The blueberry cake is a moist and soft cake, beautiful to look at and excellent to eat! In addition to being very tasty, it is also quick to make: speaking of blueberries, it is obviously not necessary to remove peel, petiole or anything else from the fruit, they should only be washed and dried and voila! The real peculiarity of this cake, however, is the presence of almond flour, which creates a wonderful crust on the surface making it even more special and delicious;)
- Doses for 1 24 cm mold:
- 3 eggs
- 250 gr of blueberries
- 150 gr of brown sugar
- 250 gr of ricotta
- 100 gr of butter
- 200 gr of 00 flour
- 100 gr of almond flour
- 1 lemon peel
- 1 sachet of baking powder
- preparation: 20 min
- cooking: 40 min
- total: 1 hour
How to make blueberry pie
Work together eggs and sugar for at least 10 minutes, until a puffy and fluffy compound is obtained.
Then add the melted butter and ricotta.
Then add the sifted flour and baking powder, the grated lemon peel and half of the almond flour.
Finally add the whole blueberries, washed and dried, mixing gently with a spatula so that they do not break.
Pour the mixture into the baking paper lined mold and level the surface.
Sprinkle the surface with the remaining almond flour, then bake for about 40 minutes at 180 ° C, in a preheated convection oven.
The blueberry pie is ready: you just have to cool it down and serve it!
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