mixture over top. Slice and serve immediately. (Alternatively, top each individual slice with berry mixture.) 

 TIP

 Make-Ahead: Prepare the blueberry compote up to 4 days in advance; store it in an airtight container in the fridge. Prepare the cake up to 1 day in advance. Once cooled, wrap it tightly in plastic wrap (unsliced) and store at room temperature. The cake can also be frozen for up to 3 months. Thaw in the fridge overnight before slicing and assembling. Once the cake is assembled, it’s best to serve it immediately. If there are leftovers, cover and store them in the fridge for up to 1 day. It will look a little messy, but still taste good! 

 

 

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