Blue Corn Cake with Blueberry Compote and Lemon Scented Whip Cream

Ingredients:

  • ¾ cup corn meal
  • ¾ cup all purpose flour
  • 1/2 cup sugar or honey
  • 1/4 tsp. sea salt
  • 1 1/2 tsp. baking powder
  • 1 egg beaten
  • ¾ cup whole milk yogurt
  • 1 tbsp. lemon juice

Procedure:

1. Preheat oven to 350.
2. Lightly butter a 9×9 baking pan.
3. Mix dry ingredients (corn meal, flour, granulated cane juice, sea salt, and baking powder) in a large bowl.
4. Mix wet ingredients (egg, yogurt, lemon juice) and combine with dry ingredients.
5. Bake 20-25 minutes.
6. Let cool.
7. Top with Blueberry Compote.

 

Blueberry Compote

Ingredients:

  • 2 tbsp. butter
  • 1 cup blueberries, washed
  • ¼ cup maple sugar

Procedure:

1. Saute blueberries in butter 1-2 minutes.
2. Add maple sugar, vanilla and cook on medium heat until liquid reduces or about 7-10 minutes.

Lemon Scented Whipped Cream

Ingredients:

  • ½ cup heavy whipping cream
  • 1 tsp. vanilla extract
  • Zest of 1 lemon

In a large bowl, whisk whipping cream and vanilla until peaks form. Fold in lemon zest.