Updated: Mar 17
Strawberry and blueberry cake! What a refreshing and delightful dolce (sweet)! I enjoy berries as dessert, snack and even in salads. There is no right or wrong in the kitchen when it comes to food preparation and if you wish to add colors and flavors to your salad with a mix of fresh, ripe strawberries, blueberries, red onion/scallions, please do so and enjoy your exquisite creation of greens. As far as dressing, I prefer lemon and olive oil but mixing a bit of mustard and honey (with lemon and oil), it's also delectable to the palate.
And for dessert (or even at breakfast or for an afternoon delight), enjoy a slice of this strawberry, blueberry cake with a sprinkle of powdered sugar! Serve it with espresso, cappuccino, Prosecco, or with a spritz this summer. Why not?
Here is how to make it: First turn the oven on and set the temperature at 350.
Beat 2 large brown eggs (or 3 medium) with a bit of honey. Fold 8-10 oz of plain yogurt into the egg batter and slowly incorporate 1 and 1/4 cup of flour, una bustina di lievito per dolce alla vanillina found at Italian stores (a dose--1 tsp--of baking powder vanilla flavor), 1/2 cup of coconut oil (or olive oil) and a tbsp of vanilla extract until the batter gets smooth and fluffy. Then fold the blueberries and the sliced strawberries into the batter; pour it into a 9-inches baking dish and bake for 35 minutes. Let it cool.
When ready, garnish la torta di fragole e mirtilli with fresh sliced strawberries and a sprinkle of powdered sugar.
Serve any time and enjoy!
Don't forget to accompany this delightful dolce with freshly-brewed espresso, frothy cappuccino or a glass of bubbly Prosecco. 🥂