A simple cake without special preparation -as indeed most Cakes- but very special flavor thanks to blueberries. The blueberries with deep purplish-blue color, we find fresh and very often frozen. If you do find them do not skip them because they are tasty, healthy and very rich source of antioxidants, vitamin C and iron.
Yours.
Yours.
| work: 30′ | time: 1h:20′ | easy: |
Ingredients (9 servings)
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Butter and flour an oven proof dish 18×18 cm. Divide yolks from the whites. Beat to stiff meringue with the egg whites with a pinch of salt. Put in the fridge for a while until you need them. |
In large bowl, beat butter with sugar to rise and whitened mixture. Add the vanilla and beat it again. |
Gradually add one by one the egg yolks and beat with mixer be incorporated into the mixture. |
Mix together the flour, semolina and baking powder. With low speed begin to add to egg mixture alternately little by little, the mixture of flour and milk. |
Finally incorporate the meringue, mixing it gently from bottom to top. Toss blueberries with about 2 teaspoons flour… |
… and add to the mixture. |
Pour the mixture into the prepared pan. Spread the surface and sprinkle with brown sugar. |
Bake in preheated oven at 180°C (356°F, Gas:4.2) to ~50' or until a toothpick comes out clean. Allow it onto a rack to cool and is ready to enjoy! |
