On Sat, 23 Jul 2016 14:22:50 -0400, Gary > wrote:

> sf wrote:
> >
> > On Thu, 21 Jul 2016 10:16:02 -0400, Gary > wrote:
> >
> > > I have a pint and a half of blueberries to use up. I tried them with
> > > vanilla ice cream but that really wasn't as good as I thought. I might
> > > make some blueberry muffins in the next few day.
> >
> > Muffins are always fussy IMO - so I just never do it, but I get right
> > to a loaf or a cake. I would take this cake/torte recipe and use
> > blueberries, eliminate the cinnamon (unless you like it with
> > blueberries). Lemon zest would work for me.
> > http://cooking.nytimes.com/recipes/3...nal-plum-torte
>
> Hey thanks for this idea, sf. I almost forgot to respond. I looked at
> the recipe and also googled images for it. Noted that it's a very
> popular recipe. I see no reason why I couldn't substitute blueberries. I
> might not even use lemon zest...that doesn't sound right to me. Just
> cook blueberries in some sugar?
>
> Regardless of what I do, thank you for the nice sounding idea. Like I
> really need to be making dessert food right now.. ;-o

Put them on raw, no need to cook first. You don't even need to press
them in, because they'll sink on their own. I learned the hard way
with plums - I pressed them partway in and they sank too low to look
as pretty as the picture... didn't show at all on the top.

I was thinking the lemon zest could be combined with the sugar
sprinkle, replacing cinnamon (which I don't think will work with
blueberries). I wouldn't use very much sugar, just a light sprinkle.
Lemon and blueberries go together very well, I used to make a nice
lemon sauce to go over slices of blueberry quick bread/cake.

--

sf