I am not a stranger to making mistakes or learning by failures. This has been something I’ve been especially used to from driving, to cooking, to relationships. So in true Cory fashion my recipe today is the result of a mistake. Late Saturday evening, this past weekend, I needed a good distraction so I decided to try a new recipe. I decided to make a lavender blueberry bread from fresh blueberries from my parents’ neighbors’ garden. After taking it out of the oven, I let it set on a cooling rack and decided relaxed on the sofa, giving it a few minutes to cool before storing it for the next day. And again, in true Cory fashion, I woke up at 8 am the next morning. Of course, by this time, the bread seemed a little bit dry from its 8 hours on the cooling rack. In an effort to not waste my still delicious looking loaf, I improvised. So, this is my take on a blueberry torte. One damn delicious mistake.
This torte is one layer of Blueberry bread, one layer of double cream and mascarpone cheese, and one layer of fresh blueberries. It was delicious at the family picnic Sunday and also at work Monday evening. Enjoy!
- 4 oz. Cream Cheese, softened
- 8 oz.(2 sticks) Butter, softened
- ½ Cup Sour Cream
- 1⅓ Cups Sugar
- 1 teaspoon Vanilla Extract
- 4 lg. Eggs
- 1 cup of the blueberries
- 4 drops Lavender Oil
- 2 Cups All Purpose Flour
- 4 tablespoons Cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Preheat the oven to 425° F. Grease a large, non-stick loaf pan. If it is not non-stick, grease and flour it.
- In a bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
- Place butter in the bowl of a stand mixer and beat until light and creamy.
- Add the cream cheese and beat until well combined.
- Add sour cream and beat in well.
- Add the sugar and beat until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Puree 1 cup of the blueberries and run through a fine mesh strainer. Add to wet batter.
- Beat in the vanilla and lavender.
- Add the dry ingredients and mix in until just combined.
- Scoop the batter into the prepared pan and bake in preheated oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees. Bake for another 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes and then remove and cool on a wire rack.
- 16 ounces Mascarpone
- 2 cup Powdered Sugar
- 4 cup Heavy Whipping Cream
- 3 tablespoon Fresh Lemon Juice
- 4-5 cups of fresh blueberries
Place the mascarpone and powdered sugar in a bowl and beat together until smooth and creamy. Add the heavy cream and beat with an electric mixer until the mixture is thick and creamy (this will take a few minutes.) Beat in the lemon juice until just combined.
Making the torte: Cut the cooled blueberry bread in half. Cut one half into cubes. Place into the bottom of a clean torte pan. Cover with half of the mascarpone mixture. Sprinkle 2 – 2 1/2 cups of blueberries. Repeat all steps one more time.
(Bread adapted from http://www.thekitchenmccabe.com)