Lemon Cake with Blueberry Topping
This makes a very attractive cake, perfect for serving to company.
With Linda’s permission we’ve posted the recipe below. To order your own
copies of her books — “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free
Food Allergy Cookbook,” “What Else is to Eat? The Dairy-, Egg- and
Nut-Free Food Allergy Cookbook,” and “How To Manage Your Child’s
Life-Threatening Food Allergies: Practical Tips For Everyday Life” —
visit her website:www. foodallergybooks— here
Cake preparation time: 12 minutes
Cooking time: 20 minutes
Topping time: 12 minutes
1-1/2 cups all-purpose flour
2/3 cup pure cane sugar
1/2 cup water
1/3 cup canola or vegetable oil
1 tablespoon grated lemon peel
1 teaspoon baking soda
1/2 cup freshly squeezed lemon juice (about 3 lemons)
3 teaspoons baking powder
1-3/4 cups rinsed and drained frozen blueberries (measured after the berries are rinsed)
1/4 cup pure cane sugar
2 tablespoons corn starch
1 tablespoon water
Preheat oven to 375 degrees F. Using dairy-free vegetable shortening, grease and then flour a 9-inch round cake pan.
Place flour, 2/3 cup sugar, 1/2 cup water, oil, lemon peel, and baking soda in a large mixing bowl. Place lemon juice and baking powder in a small measuring cup; mix well. Add lemon juice mixture to rest of cake ingredients in the mixing bowl; mix well. Pour batter evenly into prepared pan. Bake for about 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes.
While cake cools, prepare blueberry topping. Place blueberries and remaining 1/4 cup sugar in a 1-1/2- or 2-quart saucepan. Bring to a boil over medium-high heat, stirring frequently. Place corn starch and water in a small bowl or measuring cup; mix well and then add to boiling blueberry mixture. Cook, stirring constantly, for about 30 seconds, until mixture thickens. Remove from heat. Remove cake from pan and place on a serving platter. Carefully spoon blueberry mixture evenly over top of cake. Cool 20 minutes before serving.
Makes 6 to 8 servings.