Nonstick cooking spray
1 cup frozen whole kernel corn, thawed
4 tablespoons butter or margarine, melted
1/2 cup apple juice
Juice and grated zest of one lemon
2 teaspoons vanilla
2 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
2 cups fresh or frozen blueberries
Preheat oven to 350-degrees F. Spray a cake pan with nonstick cooking spray liberally and dust with flour, shaking off excess. In the bowl of a food processor or blender, pulse corn, butter, apple juice, lemon juice and zest, vanilla and eggs until as smooth as possible; transfer to a large bowl. In a separate bowl, combine flour, granulated sugar and baking powder until well combined. Add to corn mixture, mixing well. Fold blueberries into the corn batter. Pour batter into prepared pan and bake for 40-45 minutes, or until the center springs back when touched. Cool, slice and serve with additional powdered sugar dusted on top if desired.
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