Serves 12-16
Cake
- 3 ears of corn, kernels removed and cobs reserved
- ⅓ cup full fat buttermilk
- ⅓ cup milk
- 3 cups flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 2⅔ cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
Break the cobs into several pieces. Add the corn and cobs to a large pot with buttermilk and milk. Bring to a simmer, cover and remove from heat. Allow to infuse for one to two hours.
Preheat the oven to 325 F. Butter and flour a bundt pan, bundtlette pans or two 8 in. round cake pans.
Remove the cobs and puree the rest in a blender. Measure one cup of the corn milk mixture and set it aside. Strain the remainder through a fine sieve. Save ½ cup of this mixture to use for the glaze on the finished cake. Discard the rest.
Whisk together the dry ingredients and set aside.
Using a stand mixer fitted with a paddle attachment, beat the butter and the sugar until fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides with a rubber spatula. Stir in the vanilla.
Add the dry ingredients alternately with the reserved corn-milk puree mixture beginning and ending with the flour mixture.
Spoon the batter into the bundt pan and bake for 1½ hours* or until a skewer inserted into the thickest part of the cake comes out clean. Cool 10 minutes in pan and remove to finish cooling on a rack.
*this will change if you change the type of pan you use. Bundtlette pans, about 30 minutes, cake pans about 35
Glaze
- ½ cup of the strained reserved corn-milk
- ¾-1 cup of powdered sugar
- ½ teaspoon vanilla extract
- Pinch salt
Whisk ¾ C powdered sugar with the milk mixture, vanilla and salt until smooth. Add more powdered sugar as needed to create a thick yet pourable icing.
Pour over cooled cake.
Blueberry Sauce
- 3 cups blueberries (fresh or frozen)
- 1 teaspoon honey
- 1 tablespoon water
- Pinch salt
Place all in a small saucepan and simmer until the berries burst and the juice slightly thickens. Adjust for sweetness with honey.
Whipped Cream
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Whip cream to stiff peaks, add the vanilla and salt. Serve with the blueberry sauce on the cake.
