I feel like I have a lot on my plate lately. All very good things, things that I can’t wait to share with you, but nonetheless I feel some days like things are a little out of control. You get in a groove and you get used to it, and when something new comes along it takes a while to get the groove back, you know? To state it plainly, I don’t like change.
There, I said it. Even good change. I get all worked up to the point that I can’t get anything done. And so I haven’t had as much time to do as much recreational baking, baking just for the pure fun of it, as of late and I’ve been missing it terribly.
On Saturday I finally had time get in the kitchen and spend some good quality time alone with my mixer, some good ingredients, and my reliable oven. I pulled out a recipe that’s been on my to-do list for a long time, one I found in a magazine in the “Readers’ Favorite Restaurant Recipes” where readers ask for the recipes from their favorite restaurants. It’s a small section and I usually skim through it quickly to get to the star recipes, the ones with mouth-watering full page photos. But this one stopped me short.
It’s Mother’s Day today and unfortunately my Mom lives far away, but if she were here this is what I would serve her for breakfast. It’s light, flavorful, and delicious in a more subtle way, not in a loud or overly sweet way. The cornmeal gives the cake a heartier texture and the fresh tangy blueberries compliment it nicely.
To state it plainly, I loved it.
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