This cornmeal cake with syrupy blueberries and tangy buttermilk whipped cream will be this summers It dessert.
This blueberry shortcake recipe changes things up in a fun and fresh way.
Instead of making individual shortcakes, you’ll make one sweet and tender sheet cake.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
Then the cake gets split and stuffed and topped with a jammy blueberry compote and a buttermilk-spiked whipped cream.
It’s an impressive and delicious dessert for any summery get-together.
Switch up the shape by baking the batter in two 8-inch round pans.
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
There will be no need to halve the cakes; simply stack one on top of the other.
This recipe was developed by Nicole Hopper.
Ingredients
2tsp.lemon zest plus 3 Tbsp.
fresh juice (from 2 lemons)
2tsp.cornstarch
6cupsfresh blueberries (from 3 [11-oz.]
Cook, stirring occasionally, until berries begin to burst and liquid is syrupy, about 10 minutes.
Transfer to a medium heatproof bowl and stir in remaining 2 cups blueberries.
Set aside to cool for 30 minutes.
Refrigerate, uncovered, until cold, about 1 hour.
While berry mixture cools, preheat oven to 350F.
Lightly coat a 13-by-9-inch baking pan with cooking spray.
Line bottom and sides with parchment paper, leaving a 2-inch overhang on short sides.
Add flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt; whisk until combined.
Transfer mixture to prepared pan.
Use a rubber spatula to spread into an even layer.
Bake until a wooden pick inserted in center comes out clean, about 30 minutes.
Remove cake from pan, using parchment paper as handles.
Let cool completely on a wire rack, about 1 1/2 hours.
Cut cooled cake in half horizontally.
Place bottom half, cut side up, on a platter.
Spoon about 2 cups cooled berry mixture over bottom cake layer and top with about 2 cups whipped cream.
Gently cover with top cake layer, cut side down.
Spread remaining 2 cups whipped cream over cake, then spoon remaining 2 cups berry mixture over top.
Slice and serve immediately.
(Alternatively, top each individual slice with berry mixture.)
Prepare the cake up to 1 day in advance.
Once cooled, wrap it tightly in plastic wrap (unsliced) and store at room temperature.
The cake can also be frozen for up to 3 months.
Thaw in the fridge overnight before slicing and assembling.
Once the cake is assembled, its best to serve it immediately.
If there are leftovers, cover and store them in the fridge for up to 1 day.
It will look a little messy, but still taste good!
