Blueberry cakes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Knead 275 g flour, 2 tablespoons sugar, 1 pinch of salt, butter in pieces and 4-5 tablespoons ice-cold water to a smooth dough. Cover and chill for about 30 minutes.

2. 2

   Select the blueberries, wash and drain well. Mix with jam.

3. 3

   Roll out the dough on some flour 2-3 mm thick. Cut out 8 circles (each approx. 12 cm Ø) and line 8 greased hollows of a muffin tray with it. Roll out the remaining dough again. Cut out 8 circles (each approx. 9 cm Ø).

4. 4

   Cut more often in the middle with a knife so that the heat can escape later.

5. 5

   Sprinkle 1 teaspoon of breadcrumbs into each dough bowl. Spread blueberries on top. Whisk the egg. Brush the edges of the dough circles with egg yolk. Lay on the blueberries. Press the edge well. Brush with the rest of the egg and sprinkle with 2 tbsp. sugar.

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cool down briefly. Remove the cake from the edge and take it out. Serve lukewarm or cold. Whipped cream tastes good with it.

Nutrition Facts

KCAL
450 kcal

CARBS
47 g

FATS
25 g

PROTEINS
5 g