Blueberry cream cake
By VicentaLakin
Blueberry Streusel Muffins. Unlike the normal marfin, it smells so strong, the upper part is so sweet, it tastes like a pineapple bag! It's full of superb blueberries. It's not too sweet. Because fresh blueberries and milk are healthier snacks
Recipe Recommendations
- low-gluten flour 390 grams
- white granulated sugar 200 grams
- unsalted butter 28 grams
- blueberry 270 grams
- eggs of 2
- milk 240ML
- baking powder 10 grams
- salt 1 scoop
- vanilla extract 1 teaspoon
- milk fragrance
- roast
- half an hour
- simple
Steps for Blueberry cream cake
1
Twenty-eight grams of salt-free butter to melt
2
Get ready, eggs warm, fresh blueberries dry the water
3
Eggs scattered
4
Add vanilla and milk
5
Smuggle for use
6
Low-banded flour, powdered powder, fine sugar, all salt sifted
7
Refrigerated butter cut small pieces
8
Add the powder and wipe it with your hands until it's gone
9
It's just a crumb
10
Take out 150 grams of mixed flour, spare, on the cake
11
Add Blueberry
12
Put the mixed egg milk liquid in the flour and mix it to the powder
13
Get ready for the grill. I used 24 small and 8 big
14
Put melted butter in the back-up flour before it goes down
15
Smash to butter completely absorbed by flour
16
Put it on top of the cake. Press it
17
Just eight cents full of pasta
18
Put it in the preheat oven, mid-level, 180 degrees, 20 minutes
19
If you don't have a cup of paper, you'll have to put a layer of oil on the grill
20
Blueberries. Fresh cake tastes the best. It's a little warm, soft and sweet