If you are a lover of fruit cakes with crispy topping, you will come in complete delight from the blueberry cormorant. In this summer pie scattering fresh whole blueberries literally drowns in a tight crumb, and crispy spicy shtreisel topping will make the texture of the cormorant интересней и аппетитней. 
Time: 1 hour. ten min Difficulty: easy Quantity: 1 pie (23 cm.) In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pie
- 270 gr flour for cakes (flour low in gluten free)
- 1 tsp baking powder
- 0.5 tsp coarse salt
- 0.5 tsp ground ginger
- 60 gr butter, room temperature
- 150 gr. Sahara
- 1 large egg
- 0.5 tbsp. whole milk
- 450 gr fresh blueberries
Topping
- 100 gr. Sahara
- 45 gr. flour for cakes
- 0.5 tsp ground nutmeg
- 60 gr butter, chilled and chopped cubes
Recipes with similar ingredients: flour, ground ginger, butter creamy, sugar, eggs, milk, blueberries, nutmeg
Recipe preparation:
- Pie: Preheat the oven to 190 ° C.
- Sprinkle a glass cake pan with a cooking spray size 22×22 cm.
- In a medium-sized bowl, whisk the flour, baking powder, salt and ginger.
- In a bowl of a stationary mixer with a nozzle blade on a moderate whisk butter and sugar until light and airy mass, about 1 minute. Add the egg and continue whisking 30 seconds. Add 1/3 flour mixture, mix at low speed and add 1/3 of the milk. Stir and repeat the alternation of flour and milk until you mix everything. Gently stir in the blueberries and pour the dough into the prepared cake pan.
- Topping: In a small bowl, combine sugar, flour and nutmeg nut. Add butter and stir with a fork. Keep going mix to form a mass in the form of wet crumbs. Sprinkle topping the dough and bake the cake on the middle level of the oven, 35 minutes until golden brown. Cool for 10 minutes and serve.
