Corncake with Blueberry Compote

For the cake:
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. table salt
2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
1/2 cup sweet creamed corn
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature and lightly beaten
Make the cake:
Position a rack in the center of the oven and heat the oven to 350°F. Spray or butter a  9x2-inch round cake pan or springform pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
Sift the flour, baking powder, salt into a medium bowl.  Whisk in 1/2 cup of sifted cornmeal, set aside.

Strain cream corn through a fine sieve, pressing with a rubber spatula to extract the liquid part and discard remaining solids. If you prefer bits of corn in your cake, just mix 1/2 cup creamed corn with the 1/2 cup sour cream.

With a stand mixer or handheld, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)

On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.

Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Cover with aluminum foil and transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.

For the compote:

2 cups blueberries

1/2 cup sugar

2 Tbs water

1 Tbs lemon juice

1 Tsp lemon rind

Combine the ingredients in a saucepan and cook over medium heat until the blueberry skins have popped and the mixture is slightly thickened, about 5 minutes or longer.  Let cool and refrigerate until ready to serve. (Bring to room temperature before serving.)