Sweet Corn, Rosemary and Blueberry Bundt
1 10-cup Bundt Cake
For the corn:
1 ½ cups fresh (or frozen) corn kernels
1 Tbsp unsalted butter, lightly browned
1 Tbsp fresh rosemary, finely chopped
For the cake:
3 sticks (12 ounces) unsalted butter, room temperature
1 ¾ cup granulated sugar
Grated zest of two lemons and one lime (save the fruit for the glaze)
2 Tbsp fresh rosemary, finely chopped
1 tsp vanilla paste
6 large eggs, room temperature
2 2/3 cup all-purpose flour
5 tsp baking powder
½ tsp fine sea salt
1/3 cup buttermilk, room temperature
1 cup fresh (or frozen) blueberries
Glaze:
Juice of the lemons and lime
1 Tbsp unsalted butter
Dash of fine sea salt
2 cups confectioner’s sugar
1) Preheat your oven to 350 degrees.
2) Brown the butter in a large sauté pan and add the corn just to cook for 2-3 minutes. Remove from the heat and stir in the freshly chopped rosemary. Set aside to cool to room temperature.
3) Spray a lovely bundt pan with cooking spray with flour and set aside.
4) In a standing mixer, beat the sugar together with the lemon and lime zest and additional rosemary until the oils are fully distributed and the sugar looks a bit wet.
5) Add in the butter and vanilla paste and mix until very light and fluffy.
6) In a medium bowl, whisk together the flour, baking powder and sea salt. Since there is a good amount of baking powder, you will want it evenly distributed. Set aside.
7) Add the eggs, one at a time, to the creamed butter/sugar mixture and beat well after each addition. Add the dry mix and beat until no dry streaks remain. Remove the bowl from the mixer and fold in the buttermilk, the corn and then the blueberries.
8) Spoon the batter into the prepared bundt pan and bake on a center rack for 45-50 minutes, checking for doneness with a wooden skewer (if it comes out clean, the cake is done).
9) Once your cake has come out of the oven, let it cool in the pan for 10-12 minutes before inverting..
10) While the cake cools, make your glaze. In a small pan, bring the juice, butter and salt to a simmer. While still hot, pour over the confectioner’s sugar and whisk until smooth. Pour over the top of the cooled cake.
