- flour - 2 cups
- baking powder - 1 st. a spoon
- salt - 1 teaspoon
- sticks of softened unsalted butter - 2 Pieces
- light brown sugar - 3/4 Cups
- sugar - 1/2 cup
- eggs - 3 pieces
- whole milk - 1 cup
- blueberries - 1/2 cups
- Filling: blueberries - 1/2 cups
- sugar - 1/4 Glass
- 1/2 teaspoon ground cinnamon
1. Lubricate the pan with oil and lightly sprinkle with flour. Place the pan on the middle rack and heat the oven to 175 degrees. Mix 2 cups of flour, baking powder and salt in a medium bowl. Using an electric mixer, whip butter and sugar at high speed for about 2 minutes. Add eggs, one at a time, whisking after each addition. 2. Reduce the speed to medium and add one third of the flour mixture and half of the milk. Beat with the remaining half of the flour mixture, then with the remaining milk and, finally, the remaining flour mixture. Add blueberry with 1 teaspoon of flour. Mix gently with a rubber spatula. Put the dough into the prepared form. 3. Lay the blueberry over the dough. Mix the sugar and cinnamon together in a small bowl and sprinkle the dough. Bake the cake for 45 to 50 minutes. Let it cool for 20 minutes, then put the cake on a serving dish (stuffing up). Serve the cake warm or at room temperature. The pie can be stored in a sealed container at room temperature for up to 3 days.
Servings: 12