Lemon Blueberry Balls

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 10
  • 150 g Flour
  • 60 g Sugar
  • 1 TEASPOON Baking Powder
  • 150 ml Lemons Buttermilk
  • 3-4 Tbsp Lemons Buttermilk
  • 1 egg (size M)
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp peel of 1/2 lemon
  • 75 g Blueberries
  • 1 TABLESPOON Almond kernels
  • 150 g Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Grease 10 wells (each with a capacity of 60 ml) of a mini-ball cake mould. Mix flour with sugar and baking powder. Whisk 150 ml buttermilk with egg, oil and lemon peel. Gradually stir in the flour mixture, mix briefly to a smooth dough. Spread the dough in the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Turn out of the tin onto a cake rack and let it cool down.

  2. 2

    Wash and sort blueberries. Chop almonds. Sift icing sugar into a bowl and stir with 3-4 tablespoons buttermilk until smooth. Spread the icing on the gugelchen. Sprinkle with almonds and blueberries.

Nutrition Facts

KCAL
190 kcal
CARBS
33 g
FATS
5 g
PROTEINS
3 g

Categories & Tags

Cakes & Pastries