Cherry Or Blueberry Struzzle
A delicious layered cake with cherry or blueberry filling, topped with a sweet glaze, perfect for family gatherings or dessert lovers seeking fruity flavors.
Ingredients
Instructions
- Mix together the margarine, sugar, eggs, vanilla, flour, baking powder, and salt until well combined.
- Pour the batter into a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread the canned cherry or blueberry pie filling evenly over the cooled cake.
- Mix the powdered sugar and vanilla with a small amount of water to make a glaze, then drizzle it over the top of the cake.
- Let the cake set for at least a day for better flavor.
- Serve and enjoy!
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you want to add some texture, fold in 1/2 cup of chopped nuts or chocolate chips before baking. Ensure the pie filling is well distributed to avoid sogginess. A pinch of cinnamon can enhance the overall flavor profile.
Serving Suggestions
This struzzle pairs beautifully with a scoop of vanilla ice cream or whipped cream for a delightful contrast. Serve with a side of fresh fruit for added freshness. For a cozy gathering, consider serving it alongside a cup of coffee or tea, enhancing the experience similar to that of enjoying Josie'S Buttermilk Pie.
Storage & Reheating
Store any leftover struzzle in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you prefer to enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Or Blueberry Struzzle contains roughly 2122 calories, with 24g protein, 258g carbohydrates, and 86g fat. It is an excellent source of calcium (56% of the Daily Value), iron (52% of the Daily Value), and protein (49% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2077mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries or blueberries instead of pie filling?
Yes, you can use fresh fruit, but you'll need to cook them down with sugar to create a syrup-like consistency before applying it to the cake. This will help mimic the flavors of pie filling and ensure the fruit doesn't dry out during baking.
How can I make this recipe gluten-free?
To make this struzzle gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, which helps mimic the texture of regular flour. Check that all other ingredients, especially the baking powder, are also gluten-free.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing the batter or not aerating the ingredients properly. To avoid this, mix just until combined, and ensure your baking powder is fresh. You can also try adding an extra egg white to lighten the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).