Valtellina, the land of vines, best known for the production of some varieties of apples and buckwheat, is also known for some years now for the production of excellent blueberries. Today the cultivation of the Valtellina blueberry has reached a good level of production, and other varieties are being experimented to the point of deserving the nickname the Blue Valley.
Blueberries are, to all intents and purposes, counted among the traditional products and are used to make tarts and cakes, such as the simple and incredibly delicious one made with buckwheat flour and local blueberry jam or with a seasonal compote of fresh fruit and sugar. Here is our suggested variant with the addition of hazelnut flour that makes the dough softer and gives it a more delicate and refined taste.
The recipe
Ingredients
4 oz buckwheat flour, 5 oz flour, 5 oz hazelnut flour, 6 eggs, 11 oz sugar, 11 oz melted butter, 1 sachet of baking powder, 1 jar of blueberry jam
Method
Beat the eggs vigorously with the sugar, add the melted butter. Incorporate the flour and yeast gently with a wooden spoon. Pour into a buttered and floured cake tin and bake at 300° for 45 minutes. Remove from the oven when baked, cut into two discs, and distribute a generous layer of jam. Cover with the second disc and sprinkle with plenty of icing sugar. You can further enrich the cake by covering it with a light layer of whipped cream and fresh blueberries.