I love going outside early in the morning and picking fresh blueberries to put atop cereal or yogurt. We are fortunate to live on a lot that has several high bush blueberry plants. And come July it is always a race between us and the birds for who gets them first. This blueberry torte recipe was easy to make and came out very moist.
Ingredients:
1/2 cup flour
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 eggs beaten
1/2 cup sugar
1 teaspoon almond extract
2 cups blueberries dusted with flour
1 cup chopped pecans
Sift dry ingredients into large bowl. Stir in eggs, sugar and extract. Gently fold in blueberries. Pour into a greased 8 x 8 pan and bake at 300 degrees F until cooked through, about 1 hour.
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