Not a true Johnny Cake as I have written about in my articles or recipes, but a sweet, moist dessert cake that uses the earthy sweet taste of corn pureed and blended with what New England is known for, blueberries and the taste of apples. Wait until corn is ready to purchase roadside and scrape the kernels off three ears of corn if you want the corn flavor to shine through even more. You can use frozen blueberries as well here, just toss them with the powdered sugar while they are frozen. Nonstick cooking spray
1 cup frozen wholekernel corn, thawed
4 tablespoons butter or margarine, melted
1/2 cup apple juice
Juice and grated zest of one lemon
2 teaspoons vanilla
2 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
2 cups fresh or frozen blueberries
Preheat oven to350-degrees F. Spray a cake pan with nonstick cooking spray liberally and dust with flour, shaking off excess. In the bowl of a food processor or blender, pulse corn, butter, apple juice, lemon juice and zest, vanilla and eggs until as smooth as possible; transfer to a large bowl.
In a separate bowl, combine flour, granulated sugar and baking powder until well combined. Add to corn mixture, mixing well. Fold blueberries into the corn batter. Pour batter into prepared pan and bake for 40-45 minutes, or until the center springs back when touched. Cool, slice and serve with additional powdered sugar dusted on top if desired.
Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian.