1/2 cup butter
1 cup blueberries, rinsed and drained
1 teaspoon distilled white vinegar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 quart milk
1 teaspoon vanilla extract
1 teaspoon blueberry extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Stir together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter, blueberries, vinegar, sugar, eggs, and vanilla until smooth. Beat in the flour mixture, then beat in the milk, 1 teaspoon at a time, mixing just until incorporated. Fold in the blueberry extracts and blueberry preserves. Drop by tablespoonfuls into the prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Wrap aluminum foil and refrigerate.
So is there (IMO) a difference in flavor? At Neighbors I test-run stir fry recipes with rice, meat, and fish ingredients. This is different. The expect the most seafood dish I have ever made and it came through. My rice was missing a goodunch of meat so this was really good. I had to tweak it somewhat. I used shallots in place of the tarragon and joined the cilantro leaf at the end. I basically followed the recipe as is but made my own little tweaks. You guys are awesome!! I certainly won't make it unless I change it forever. Space limited right?
I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.
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