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1
Position a rack in the center of the oven and heat the oven to 350F Butter the sides and bottom of a 9x2-inch round cake pan.
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2
Fit a circle of parchment in the bottom of the pan and butter that as well.
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3
Sift the flour, baking powder, and salt into a medium bowl.
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4
Whisk in the cornmeal; set aside.
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5
Puree the corn kernels in a food processor until smooth.
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6
Strain the puree through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any puree off the bottom of the sieve into the liquid and then discard the remaining solids.
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7
Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid).
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8
Stir in the sour cream.
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9
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes.
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10
Stop and scrape the sides of the bowl.
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11
On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides.
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12
(The mixture will be loose and curdled-looking.
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13
).
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14
On low speed, add one-third of the flour mixture and mix until just blended.
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15
Add one-third of the sour cream-corn mixture and mix until just blended.
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16
Alternate adding the remaining flour and sour cream mixtures in two additions each.
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17
Do not overmix.
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18
Scrape the batter into the cake pan and spread it evenly with a spatula.
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19
Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes.
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20
Transfer to a rack to cool for 10 to 15 minutes.
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21
Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan.
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22
Remove the parchment, turn the cake right side up onto the rack, and let cool completely.
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23
Make the compote:.
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24
Combine the sugar and 2/3 cup water in a small saucepan.
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25
Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely.
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26
Remove from the heat.
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27
Add the lavender and stir to combine.
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28
Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.
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29
When ready to serve the cake, stir the corn and blueberries into the syrup.
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30
Cut the cake into wedges, and top each serving with about 3 Tbs.
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31
of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.
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32
15.
