Sweet Honey Corn Cake with Blueberry Compote

Sweet Honey Corn Cake with Blueberry Compote on plate with blueberries around it.

Sweet Honey Corn Cake with Blueberry Compote


  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ½ cup plain yogurt
  • ⅓ cup honey
  • 2 eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup corn kernels
  • Powdered sugar (for topping)

Blueberry Compote:

  • 6 ounces fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice


  1. Preheat oven to 325 degrees. Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside.
  2. In a large bowl, whisk together the granulated sugar, butter, yogurt, honey and eggs. Add the flour, cornmeal, baking powder, baking soda and salt. Stir to combine. Stir in the corn.
  3. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until the middle of the cake is set and a toothpick inserted into the center comes out clean. Let cool in the pan for about 15 minutes, then run a knife along the sides to loosen the cake. Flip cake out onto a cooling rack and let cool completely.
  4. While cake cools, combine all blueberry compote ingredients in a small saucepan. Cook over medium heat for about 10 to 15 minutes, or until the blueberries pop and break down and the mixture forms a jam-like consistency. Set aside to cool.
  5. Once cake is cool, dust with powdered sugar and top with cooled blueberry compote. Slice and serve immediately.

Recipe courtesy of Farm Flavor.