Serves 12-16
Cake
Break the cobs into several pieces. Add the corn and cobs to a large pot with buttermilk and milk. Bring to a simmer, cover and remove from heat. Allow to infuse for one to two hours.
Preheat the oven to 325 F. Butter and flour a bundt pan, bundtlette pans or two 8 in. round cake pans.
Remove the cobs and puree the rest in a blender. Measure one cup of the corn milk mixture and set it aside. Strain the remainder through a fine sieve. Save ½ cup of this mixture to use for the glaze on the finished cake. Discard the rest.
Whisk together the dry ingredients and set aside.
Using a stand mixer fitted with a paddle attachment, beat the butter and the sugar until fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides with a rubber spatula. Stir in the vanilla.
Add the dry ingredients alternately with the reserved corn-milk puree mixture beginning and ending with the flour mixture.
Spoon the batter into the bundt pan and bake for 1½ hours* or until a skewer inserted into the thickest part of the cake comes out clean. Cool 10 minutes in pan and remove to finish cooling on a rack.
*this will change if you change the type of pan you use. Bundtlette pans, about 30 minutes, cake pans about 35
Glaze
Whisk ¾ C powdered sugar with the milk mixture, vanilla and salt until smooth. Add more powdered sugar as needed to create a thick yet pourable icing.
Pour over cooled cake.
Blueberry Sauce
Place all in a small saucepan and simmer until the berries burst and the juice slightly thickens. Adjust for sweetness with honey.
Whipped Cream
Whip cream to stiff peaks, add the vanilla and salt. Serve with the blueberry sauce on the cake.
