Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing​

This delicious, moist and flavourful cake is packed with sweetness from the creamed corn, to the addition of tart blueberry conserve to the hit of lip smacking lime icing. 

I know what you are thinking – creamed sweetcorn in a cake? But if you think about it cornbread is good and that is really just a cake made from corn! Trust me it works. I had a can of creamed sweetcorn in the cupboard and it had been there for a while. I wondered what could I come up with using this, apart from soup or succotash - whatever that is. Then I thought that a bit like the addition of pumpkin in my pumpkin and pecan loaf cake recipe, the vegetable would add a depth of flavour and a tempting moistness. There is nothing worse than a dry cake is there?! 

So I decided to use that, some blueberry conserve which was hidden away at the back of the fridge, and limes – a big bag of which we keep for using in gin. One wouldn’t go amiss! I made the batter, stirring up the ingredients by hand in a bowl, the good old fashioned way. I transferred it to the prepared loaf tin and added dollops of blueberry conserve to the batter, mixing it through with a knife to give it a nice swirl effect. 

I popped it in the pre-heated oven and when it was ready I let the cake cool in its tin for a few minutes before turning it out onto a wire cooling rack. Then with some icing sugar and the juice of one whole lime, I made a simple icing which could be drizzled over the top of the cake. I let is set and fully cool whilst we went to the cinema and then we came back and had dinner, followed by a slice of the cake, with a dollop of thick cream on the side. I didn’t tell Disneyboi what the secret ingredient was as he would likely have baulked at the thought – so after he had enjoyed his wedge, I told him and he was surprised. 

He’s not a huge fan of sweetcorn, but does love cornbread. So the cake's flavour doesn’t taste like a can of Green Giant don’t worry. But lies somewhere between cornbread and a blueberry muffin. That doesn’t sound too bad does it?! Here’s how I made it… 

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Creamed Sweetcorn and Blueberry Loaf Cakeby S Vettese October-31-2020Moist Cake made with creamed sweetcorn and blueberry conserve swirlsIngredients

• 200 grams granulated sugar
• 100 grams vegetable oil
• 3 medium eggs
• 200 grams of creamed sweetcorn
• 1 teaspoon vanilla extract
• 250 grams self raising flour
• 1/2 teaspoon bicarbonate of soda
• 6-8 heaped tablespoons blueberry conserve
• Juice of one lime
• Icing Sugar

Instructions1. Preheat oven to 180C (160 fan) and grease and flour a two pound loaf tin. 2. In a bowl, add the sugar and oil, mixing together until smooth and the sugar is absorbed. 3. Add the eggs, sweetcorn and vanilla and stir to incorporate. 4. Add the flour and bicarb and stir this through until a smooth batter is achieved. 5. Transfer to the loaf tin and dollop the blueberry conserve onto the top of the batter. 6. With a knife or end of a spoon swirl the conserve through the batter. 7. Pop in the oven for 45 to 60 minutes or until a skewer comes out clean from the centre of the cake. 8. Allow to cool for 5 minutes before removing from the loaf tin and placing on a wire rack. 9. Make the icing by mixing the lime juice with enough icing sugar to achieve a drizzling consistency 10. Drizzle the icing over the cake and allow to set slightly before slicing. 11. Best served warm with a bit of cream on the side
DetailsPrep time: 20 mins Cook time: 45 - 60 mins Total time: 1 hr 20 mins Yield: 1 loaf cake

Creamed sweetcorn can be found in most large supermarkets in the tinned veg aisle.