Sweet Cakes with Wild Blueberry Apricot Sauce
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 package of yeast or 1 cube
- 1/3 cup butter, melted
- 1 egg
- confectioners sugar for sprinkling, about 3 tablespoon
- 1 cup canned apricots in syrup
- 2 cups frozen Wild Blueberries
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1/3 cup sugar
Heat milk to lukewarm temperature. Put 1 cup of flour in bowl with 1 teaspoon of sugar and yeast. Pour milk over flour and mix until blended, cover bowl with towel and let rise in a warm place for 15 minutes. Add rest of flour, sugar, melted butter and egg and stir with dough hooks or wooden spoon until the dough is blended together and smooth. Cover and let rise again for 30 minutes. Flour hands and shape dough into 6-8 balls. Put in greased 9×11 roasting pan leaving a little space between balls. Bake in 350°F oven for 30-35 minutes. Cool and sprinkle with confectioners sugar.
Sauce: Pour juice off apricots into saucepan. Add Wild Blueberries and sugar. Bring to a boil. Stir cornstarch into a little cold water to make a slurry. Stir into blueberry apricot mixture. Bring to a boil and simmer a few minutes. While sauce is cooking, cut up apricots in 1/2 to 1 inch pieces, add to blueberry mixture. Remove from heat and add vanilla.
Serve cakes and blueberry sauce with a dollop of whipped cream or ice cream. Makes 6 generous portions. Preparation Time: Approximately 1 hour plus waiting time
373 calories, 14g fat, 54g carbohydrates, 7g protein
Wild Blue is Good for You!