Corn and Blueberry Cake

What you'll need For the Corn Cake:

• 2 cups (400g) granulated sugar
• 1 cup (230g) unsalted butter, room temperature
• 3 large eggs
• 1/2 cup (120g) sour cream
• 1/2 cup (120ml) whole milk
• ⅔ cup (120g) vegetable oil
• 1 1/2 cups (190g) cake flour
• 1/2 cup (60g) corn flour (fine or medium grind)
• 1 tablespoon (15g) baking powder 
• 1/2 teaspoon (2g) kosher salt

What you'll need for the Crumb Topping:

• 2 tbsp (30g) corn flour (or fine cornmeal)
• 1/2 cup (65g) all-purpose flour
• 2 tbsp (10g) cornstarch
• ⅔ cup (60g) milk powder
• 2 tablespoons (25g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

What you'll need for the Sour Cream Frosting:

• 1 cup (225g) unsalted butter, softened
• 3 1/2 cups (400g) powdered sugar
• 1 cup (200g) sour cream
• 1 tsp (5g) lemon juice
• A pinch of salt

What you'll need for the toppings: 

• 1 Cup (285g) Wild Blueberry & Gin Preserves 
• 1 Cup (200g) Fresh Blueberries

How to make the Corn Cake:

1. Preheat to 350°F (175°C). Grease a 2 9x13-inch baking dish or 2 quarter sheet pans and line with parchment paper.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a stand mixer, beat the softened butter and sugar on medium-high until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition.
5. In a small bowl, whisk together sour cream, milk, and vegetable oil. Gradually add to the butter mixture, alternating with the dry ingredients, starting and ending with dry.
6. Pour the batter into the prepared pans and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely in the pan.

How to make the Crumb Topping:

1. In a bowl, combine the corn flour, all-purpose flour, sugar, and salt. Add the melted butter and stir until the mixture forms clumps.

2. Spread the crumbs on a parchment-lined baking sheet and bake at 300°F (150°C) for 10-12 minutes, stirring occasionally, until golden brown and crisp. Let cool completely.

How to make the Sour Cream Frosting:

1. In a mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
2. Slowly add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Increase speed as the sugar incorporates.
3. Gradually add the sour cream and continue mixing until well combined.
4. Add lemon juice and a pinch of salt, then whip until the frosting is fluffy and smooth. Adjust the consistency by adding more powdered sugar if needed.

How to Assemble the Cake: 

1. Place one layer on a serving platter. Drizzle with 3-4 tablespoons of 2% milk.
2. Spread half of the sour cream frosting over the cake layer, spread the Wild Blueberry & Gin Preserves on top, sprinkle half of the crumb topping and fresh blueberries over top.
3. Repeat the layers with remaining cake, sour cream frosting, blueberries, and crumbs, pressing down gently to secure.
4. Refrigerate for at least 2 hours before serving to allow the layers to set.