Who knew crunchy, fresh corn on the cob could turn into these light, custardy buckle cakes? Although sweet-tasting thanks to the corn, these decadent, rich little cakes are low in added sugar, making them... perfect to satisfy the craving for sweets. Eat them for breakfast, as a snack, or as a light dessert, served warm with a dollop of plain Greek yogurt. Take time to bake some of these virtually guilt-free little treats.
Preheat the oven to 375 degrees. Take a 12-cup muffin pan and line with paper muffin cups. Set aside.
Put the corn kernels into a blender, and blend at high speed until creamy. Pour into a large mixing bowl. Rinse the blender out with the 2 tablespoons water and pour into the bowl. Stir to mix.
Sift the almond flour, sugar, and salt into the corn mixture. Beat with an electric mixer until blended into a batter. Beat in the coconut oil, then beat in the egg yolks one at a time. Set the batter aside while you prepare the egg whites.
In a separate mixing bowl, add the cream of tartar and egg whites. Beat until the whites form soft peaks. Take 1 tablespoonful and stir into the corn batter to break it up, then gently fold the remaining egg whites into the batter with a spatula. (It's fine if the batter is a little streaky.)
Fill the muffin cups about ⅔ 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 pan for 10 minutes, then transfer to a rack to cool completely.
When corn is out of season, make these with 1½ cups of frozen corn kernels.
For a sweeter cake, sprinkle ¼ – ½ teaspoon raw sugar over the each cake just before baking.
To melt coconut oil, place jar in a bowl of hot water until melted.
To make this into a regular buckle cake, use an 8-inch fixed bottom or low-sided cake tin, and line the bottom with parchment paper. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.