Blueberry cakes have become my favorites this fruit season, I really like their taste after heat processing, blueberries seem to accentuate their aroma, taste and color.
The tart recipe is quite classic, the only special thing is the mixture of eggs and sour cream that is poured over the blueberries. It turns after baking into a fine cream, perfectly suited to blueberries.
Of course you can do it with frozen blueberries or other seasonal fruits.
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In the first stage we make the dough, I make it on the robot, but it works the same way with my hands.
So, in the robot bowl I put flour, cold butter, egg yolk, 1 teaspoon of sour cream, salt, 40g of sugar.
I mixed until all the ingredients were combined.
I gathered the formed dough in a ball, wrapped in food foil and put it in the fridge for 30-60 minutes.
During this time we prepare the cream composition with eggs:
- In a bowl mix sour cream, 2 eggs, 4 tablespoons sugar, starch and vanilla essence.
We spread the dough in a round sheet and arrange it in a tart or pandispan shape with the edges that come out.
Leave the edges about 2 cm high, on the border.
Put the washed and drained blueberries well over the dough, sprinkle 1-2 tablespoons of sugar over them. If you have them frozen, put them directly from the freezer, they do not thaw before.
Pour the cream and egg mixture over the blueberries.
Press the edges lightly with your fingers to be at about the same level as the filling, but still slightly, 2-3 mm higher.
Bake for 30-35 minutes in a preheated oven at 180 degrees.
Notice that it swells a little when baked, as soon as you take it out of the oven.
But after it cools, in about 30-60 minutes it is lowered, so it should be.
It would be good to serve it perfectly cold, then it penetrates best.
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