Lemon-blueberry corn cake
Cakes
This recipe is a love letter to my daughters-in-law Paige and Julie. Both love to bake, and their other mother-in-law (Can one even imagine the challenges of dealing with TWO sets of in-laws?) cannot eat gluten. Do they complain? No, they rise to he challenge and treat all of us with generosity, graciousness and love. <br /> <br />I wanted to create a recipe that a baker with a well-stocked pantry could make with what is on hand, albeit gluten-free. The flavors in this cake are of the season—blueberries are plentiful now, and lemon and blueberry are a natural combination. The cake can be dressed up for dessert with a little whipped cream and more berries, but it’s perfect for breakfast, or for when some relative calls to say they’re stopping by in the afternoon to see the kids. <br /> <br />Peaches (with vanilla and nutmeg) would be lovely later in the summer, and it could just as easily be warmed up with some cinnamon, ginger, allspice and clove, and maybe a tablespoon or so of molasses, and then you have a fall cake. <br /> <br />This is one of those cakes that is best just after you make it—the crust is crispy, the inside soft. The next day, the cake is soft and moist—still good, but a different experience. <br /> <br />So, Paige and Julie, this cake is for you—it’s easy and quick, you have everything in your pantry, and you can bake a cake that everyone in the family will be able to eat. <br />
Share:
0
17
0
Comments