Doughnut with Tantifrutti Blueberries

Soft, fragrant, and with a delicately fruity taste, this blueberry cake is perfect for any time of day.

by Simona Milani

Difficulty

Medium

Duration

55 min

Servings

6-8

Ingredients

  • 220 g | self-rising flour
  • 125 ml | organic blueberry juice Tantifrutti Rigoni di Asiago
  • 1 | plain sweetened yogurt
  • 1 pinch | fine salt
  • 1/2 scant teaspoon | Bourbon vanilla powder
  • 150 g | sugar
  • 1 | egg
  • 50 ml | sunflower seed oil
  • a handful | fresh blueberries
  • a knob | butter for greasing the baking pan

Preparation

First, thoroughly grease the mold and preheat the oven to 180°C.

Combine the egg, beating it well with the sugar, then add the oil, yogurt, and blueberry juice; then add the flour, sifted with salt and vanilla.

Mix well with a silicone spatula, and finally add the blueberries, thoroughly washed and dried.

Pour into the baking pan and bake for about forty minutes with the fan function (always rely on the skewer test, please!).

Once ready, remove from the oven, let cool, and invert the mold; if desired, dust with icing sugar and serve accompanied by fior di latte ice cream, yogurt, or fresh cream as desired.

 

Make this recipe with

Tantifrutti Wild Blueberry 500ml

€4,49

An organic drink made from hand-picked wild blueberries, cold-pressed and sweetened only with concentrated organic apple juice to preserve a natural and intense taste.

Weight

Recipe by

Simona Milani

I'm Simona, Simo to my friends: simple, open, sensitive and emotional – that's how I define myself! I'm 58 years old, of Lombard origin, but I love Liguria. For 18 years now, I've had a creative space, this website, www.pensieriepasticci.it, which I cultivate and follow with love; it's a sort of virtual diary where I share my "thoughts" and experiment with my "creations". I'm a simple yet imaginative and creative person, and my cooking reflects this side of me, in its simplicity and practicality. I love traditional cuisine, including that of my origins; I adore cooking for those I love, always making recipes that are feasible and replicable by anyone, recipes from a mother who cooks.

Go to the website of Simona Milani Go to the website of Simona Milani

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