Recipe · Corn & Blueberry
Blueberry Corn Donut Loaf
A browned-butter corn loaf built around cornmeal and sweet corn puree, swirled with a bright cardamom-ginger blueberry jam and finished with a honey-corn syrup soak and a generous blueberry glaze.
Chef's Notes
- I know this recipe has more steps then usual but they and it are worth it.
- Corn flavor, layered in: browned butter, cornmeal, and a sweet corn puree — no single element carries it alone.
- Double-duty jam: one batch of blueberry jam does two jobs — strain it first, then the chunky solids swirl into the batter while the liquid builds the glaze.
- Layer the moisture: corn syrup goes on first while the cake is still warm so it absorbs fully, then the blueberry glaze — powdered sugar loosened with the jam's strained juice, about pancake-batter consistency — goes over the top once that's soaked in.
- I brought it home for my husband and my dog ate it.
Ingredients
Blueberry Corn Donut Loaf
- 63 g butter, browned and cooled to room temperature
- 63 g grapeseed oil
- 140 g granulated sugar
- 50 g light brown sugar
- 3 eggs, room temperature
- 45 g sour cream, room temperature
- 40 g sweet corn puree
- 95 g all-purpose flour
- 40 g fine cornmeal
- ¾ tsp baking powder
- ½ tsp salt
Honey-Corn Syrup
- 100 g water
- 60 g granulated sugar
- 40 g honey
- 1 corn cob, broken into pieces (optional, for steeping)
Blueberry Jam (for swirl + glaze)
- 500 g blueberries
- 1 lemon, zested and juiced
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- 100 g sugar
Blueberry Glaze
- 226 g powdered sugar
- 4 tbsp reserved blueberry jam liquid, plus more as needed
Method
- Make the blueberry jam: combine the blueberries, lemon zest, lemon juice, ginger, cardamom, and sugar in a saucepan. Cook over medium heat, stirring and mashing occasionally, until thickened and jammy, about 15-20 minutes. Cool completely. Strain the whole batch through a fine mesh sieve, separating the chunky solids from the liquid. Reserve about 3 tablespoons of the chunky solids for the swirl and reserve the liquid for the glaze.
- Melt the butter in a light-colored saucepan over medium heat, swirling, until it foams, browns, and smells nutty. Pour into a bowl, scraping in the browned bits, and cool to room temperature.
- Blend fresh or thawed frozen corn kernels until smooth, then strain to remove skins. Measure out the corn puree.
- Preheat oven to 325°F. Butter and flour (or line) an 8.5 x 4.5 in loaf pan.
- Whisk the cooled browned butter, grapeseed oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking to incorporate. Whisk in the sour cream and corn puree.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add the dry mixture to the wet in two additions, folding gently just until no streaks of flour remain.
- Pour the batter into the prepared pan. Dollop the reserved chunky blueberry jam solids over the top and swirl gently into the batter with a knife or skewer.
- Bake until a tester comes out clean and the top springs back, about 45-55 minutes.
- While the cake bakes, combine the water, sugar, honey, and corn cob pieces in a small saucepan. Warm, stirring until the sugar dissolves, then simmer gently for 5 minutes. Discard the cob.
- While the cake is still warm in the pan, brush generously with the warm corn syrup — repeat 2-3 times over 15 minutes so it absorbs fully.
- Make the blueberry glaze: sift the powdered sugar to remove clumps. Add 4 tablespoons of the reserved blueberry jam liquid and whisk to combine, adding more as needed until it reaches the consistency of pancake batter.
- Once the corn syrup has soaked in, cool the cake completely in the pan, then turn it out onto a wire rack.
- Pour the blueberry glaze generously over the top of the unmolded cake.
Don't feel like baking?
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