Last night's winter storm crept in overnight, waking me in the pitch black dark of 4 AM with its silence, its ten-inch thick blanket of fresh fallen snow. Magic like that can wake you up out of a sound sleep. After padding around to the windows to see if flakes were still drifting down and downy, sticking to the bird-feeders in impossibly high heaps, I couldn't get back to sleep, so I preheated the oven and baked us a tea cake for breakfast.
It's a simple muffin style cake studded on the top with blueberries. I know. I know. Blueberries? In January. Well. Yeah.
Because January. Because snowstorm. And honestly, who doesn't crave blueberries all year round? Why should they be relegated only to summer recipes?
That's why The Goddess invented frozen blueberries. For snow days. And recipes like this one.
Stay cozy wherever you are, and stay safe.
Bake a cake.
Add a little sweetness to your weekend.
Snow Day Cake with Blueberries
This subtly sweet tea cake has no xanthan gum. I'm no longer using xanthan in my recipes- and I haven't noticed a difference. I do not miss it. Maybe it's the cassava starch/flour I'm using now. The flours are the choices I had in the pantry. No magical reason for them. It is sheer pragmatism. I baked with what I had.
2/3 cup GF oat flour (I grind my GF oats in a coffee grinder)
2/3 cup corn flour (I grind my cornmeal into a finer flour in my coffee grinder)
2/3 cup cassava starch/flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon pie spice (or cinnamon/allspice/ginger/nutmeg combo)
3/4 cup brown sugar
2 organic free range eggs or egg substitute
1/2 cup coconut oil
1/2 cup vanilla yogurt or sour cream
1/4 cup milk or non-dairy milk
2 teaspoons bourbon vanilla
1 cup frozen blueberries, thawed, patted dry
Preheat the oven to 350 degrees F. Line an 8x8 inch cake pan with a piece of parchment paper longer on two sides (for gripping). Smear a dab of coconut oil on the flat parchment.
In a mixing bowl whisk together the three flours/starches. Add in the baking powder, baking soda, salt and pie spice.
Make a well in the center of the flour mixture and add the brown sugar, eggs, coconut oil, yogurt, milk, and vanilla. Beat these ingredients with a wooden spoon and incorporate them into the dry mix; stirring and then beating by hand for a minute or two until a batter forms. If the batter is too thick, add more milk a tablespoon at a time, and beat until smooth and scoopable. It should be slightly thicker than cupcake batter, but not too stiff. A happy medium, I'd say.
Scoop the batter into the cake pan and smooth out the top. Stud the top with blueberries, lightly pressing down on them a tiny bit.
Bake in the center of a preheated oven for 35 minutes, until the cake is firm and golden around the edges. Test with a toothpick- it should emerge dry.
Cool the cake in the pan on a wire rack for five minutes or so, till it is cool enough to handle. grip two edges of the parchment to lift the cake out of the pan and place on a cutting board. Let it rest for five minutes. Use a sharp knife to cut it into squares- we got 12. I ate mine slightly warm, but my husband likes his out of the freezer, cold.
Wrap, bag and freeze servings for easy grab-and-go treats.
I am planning on halving and grilling tomorrow's piece in a little coconut oil or Earth Balance for breakfast. How bad would that be?
Recipe Source: glutenfreegoddessrecipes.com
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