“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb………”
Robert Frost, Blueberries
copyright 2013 Art of Living,PrimaMedia,Inc/Maria Liberati
Fresh blueberries and peaches and tomatoes..oh my!! When I go to New Jersey that is my mantra to repeat over and over… on the long drive down … It is expected that I must leave a few extra hours in advance of any appointment since stopping at all the local roadside farm stands is ‘de rigueur’..
Thanks to all friends and fans of The Basic Art of Italian Cooking by Maria Liberati tm for stopping by and attending my appearance at Bally’s Casino Gourmet Food and Wine Show this weekend..I had just as much fun there as I did on the drive to Atlantic City.. for all of those that stopped by to snap a photo with me, please send so we can post here!
In Italy we have ‘mirtilli’ but they are no match for the Jersey Blueberry..this recipe works for mirtilli or blueberries..hurry and make this before the blueberries go away till next year..fresh Jersey Bluberries are easy to find now..
2/3 cup Sugar
1/3 cup plus 1 Tablespoon Butter
2/3 cup Milk
1 + 1/2 cup flour
8 ounces of fresh mirtilli or fresh blueberries
*1 tsp baking powder
*grated peel of one fresh lemon
*grated peel of one fresh orange
*1 tsp pure vanilla extract
*powdered sugar to sprinkle on top
Beat eggs with sugar till frothy and well blended. Place butter in a double boiler and melt, then place in the milk a spoonful at a time while whisking with wire whisk. In a separate bowl, sift flour and making powder, than add into mixture a little at a time all the while stirring in with wire whisk. Add in peel of lemon and orange. Blend well and remove from double boiler. Let dough sit and cool for 1 hour.
Then wash and dry gently blueberries and add half of blueberries to the dough.
Butter an 8” cake pan and place in mixture. Preheat oven to 375 degrees and cook for 15 minutes. Remove cake from oven and place remaining blueberries on top, press blueberries gently into dough. Cook for another 30 minutes. Remove from oven, cool and sprinkle with powdered sugar. Serve cool.
Appearances Coming Up
Festa Italiana -Seattle, Washington, Sept 28th, 29th
Get more recipes in the award winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition