Yellow blueberry cake


For a few weeks I've been polling friends asking them to suggest a book to read.
I'm “desperate” Searching for summer reading and I ask those with whom I believe I have an affinity to recommend new or old readings, at their discretion. I have collected several titles but they are still not enough for me, I want to make sure I don't run out of money because, fortunately, if during the summer my appetite diminishes, the desire to spend time with a book in my hands increases and so does the time to dedicate to this relaxing activity.
I live by the sea and during the week I happen to have a few hours available and can cycle to the beach. I'm usually alone, partly by choice and partly because it's difficult to arrange rest times with other friends. Because of this I always have a book with me, a faithful companion during these days dedicated to perfect idleness. And then there will be the much desired and planned holidays to spend by the sea, lying on the bed together with my faithful friend, Mr. Kindle 😉

In all of this, however, I don't stop preparing desserts for breakfast or snacks and, as can be understood from the latest recipes that I photographed and transcribed, desserts can only be fruit-based. And, if my father's vegetable garden usually comes to the rescue, this time I resorted to frozen foods. I was thus able to use the frozen blueberries purchased online on the bofrost* website, which arrived perfectly preserved right at home thanks to the direct home delivery. I won't deny that, with summer temperatures, I always have difficulty buying frozen products, because I travel and go shopping by bicycle and it's really difficult (if not impossible) to respect the cold chain when it's thirty degrees outside. I had the choice of more than four hundred products and I was on the safe side: fruit, ice cream and focaccia!

I found it in an old issue of She at the Table the recipe for this cake made with corn flour and blueberries, simple as I like it, with all the flavor of fruit. Little sugar, little fat and lots of flavor. Not to mention the color: this indigo with yellow is a love thing?!

Yellow blueberry cake

60 g of butter
250ml buttermilk*
1 egg
190 g of corn flour (the one for instant polenta)
150 g of 00 flour
10 g of baking powder
a pinch of salt
100 g of whole cane sugar
250g Bofrost frozen blueberries*

Melt the butter over a low heat, then set it aside and let it cool. Once cold, add the buttermilk and egg, mixing with a whisk.
Mix the flours with the yeast, sugar and salt. Add the mixture to the liquid mixture together with half the blueberries. Mix quickly and pour the dough into an 18 x 22 cm rectangular baking pan, previously lined with baking paper.
Once the dough has been leveled on the pan, place the rest of the blueberries on top and bake at 180°C for 40-45 minutes, adjusting with the toothpick test.
Remove from the oven and let cool completely before slicing the cake.

*to make buttermilk at home, take 125 g of low-fat yogurt, 125 g of partially skimmed milk and a spoonful of lemon juice. Mix and let rest for 20 minutes at room temperature. Use immediately or place in the refrigerator for 24/48 hours maximum.


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