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Blueberry Cake

From Italian Cooking and Living, February/March 2004

  • 1 cup cake flour, plus extra
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted, plus extra
  • 3/4 cup whole milk
  • 2 cups fresh or frozen blueberries (defrosted and drained if frozen), plus extra
  • confectioners' sugar for dusting

Preheat oven 350. In a bowl, combine the flour, granulated sugar, baking powder, butter and milk, and mix well. Pour into a buttered and floured 10-inch springform pan, and top with the blueberries. Bake for 30 minutes. Remove from the oven, and let cool. Top with extra blueberries, dust with confectioners' sugar, and serve. Serves 8

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana