Today I made Blueberry Vodka Soup or Sorbet!
3/4C fresh blueberries, 2C fresh blueberries, 3/4C sugar, 2C plain or citrus vodka
Soak 2C blueberries in vodka 2 or more hours.
Push 3/4C blueberries through a seive. Use skins for another recipe. Mix blueberry puree and sugar.
Drain blueberries from vodka. Use vodka for another recipe.
Stir into puree mixture. Blend well.
For soup, chill 3 or more hours.
For sorbet, freeze overnight.
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Today I made Blubeberry Sour Cream Cake and Frosting!
3C fresh blueberries, 1C butter, 2 1/2C sugar, 4 eggs, 4C flour, 2t salt, 2t baking powder, 2t baking soda, 2C reduced-fat sour cream
Frosting: 6T blueberry puree, 6-7C powdered sugar, 6T reduced-fat sour cream
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream butter with sugar until blended.
Make a “well” in the center of the dry ingredients.
Pour in butter mixture.
Stir in sour cream.
Fold in blueberries.
Turn into two greased 9″ round cake pans.
Bake 1 hour or until knife inserted in center of cake emerges clean. Cool 20 minutes. Remove from pan.
Stir together frosting ingredients until spreadable.
Spread on cakes. Chill cakes until ready to serve. They might not be gorgeous, but they’re just frosting-holders, anyway.