Blueberry Breakfast Cake

 
    Ingredoents:
8 pieces
  • 1 cup flour
  • 3 / 4 cup whole-wheat flour (or white flour)
  • 1 / 4 cup cornmeal / polenta (cornmeal)
  • 1 / 4 cup sugar
  • 2 teaspoons baking powder
  • 1 / 2 teaspoon baking soda
  • 1 / 2 tsp salt
  • 4 tbsp of cold butter (or 2 tbsp oil + 2 tablespoons vegetable shortening), cut into cubes
  • 1 cup + 2 tablespoons of yogurt / buttermilk
  • 1 egg
  • 1 tsp vanilla essence
  • 1 / 4 teaspoon almond essence
  • 1 cup blueberries / blackberries or blackcurrants or raspberries (may be frozen, defrosted do not), or 3 / 4 cup dried fruit
  • major sugar for sprinkling
Directions:

Preheat oven to 200 ° C.
Oil the round shape the size of 23 cm.
In a large bowl, whisk to mix dry ingredients (flour to salt from). Add the cold butter pieces and chop into fine crumbs with a knife the size of a pea (or rub butter and flour with your fingers). Add berries and mix gently (dried fruits to add to liquid ingredients.)
Mix liquid ingredients in a bowl, add to the flour and mix gently with a spatula until no dry lumps (dough becomes quite soft, so the berries do not wrinkle, and if the dough is too dry - add a bit of yogurt).
Put the dough in the shape, smooth surface with a spatula, spread yogurt and sprinkle with sugar.
Bake for 25-30 minutes until golden brown. Readiness check torch.
Get out of shape and cool on wire rack.
Serve warm.
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