I love the idea of having cake for breakfast. The fact that you can eat something fairly healthy and call it, ” cake” is genius. Tea Cakes or Quick Breads as they are often called, are very similar to muffins, you just baked them in a loaf pan. What makes these breakfast cakes so fun to make is that you can add a variety of seasonal fruit and change up the flavors.
This recipe is made with cornmeal and almond flour for a light, gluten-free option. Even if gluten isn’t a problem for you, I think you will definitely love this recipe for Blueberry Cornmeal Breakfast Cake – it has a tender crumb with great texture. The fresh blueberries add a mild sweetness, without it tasting too sweet, which is nice in the morning with a cup of coffee or tea. This cake is great for dessert too served with a little 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 organic sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower 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 the eggs and oil and mix on high for 2 minutes.
3. Add the zest and continue to mix on medium speed for 1 minute.
4. Add the dry ingredients to the wet ingredients and blend on medium speed until combined, about 1 minute. Then, add the buttermilk and 2 tablespoons of melted butter to the batter and mix for 1 minute.
5. Next, toss the blueberries with 1 tablespoon of gluten-free flour and fold into the batter by hand using a rubber spatula.
6. Brush a 9 x 5 loaf pan with a little of the remaining melted butter and pour the batter into the prepared pan. Spread the batter evenly and smooth out on top.
7. Add the 1/4 cup gluten-free flour, oats and brown sugar to a bowl. Drizzle in the remaining melted butter and toss, until coarse crumbs.
8. Sprinkle the 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.
9. Remove the cake from the oven and let it cool on a rack for at least 1 hour. Using a butter knife, loosen the cake around the perimeter.
10. Lift the cake from the pan with a spatula or slightly tilt it out to remove, being careful not to lose too many crumbs off the top. If crumbs fall off, scoop them up and place them back on top. Cut the cake in 1 1/2 inch thick slices and serve with your favorite beverage. Enjoy!