Blackberry Corn Cake

A true delight for a summer holiday celebration or get-together. This cake is light, fruity with a tad of welcomed sweet grittiness from the corn. A layered beauty fit to impress.

RECIPE

Ingredients:

• 2 teaspoons lemon zest plus 3 tablespoons fresh juice (from 2 lemons) 

• 2 teaspoons cornstarch

• 6 cups fresh blackberries

• 2 cups sugar, divided

• 1/2 teaspoon kosher salt, divided

• Cooking spray

• 1 ear fresh sweet corn, husk removed

• 4 large eggs

• 1 cup neutral oil (such as canola) 

• 1 teaspoon pure vanilla extract 

• 1 1/2 cups whole buttermilk, divided

• 2 cups flour

• 1 cup medium-grind yellow cornmeal 

• 2 teaspoons baking powder

• 2 cups heavy cream

• 1/4 cup confectioners’ sugar

Instructions:

• 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. 

• MAKE THE BERRY MIXTURE: 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 blackberries. Set aside to cool for 30 minutes. Refrigerate, uncovered, until cold, about 1 hour. 

• MAKE THE BATTER: While berry mixture cools, 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 and spread into an even layer. 

• MAKE THE TOPPING: 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.

• ASSEMBLY: 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, serve and enjoy!