Blueberry Cake

Ingredients For Blueberry cake Recipe
For subbase;
100g butter or margarine
1 egg
half cup sugar (75 g)
1 teaspoon of baking powder
2 cups more flour (200 gr))
For the Dec cream;
2 bags of vanilla pudding
500ml milk
600g labne cheese
For the above;
1 cup+ 4-5 tbsp blueberries (or any fruit you wish)
More than 1 finger blueberry juice from 1 glass of water, 250 ml (or the juice of the fruit you use or normal water)
1 tbsp lightly packed Starch( wheat or corn starch doesn’t matter)

Blueberry Cake Recipe Ingredients

Two poset puddings are cooked first with 500ml milk.
It is coated with stretch film so that it does not get any air (so that it does not attach to the Shell) and is left to cool.
Then the dough ingredients are kneaded and spread by raising the edges 2 fingers thick in a clamped mold with baking paper.
It can be pierced in a few places with a fork.
The cold custard is first lightly whisked with the mixer. The labnels are also added and whisked until they are all missed.
The desired 4-5 spoonfuls of fruit are also added and mixed and poured over the spreading dough.
Bake in oven heated to 180 degrees for 40-45 minutes until slightly browned.
While the cooked pastry cools, juice or water is taken into a small saucepan.
Add the starch on it, stir and cook until eye to eye.
Add the desired 1 cup of fruit and mix and cook and spread neatly over the slightly cooling cake. The cake is ready to serve after 3-4 hours. Bon Appetit 🙂

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