Dessert & Baked Goods » Blueberry-Lemon Semolina Cake
New England Soup Factory heart and soul Marjorie Druker knows soups. But she also knows her way around sweet creations. This colorful blueberry and lemon cake is a perfect example. Marjorie shows how fine semolina flour is not only for pasta. She uses it to add a breakfast-like quality to the consistency of the batter, making this cake an ideal choice for a special Easter or Mother's Day brunch, as well as a gorgeous dessert anytime.
Posted Tuesday, July 24, 2012, at 6:31 pm by Lynne:Love this recipe. Have made it a few times. The blueberry and lemon together are perfection. One time I left out the baking soda & powder, spread the batter in a sprayed sheet pan, baked it, then cut little individual bite-size cakes out with a cookie cutter. A crowd pleaser!
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