Blueberry cakes

Name: Blueberry cakes
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 7-10 Tbsp Oil; 200 g soft butter; 150 g Sugar; 1 TABLESPOON Lemon juice; 4 Eggs (Gr. M); 150 g Flour; 1 coated Tsp Baking Powder; 75 g Cornstarch; 150 g Frozen blueberries

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

7-10 Tbsp Oil
200 g soft butter
150 g Sugar
1 TABLESPOON Lemon juice
4 Eggs (Gr. M)
150 g Flour
1 coated Tsp Baking Powder
75 g Cornstarch
150 g Frozen blueberries

Directions

1
Coat glasses with oil. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream butter, sugar and lemon juice with the whisks of the mixer. Stir in the eggs one by one.
2
Stir in flour, baking powder and starch. Fold in frozen blueberries. 1⁄3 fill high into the glasses. Bake in the oven for about 35 minutes.
3
Simmer the lid and preserving rings in boiling water for 2 minutes. Drain. Remove the cakes. Close jars immediately with preserving rings, lids and clips. Let them cool down.