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Sweet Corn Cake With Blueberry-Lavender Compote

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Sweet Corn Cake With Blueberry-Lavender Compote

Ingredients

  • 6 oz. (12 tbs.) unsalted butter, softened; more for the pan
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. table salt
  • 2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
  • 1 cup cooked fresh corn kernels (from about 1 large ear)
  • 1/2 cup sour cream, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature and lightly beaten
  • 1 cup granulated sugar
  • 2 tsp. dried lavender
  • 1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
  • 1 cup fresh blueberries
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Published 2014-09-09 13:14:00 (2 years ago).

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