Shortcake usually involves split scones or biscuits filled with strawberries and whipped cream.
This blueberry shortcake recipe is fresh and entertaining. One sweet and delicate sheet cake will replace individual shortcakes.
Cornmeal and fresh corn in the batter indicate that this is no ordinary yellow cake, but a better one.
Cornmeal provides texture and crunch, while fresh corn balances sweet and salty flavors.
The cake is split, packed, and topped with jammy blueberry compote and buttermilk-spiked whipped cream.
This dish is spectacular and delicious for summer parties.
– 2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) – 2 tsp. cornstarch – 6 cups fresh blueberries (from 3 [11-oz.] containers), divided – 2 cups (396 g) granulated sugar, divided – 1/2 tsp. kosher salt, divided – Cooking spray – 1 ear fresh sweet corn, husk removed – 4 large egg – 1 cup neutral oil (such as canola) –
– 1 tsp. pure vanilla extract – 1 1/2 cups whole buttermilk, divided – 2 cups (240 g) all-purpose flour – 1 cup (156 g) medium-grind yellow cornmeal – 2 tsp. baking powder – 2 cups heavy cream – 1/4 cup (28 g) confectioners’ sugar
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