Corncake with Blueberry Compote | James Beard Foundation
Paired with blueberry compote, this not-too-sweet cake makes a wonderful dessert for a summer evening.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup whole milk yogurt
- 4 tablespoons butter, softened
- 1 egg
- 1 tablespoon butter
- 1 cup blueberries, washed
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
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