Recipe by Sofia Cadahia (@sipandscone) for Wyman's
Ingredients:
For the Wild Blueberry Jam:
- 1.5 cups frozen Wyman's Wild Blueberries
- 1/2 cup white sugar
- 1/2 tbsp fresh lemon juice
- pinch of salt
- 1 tbsp arrowroot or corn starch
For the Quesada:
- 3 eggs
- 1/2 cup white sugar
- 1/2 cup plain low-fat yogurt
- 1/2 cup heavy whipping cream
- 1 cup whole milk
- 1/2 cup full fat ricotta cheese
- 1 tsp cinnamon
- Zest of 1 lemon
- Pinch of salt
- 3/4 cup all-purpose flour
Directions:
For the Quesada:
- Preheat oven to 350 degrees F. Butter a glass baking dish and place a large sheet of parchment paper on top. Butter the parchment paper. Set aside.
- In a large bowl whisk the eggs until frothy.
- To the same bowl add in the sugar, yogurt, cream, milk, and ricotta cheese whisking until smooth.
- Next add the cinnamon, zest of 1 lemon, and pinch of salt.
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Add in all of the flour and whisk until combined! the batter should be very loose.
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Pour the batter into the prepared pan.
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Bake at 350 for 50 min or until a toothpick inserted into the center comes out clean.
- In the meantime, make the blueberry jam (instructions below)
- Cool in the fridge for 1-2 hours before topping with blueberry jam or a dash of cinnamon!
For the Wild Blueberry Jam:
- Heat a saucepan on medium heat and add the frozen blueberries. Once they start to thaw and cook down (1-2 min), add in the sugar, lemon juice, and a pinch of salt. Stir together with a wooden spoon.
- Bring to a soft boil and stir in the arrowroot starch until combined. Let cook for 10 min on low heat, stirring occasionally.
- Allow to cool, then place the jam in a sealed glass container and store in the fridge.