Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn

Preparation

1. Pre-heat the oven to 375F. Take a 12 x 1/4 inch cup muffin tin and line with paper muffin cups. Set aside.
2. Take the corn kernels and put into the vase of a blender. Blend at high speed until creamy. Tip into a large mixing bowl. Rinse the blender vase out with the 2 tablespoons water and tip into the corn in the bowl. Stir to mix.
3. Sift the almond flour, sugar and salt into the corn. Beat with an electric hand held mixer until blended into a batter. Add the coconut oil and beat in. Beat in the egg yolks one at a time. Set aside while you prepare the egg whites.
4. Add the pinch of cream of tartar to the egg whites. Beat until the whites form soft peaks. Take 1 tablespoonful and stir into the corn batter to break it up, then add the remaining beaten egg whites and gently fold into the batter with a spatula. If it’s a little streaky that’s OK.
5. Fill the muffin cups about 2/3 full. The mixture should be enough to fill all 12. Take the blueberries and gently push 6-8 into each cake. Bake for 20-25 minutes or until well risen and golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a rack to completely cool.

Ann's Tips and Tricks

If you like a sweeter cake, sprinkle 1/4 – 1/2 teaspoon raw brown granulated sugar over the each cake just before baking.

To melt coconut oil, stand jar in a bowl of hot water until melted.

Out of season, you can make these with 1 1/2 cups of frozen corn kernels.

To make this into a regular buckle cake, use an 8 inch fixed bottom flan case  or low sided cake tin, bottom lined with parchment paper. Bake 30-35 minutes or until a toothpick comes out clean.