copyright 2016 Art of Living, PrimaMedia,Inc/Maria Liberati
What a way to spend a warm (almost) summer, sunny day..reading Blueberries by Robert Frost (one of my favorite poems) and baking a blueberry cake with fresh blueberries (of course)..
Blueberry Torta
2/3 cup Sugar
1/3 cup plus 1 Tablespoon Butter
2 eggs
2/3 cup Milk
1 + 1/2 cup flour
8 ounces of 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 baking powder, 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.
Wash and dry 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, when cool sprinkle with powdered sugar and serve.
For more recipes…Get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
Robert Frost's Blueberries | My Blueberry Torta Recipe
