What’s for dessert ?: Mini blueberry cakes
The working day does not leave much time for larger culinary endeavors, and we often come home tired. While we are preparing lunch in a hurry, we do not have enough time to prepare dessert. Fortunately, there are desserts that are simple and quick to prepare. This dessert requires only a few minutes to prepare and offers a fantastic taste. Izy she pointed it out as one of my favorite recipes, and after I tried it, it is also one of my favorite recipes. Instead of sweet cream (which goes in the original) I used coconut milk because my combination of coconut and blueberries is perfect, which confirms crumb cake with blueberries and coconut and snails with blueberries and coconut topping.
- 250 g blueberries (I used frozen blueberries, which I defrosted before use)
- 125 ml of water
- 110 g of sugar
- 1 egg
- 80 ml of coconut milk
- 85 g of smooth flour
- 1 teaspoon baking powder
Mix blueberries with water and 65 g of sugar. egg, 45 g sugar and coconut milk. Add the sifted flour with the baking powder and mix briefly with a fork, just long enough for the ingredients to combine. Arrange the blueberries in 4-5 ceramic molds (it seemed like a lot of blueberries so I arranged them in 6 bowls, resulting in a smaller amount of biscuits per serving). Spread the biscuit mixture on the blueberries. Bake for 15 – 20 minutes in an oven preheated to 180 ° C, until the biscuit gets a nice color.