Prep Time: 55 minutes | Total Time: 2 hours 55 minutes

This delightful take on shortcake transforms the traditional dessert into a stunning sheet cake layered with jammy blueberry compote and buttermilk whipped cream. The addition of cornmeal and fresh sweet corn gives the cake a unique texture and flavor, blending sweet and savory notes. Perfect for summer gatherings, this recipe creates an impressive centerpiece dessert that’s as beautiful as it is delicious.

Ingredients:

For the Blueberry Compote:

• 2 tsp. lemon zest + 3 tbsp. lemon juice (from 2 lemons)
• 2 tsp. cornstarch
• 6 cups fresh blueberries (divided)
• 1/2 cup granulated sugar
• 1/4 tsp. kosher salt

For the Cake:

• Cooking spray
• 1 ear fresh sweet corn, husk removed
• 4 large eggs
• 1 cup neutral oil (e.g., canola)
• 1 tsp. vanilla extract
• 1 1/2 cups buttermilk (divided)
• 1 1/2 cups granulated sugar
• 2 cups all-purpose flour
• 1 cup medium-grind yellow cornmeal
• 2 tsp. baking powder
• 1/4 tsp. kosher salt

For the Whipped Cream:

• 2 cups heavy cream
• 1/4 cup confectioners’ sugar

Directions:

Step 1: Make the Blueberry Compote

1. Combine 4 cups blueberries, lemon zest, juice, cornstarch, 1/2 cup sugar, and salt in a saucepan.
2. Simmer over medium heat for 10 minutes until the berries burst and thicken.
3. Stir in the remaining 2 cups blueberries. Cool for 30 minutes, then refrigerate for 1 hour.

Step 2: Bake the Cake

1. Preheat oven to 350°F. Spray a 13x9-inch pan with cooking spray, then line with parchment paper.
2. Grate the corn into a bowl. Whisk together eggs, oil, vanilla, 1 cup buttermilk, and sugar. Stir in grated corn.
3. Add flour, cornmeal, baking powder, and salt. Mix until smooth.
4. Pour batter into the pan and spread evenly. Bake for 30 minutes, or until a toothpick comes out clean.
5. Cool completely on a wire rack (about 1 1/2 hours).

Step 3: Make the Whipped Cream

1. Beat heavy cream and confectioners’ sugar with a mixer until medium peaks form (2–3 minutes).
2. Slowly add the remaining 1/2 cup buttermilk and beat until stiff peaks form (30 seconds).

Step 4: Assemble the Cake

1. Slice the cooled cake in half horizontally.
2. Place the bottom layer on a platter. Spread 2 cups of blueberry compote and 2 cups whipped cream on top.
3. Add the top layer, then spread the remaining whipped cream over it. Top with the rest of the blueberry compote.
4. Slice and serve immediately.

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