I love the idea of having cake for breakfast, but don’t most people? The fact that you can eat something fairly healthy and call it, “a meal” is just genius in my book. Tea cakes or quick breads, as they are often called, are very similar to muffins except you baked them in a loaf pan, and what makes them so appealing is that you can add a variety of seasonal fruit and change up the flavors. Springtime is almost here, and soon most areas of the country will see fresh berries appearing at their local markets.
I decided to make this cake recipe with a combination of cornmeal and almond flour to give it a light, gluten-free flair. Even if gluten isn’t a problem for you, I think you will definitely enjoy this cake because it’s tender crumb has great texture and it’s crunchy top makes it even better. The fresh blueberries add a mild sweetness, which is nice in the morning with a cup of coffee or mug of tea and it’s great for served for dessert with a dollop of ice cream or whipped cream.
1 cup cornmeal
1 cup almond flour, or blanched almonds ground
1/2 cup gluten-free flour + 1 tablespoon + 1/4 cup
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
zest of 1/2 lemon
1 cup buttermilk
5 tablespoons butter, melted – divided
1/2 pint fresh blueberries
1/4 cup oats, gluten-free
1/4 cup brown sugar
(Makes 1 Loaf)
1. Preheat your oven to 375 degrees. In a bowl, whisk together cornmeal, almond flour, 1/2 cup gluten-free flour, baking powder, baking soda and salt.
2. In a stand mixer, add eggs and oil, then mix on high for 2 minutes. Add lemon zest and continue to mix on medium speed for 1 minute.
3. Add dry ingredients to wet ingredients and blend on medium speed until combined, about 1 minute. Add buttermilk and 2 tablespoons of melted butter to batter and mix for 1 minute. Toss blueberries with 1 tablespoon of gluten-free flour and fold into batter by hand using a rubber spatula.
4. Brush a 9 x 5 loaf pan with a little of remaining melted butter and pour batter into prepared pan. Spread batter evenly and smooth out on top. Add 1/4 cup gluten-free flour, oats and brown sugar to a bowl. Drizzle in remaining melted butter and toss, until coarse crumbs. Sprinkle topping over the top of the cake and place it in the oven to bake for 55-65 minutes, or until a tooth inserted comes out clean.
5. Remove cake from oven and let it cool on a rack for at least 1 hour. Using a butter knife, loosen cake around edges. Lift cake from pan with a spatula, being careful not to lose too many crumbs off top. Cut cake in 1 1/2 inch thick slices and serve with your favorite beverage. Enjoy!