Warm fruit sauces such as blueberry, peach and nectarine, taste great drizzled over cakes and ice cream.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes one 9-inch round cake
1 pound blueberries, fresh or frozen
1 teaspoon lemon juice
1/4 cup sugar
1 cup unbleached white flour
3/4 cup whole wheat flour
1/4 cup oat flour, substitute with same amount whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup sugar
1 cup plain yogurt, at room temperature
1/2 teaspoon vanilla
5 tablespoons unsalted butter, melted and cooled
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350°F. Grease a 9-inch round pan, or line it with parchment paper.
2. Heat the berries, lemon juice, and sugar in a saucepan over medium-low heat until berries burst and thicken slightly. Remove from the heat, place in a blender and puree. Set aside.
3. In a large bowl, sift together the flours, salt, and baking powder.
4. Cream the eggs with the sugar until light, about 2 minutes. Whisk in the yogurt until combined, then whisk in the vanilla and butter and combine well. Whisk the flour mixture into the wet ingredients to make a smooth batter.
5. Pour the batter into the prepared pan and bake for 30 minutes or until a tester comes out clean. Cool in the pan on a wire rack.
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