It's blueberry season and I've been making as many things as I can using my local berries. This is a simple cake that tastes pretty much like a giant blueberry muffin. Here's the recipe:
Preheat oven to 350 degrees. Grease an 8x8-inch pan.I used an oval casserole.
flour, baking powder, sugar, and salt together in a large bowl. Beat butter in a separate bowl until creamy; stir into flour mixture,
alternating with milk. Beat flour-butter mixture until mixed, about 2
minutes. Add egg and beat until mixed, about 1 minute.
Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.Dust the top with vanilla sugar if you like.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
I made blueberry pancakes and forgot to take a pic of them when they were done.
I also made lots of blueberry jam. I add 1-1/2 cups of sugar to 12 cups of berries. Add the zest of 1 lemon and it's juice.
Cook over medium heat until the sugar melts.
Bring it to a boil and cook for about 3 minutes, stirring often. Then turn the heat to a simmer and cook until it begins to thicken, about 15-20 minutes.
Pour it into containers and refrigerate. I'm making biscuits today and a lot of this is going to friends.
I made a small tian a few days ago using potatoes. Though my family liked it, they requested one of my regular tians which I make without potatoes. So, I made a bunch of them for everyone.
Start by sauteing onions in a bit of olive oil with salt and pepper.
Cook them until they soften but don't let them get mushy. I added lots of fresh herbs from my garden....thyme, sage, basil, summer savory, rosemary and parsley. Tians are all about fresh...use the freshest ingredients you can find.
Add 8 minced garlic cloves.
I slice my tomatoes and place them on paper towels and let them sit to dry them out a bit. Otherwise, your tian can be too watery.
Slice eggplants and zucchini.
Then start layering. Brush your pan with olive oil and put down a layer of eggplant. Top this with some grated cheese. This is a good time to use up leftover cheese. I used gouda, swiss, parmesan, mozzarella, asiago and provolone.
Next, add a layer of zucchini.
Then add your onion/garlic mixture and spread it out.
Oh, I almost forgot...I added a cube of my homemade pesto to the onion mixture to add more flavor.
Add more cheese.
Keep layering until you run out of ingredients.
Top with more cheese.
I like to top these off with kalamata olives and this time I added some diced sun-dried tomatoes. I drizzled some of the sun-dried tomato oil over them.
Bake at 350 degrees for about 1-1/2 hours until the are bubbling and golden.
Let them sit for about 15 minutes before serving so they will slice easily.