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Sweet Corn Cake With Blueberry-Lavender Compote

78 faves
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
59%
CHOL
53%
SOD
19%

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Ingredients for 10 servings

1/2 cup sour cream, at room temperature

1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)

1 cup granulated sugar

1 cup fresh blueberries

1/4 tsp. table salt

3/4 cup granulated sugar

2 tsp. baking powder

4-1/2 oz. (1 cup) unbleached all-purpose flour

2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal

1 cup cooked fresh corn kernels (from about 1 large ear)

3 large eggs, at room temperature and lightly beaten

6 oz. (12 Tbs.) unsalted butter, softened; more for the pan

2 tsp. dried lavender

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