Inverted blueberry pie
Cooking time:
1 hour 20 minutes
Active time:
30 minutes
Complexity:
Easy
Simple and very tasty pouring cake. Airy creamy pastry with added cornmeal works well with blueberries, and the aroma of lemon peel will leave no one indifferent!
5
Recipe for "Inverted Blueberry Pie"
Ingredients for 4 servings
bilberry
250 g
lemon zest
chicken egg
2 pcs.
fine wheat flour
60 g
fine corn flour
60 g
cream 33%
100 ml
butter
for mold lubrication
Step 1/5
Rinse and sort the blueberries, dry them. Grease a baking dish with a diameter of about 20 cm with butter, put the blueberries.
Step 2/5
Wash and peel the lemon thoroughly, taking care not to touch the white part. Preheat the oven to 180 degrees.
Step 3/5
For the dough, beat eggs with white sugar with a mixer, add zest and sifted flour, mix.
Step 4/5
Whisk the cream to soft peaks and combine with the dough, gently stir on the blueberries.
Step 5/5
Bake for 40-45 minutes. Leave the finished cake to cool for 5-10 minutes, and then gently turn onto a plate with the dough down. This pie is tastier to eat when cooled.
Ingredients for 4 servings
bilberry
250 g
lemon zest
chicken egg
2 pcs.
fine wheat flour
60 g
fine corn flour
60 g
cream 33%
100 ml
butter
for mold lubrication
Nutritional value per 100 g
Calories
242 kcal
Proteins
4 g
Fats
8 g
Carbohydrates
37 g
Saturated fat
4 g
Dietary fiber
3 g
Added sugar
19 g