
As I previously mentioned, my last trip to the library was quite successful. Over the years I have enjoyed Bake From Scratch magazines, and I always look for their books because I know that their recipes are foolproof and delicious.
This time was not an exception. Easy to transform into a gluten-free cake, this Blueberry Muffin Cake has become my son’s breakfast of choice, and with the combination of maple syrup and lemon zest, it gives a flavor that is both deep and bright and that perfectly enhances the fresh blueberries.
ENJOY!