I decided yesterday that I hadn’t experimented enough with this whole “Roasting” blueberries thing. I am addicted, and while I love fresh blueberries in everything, roasting them gives more depth and flavor to desserts. You could put these in Ice Cream, as a topping for cake (which I did), in a cake or loaf (which I did), honestly you could just eat them straight up but that might be too much goodness in one go.
So I made a cake/loaf yesterday and it came out wonderful. I threw some of the Blueberries into the mix and also topped the finished product with warmed Blueberries and I just couldn’t get enough.
Of course I then cut it up and packaged it to give away, because seriously who can afford to eat an entire cake? 🙂
I hope you guys enjoy this recipe and try it out with other fruits such as Raspberries, Blackberries even apricots…… (good idea)
1/2 Cup of Almond Milk
1 Cup Whole Wheat Flour
1/2 Cup Brown Rice Flour
1 Cup Sugar
1 Tsp Vanilla
1 Tsp Pure Lemon Extract
2 Tsp Fresh Lemon Juice
1 Tsp Baking Powder
3 Tbs Roasted Blueberries
(Sprinkle with both Sugar and Salt this time)
1/2 Stick of butter
Preheat Oven to 350
Mix Flours, sugar, baking powder together. Put aside; whisk softened butter, sugar, eggs, vanilla, lemon extract, lemon juice together until well stirred. Add wet to dry ingredients making sure to mix well, add blueberries, stir in slightly, add milk to smooth everything until mixed.
Pour into greased 9 Inch Cake pan or loaf pan.
Bake for 30-40 minutes until toothpick inserted in middle is clean.
Top with warmed blueberries or eat with Ice Cream… 🙂