Blueberry Lemon Ciambella

Blueberry Lemon Ciambella…since we purchased our Tuscan home over 18 months ago I couldn’t wait to cook in our kitchen.  Last week I was able to cook in it for the first time and it was so exciting.  The fun part was learning about different ingredients they use in Italy.  For example they use vanilla powder (Vanillina) instead of extract.  I researched it and it’s a one to one ratio (with extract) and the taste ws great.  Also it seems like they have different baking powders. The baking powder is called Lievito Instantaneo and there are different kinds sold.  After some searching in the baking aisle of our market, I saw one specifically for pizza and savory tarts and then found another for cakes that contained the vanillina powder. Then I managed to find it without  the vanilla and to my surprise it was sold in small packets.  It is not sold in tubs like in the US.  I loved learning all of this. Its apart of the fun of learning about life in another country and I love it. 

Ingredients below and full recipe on my website  Type “Blueberry Lemon Ciambella” in the search bar. 

(Serves 12)

5 Eggs

1 ¼ Cups Sugar

½ Cup Milk

⅓ Cup Olive Oil

1 tsp. Vanilla Extract

1 tbsp Baking Powder

½ tsp. Salt

2 Tbsp. Lemon Zest

3 tbsp. Whole Milk Greek Yogurt

2 ½ Cups Flour

1 ⅓ Cups Fresh Blueberries

Powdered Sugar for Dusting 

Preheat your oven to 350 degrees. Grease a bundt pan very well.  Make sure to grease the middle section as well. Separate the eggs.  Yolks in one bowl and whites in another.  Beat the whites with a hand mixer until they form stiff peaks.  Then beat the yolks, with sugar, for about two minutes.  Then add milk, olive oil, vanilla, baking powder, salt, yogurt and lemon zest.  Combine well and gradually add in the flour.  Once this is well incorporated, fold in the egg whites and blueberries.  Pour the batter into the bundt pan and bake for 40 to 45 minutes or until a knife inserted in the cake comes out clean.  Cool and dust with powdered sugar and serve.

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