Recipes: Blueberry Tea Cake and Avocado Tomatillo Salsa
These two recipes have been requested by readers.
Chantrell Lewis asked for help finding a lost recipe for a blueberry snack cake with a crumbly topping. Thanks to two kind readers, we've got just what she was seeking. The recipe makes a nice-sized cake for those of us who don't want a lot of servings.
"This is a lovely little cake that is very simple to make" wrote Kristen. "It has been in our family's recipe box at least since the '70s, and we've enjoyed it numerous times."
Mary Dukanauskas sent a recipe that uses half the ingredients in Kristen's cake and is baked in a loaf pan at 350 degrees for 40 to 45 minutes.
Blueberry Tea Cake
Makes 8 servings
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
1. Grease and flour an 8- or 9-inch round cake pan. Heat oven to 375 degrees.
2. Whisk flour with baking powder and salt to combine. In another bowl, beat butter and sugar until light and fluffy; beat in egg and milk until smooth. Mix in dry ingredients just until combined; fold in blueberries. Spread batter in prepared pan.
3. To make topping: Whisk the sugar, flour and cinnamon to combine. Cut in the butter until coarse crumbs form. Sprinkle mixture on batter.
4. Bake cake 40 to 45 minutes, until it tests done.
Per serving: 442 calories (38 percent from fat), 18.7 g fat (11.4 g saturated, 4.9 g monounsaturated), 69 mg cholesterol, 5.3 g protein, 64.7 g carbohydrates, 1.9 g fiber, 375 mg sodium.
Q. I hope you can help me with a recipe for a salsa I think is called fanin (it was pronounced fahneen), which I had often while in Mexico on vacation. It was made with avocado and tomatillos but no tomatoes, which made me happy since I hate tomatoes. — Harry, Miami
A. I am unfamiliar with the term but very familiar with the salsa, which I make often and serve as a dip, salad dressing or sauce for grilled chicken or fish. (In a pinch I've used a jar of tomatillo salsa and simply added avocado, but it is not as delicious.)
Avocado Tomatillo Salsa
Makes about 2 1/2 cups, 8 servings
2 large tomatillos (about 8 ounces total)
1/2 cup lightly packed cilantro leaves
1/4 cup chopped red onion
1 or 2 jalapeño or serrano chilies, seeded
2 garlic cloves, chopped
1/2 teaspoon salt
2 large, ripe avocados, peeled, pitted and cubed
Juice of 1 lime
1. Peel the tomatillos and rinse until no longer sticky. Chop coarsely and place in food processor along with the cilantro, onion, chilies, garlic, salt and 1 avocado. Pulse until combined but still chunky. Stir in remaining avocado cubes and lime juice. Serve immediately. Per serving: 99 calories (64 percent from fat), 7.7 g fat (1.5 g saturated, 4.2 g monounsaturated), 0 cholesterol, 1.9 g protein, 8 g carbohydrates, 4.6 g fiber, 147 mg sodium.
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.
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