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Recipe Pie with blueberries and brown sugar

  • Flour - 1 1/2 cups
  • Baking powder - 2 teaspoons
  • Cinnamon - 1/2 teaspoonfuls
  • Salt - 1/8 teaspoons (plus a pinch)
  • Large eggs - 2 pieces
  • Stick of unsalted butter, room temperature - 1 Piece
  • Light brown sugar - 1 cup
  • Milk - 1/2 cup
  • Blueberries - 450 Grams
  • Powdered sugar for sprinkling - To taste

1. Preheat the oven with a stand in the center to 190 degrees. Lubricate the cake pan and place on a baking tray. Stir in a bowl of flour, baking powder, cinnamon and 1/8 teaspoon of salt. Mixer in a large bowl to whip the egg whites with a pinch of salt into the foam. With another large bowl, whip butter and sugar at medium speed until creamy consistency. Add egg yolks and whisk for 2 more minutes. Reduce the speed of the mixer and add half the dry ingredients, then all the milk, and then the remaining dry ingredients, whisk after each addition. 2. Put a quarter of the whipped proteins in the dough and mix with a large rubber spatula. Gradually add the remaining protein. Put the dough into the prepared form. Bake the cake in the oven for 35-40 minutes until golden brown, until a thin knife inserted into the center of the cake will leave the pie clean. Put the form on the rack and allow the cake to cool in the form for about 30 minutes. 3. Then take the cake out of the mold, sprinkle with sugar powder, cut into squares measuring 5 cm and serve warm. Store the cake at room temperature for 3 days. Also you can wrap the cake tightly and freeze it for up to 2 months.

Servings: 15

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