Blueberry They are fruits rich in nutrients, above all they are great a source of antioxidantswhich protect the body against the harmful effects of free radicals, and have anti -inflammatory and anti -aging effect. There is also no shortage of them vitamins A, those from group B, C or E, and minerals, potassium, phosphorus or manganeseu. You will also find in them also A lot of fiberwhich works great on the intestines. It is worth having a raw, you can also add them to baking. Check, How to make a fast blueberry cake, which is ideal as a dessert for the summer weekend.
Sweet blueberries They blend well with many desserts. You can add them For cold cheesecake jellyor connect with meringue and cream cream. They will also taste delicious in muffinkachwhich will appeal especially to the youngest. If you are looking for an idea for fast blueberry cakewhich will taste both small and large gourmands, put on Connection of shortcrust pastry and pudding.
You will only need three ingredients to prepare the bottom, or fragile dough. I use a trick that my mother told me, i.e. Rules 3: 2: 1. Just connect in Three parts of flour, two butter, and one sugar. It is worth remembering that the butter is cold. When it comes to flour, it’s best to use type 550 or 500 wheat flour. You can also use half of the 500 or 550 wheat flour and half of Krupczatka. Use powdered sugar or fine sugar for shortcrust pastry. Shortbread at the beginning I usually “chop with a knife” and then knead. I form the finished dough in a ball, wrap in cling film and set aside in the fridge for an hour.
Preparation Shortcrust pastry with pudding and blueberries It is very simple, and does not require many ingredients.
For preparation shortbreadyou will need:
- 300 g of flour,
- 200 g of butter,
- 100 g of powdered sugar.
Ingredients for the pudding mass:
- 3 vanilla pudding without sugar,
- 875 ml of milk,
- 4 tablespoons of sugar,
- A bit of vanilla paste or vanilla aroma.
Additionally:
- 500 g blueberries,
- powdered sugar to sprinkle.
Preparation:
- I add butter cut into smaller pieces to the bowl, add flour and sugar. At the beginning I cut everything with a knife and then knead into a smooth ball. You can also use a kitchen robot. I wrap the finished dough in cling film and put it in the fridge for an hour.
- After this time, I take the dough out of the fridge, divide it in half and stick it out with the first portion with baking paper. You can use a 26 cm cake tin. I puncture the bottom with a fork and bake for about 20 minutes in an oven preheated to 180 degrees, until slightly browned.
- When the bottom bakes, I make a pudding mass. I pour 700 ml of milk into a saucepan, I also add sugar, cook, making sure that it does not start to boil.
- In the meantime, I mix pudding powders thoroughly in a separate dish with the remaining 175 ml of milk. I pour the finished mass into boiling milk, add a bit of vanilla paste, reduce the heat and mix all the time with a rod until the pudding thickens. Set aside for a moment to cool.
- I add blueberries to the bottom and pour pudding.
- On top, the second part of the shortcrust pastry.
- Bake a quick blueberry cake for about 45 minutes at 180 degrees until it turns golden color.
- When it cools down, I sprinkle them with powdered sugar and it’s ready, you can eat.
Sources: Terazpoczy.pl
