The blueberry compote is fresh and bright, the cornmeal cake is lightly sweet, and these candied cornflakes have the loveliest little crunch.
Cornmeal & Honey Cake with Blueberry Compote & Candied Cornflakes
A summery cake perfect for all those weekend cookouts!
Ingredients
Blueberry Compote
- 2 c fresh or frozen blueberries
- 1/4 c granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 pinch of salt
Cornmeal & Honey Cake
- 1 c fine yellow cornmeal
- 1 1/4 c all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 c unsalted butter, softened (room temp)
- 3/4 c granulated sugar
- 1/4 c neutral oil (like canola or vegetable or grapeseed oil)
- 1/3 c honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 c buttermilk or whole milk
- 1 lemon, zested
Blueberry Buttercream Icing
- 1/2 c unsalted butter, softened (room temp)
- 1 c powdered sugar
- 2 tbsp juice from the blueberry compote
Optional Candied Cornflakes
- 2 c unsweetened cornflakes
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1 pinch of salt
Instructions
Blueberry Compote
- In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, zest, and salt.
- Simmer 8–10 minutes, stirring occasionally, until berries burst and the mixture thickens slightly.
- Stir in vanilla at the end.
- Let cool completely. It will thicken more as it cools.
Cornmeal & Honey Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment rounds.
- In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or large bowl, beat butter, oil, sugar, and honey until light and fluffy (3–4 mins).
- Beat in eggs one at a time, then stir in vanilla and lemon zest if using.
- On low speed, add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with the dry. Don’t overmix.
- Divide batter evenly between pans. Bake 25–30 minutes, or until a tester comes out clean and the tops are golden. Cool in pans 10 minutes, then turn out onto racks to cool completely.
Blueberry Buttercream Icing
- Combine all ingredients in a stand mixer fitted with the whisk attachment.
- Whip until uniform and smooth, adding heavy cream or water to make the icing softer, if needed.
Optional Candied Cornflakes
- Preheat oven to 300°F (150°C).
- In a large bowl, toss cornflakes with melted butter, sugars, salt, and optional flavorings until evenly coated.
- Spread on a parchment-lined baking sheet in a single layer; bake for 15-20 minutes, tossing halfway through, until golden crisp and caramelized.
- Let cool completely – they'll firm up as they cool.
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