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Lemon Blueberry “Pan” Cake

Lemon Blueberry Pan-CakeIn the last blog post – I talked about where my inspiration for breakfast comes from and how I run with it.  The Lemon Blueberry “Pan” Cake has had a few remakes and my favorite version uses a blueberry compote rather than layering fresh blueberries.  And this weekend on Mother’s Day – I believe I’m going to layer that cake up with some fresh, house-made lime curd and possibly dress the plate with some pansies – because I can.

So – I bet you want to see the finished cake and some recipes, right?  Okay.  First – you should know that both of my daughters are gluten-free.  Neither of them are diagnosed celiac, but both have done elimination diets and they do not process gluten well.  So – when experimenting with this recipe – I’ve almost always made it with King Arthur Flour’s Measure for Measure.  Often, I don’t even tell guests they are eating something that’s gluten free.  A tiny bit evil?  Maybe.
Pancake

3C flourServing a slice

9T sugar 

6 3/4t baking powder

3/4t salt

7 1/2T butter

2 1/4C water

3 eggs

2t vanilla

  1. Preheat oven to 425*
  2. Sift flour, sugar, baking powder and salt together into medium bowl
  3. Melt butter in small bowl.  Add water, egg, and vanilla mix well
  4. Stir liquid mixture into dry ingredients until there are no dry spots left
  5. Pour batter into 2 prepared 9″ cake pans
  6. Bake at 425* for 20-25 minutes, until golden brown and a toothpick comes out clean

Cake PlateWhile your cake is baking, prepare your Berry Compote, this is going to be layered in the cake, drizzled over the top and served as ‘syrup’ at the table..

Berry Compote

3C fresh or frozen fruit

3T orange juice

1/4t nutmeg

Place fruit, juice and nutmeg in a small saucepan and bring to a medium boil

Once bubbling, reduce heat slightly and use a potato masher to muddle and mash the fruit

Cook over medium-low heat for 10-12 minutes, occasionally mashing and combining the fruit

Cake on the plateRemove from heat and transfer to a clean jar or container – I go straight to my syrup pitchers.

Once your pancake is cooked and your compote has simmered to the thickness you want – you’ll need to work a bit fast here.  Turn the pancakes out of the cake pans and then cut them in half horizontally.  On a pretty cake plate, layer as follows:  pancake round, lemon curd, then blueberry compote, repeat until you get to the top layer – just drizzle your blueberry compote on the top – doing your best to make it look pretty.

Slice and serve like a cake with additional lemon curd, fresh berries and more warm compote.  This cake is more pancake like it texture, density and flavor than a cake.  You can also layer fresh fruit in with the curd if you want.  Please let me know if you try this.  Enjoy!!

 

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