Breton blueberries pie
15
40
6
No
Ingredients
- 75 ml (1/3 cup) of butter
- 1 whisked egg
- 180 ml (3/4 cup) of sugar
- 15 ml (3 teaspoons) of baking powder
- 250 ml (1 cup) of flour
- 1 pinch of salt
- 180 ml (3/4 cup) of milk
- 5 ml (1 teaspoon) of vanilla
For the sugar cream fudge:
Preparation
Side-by-side mode
- Cream butter with egg. Add sugar and mix well. Sieve dry ingredients and add to butter mixture while also pouring milk. Add vanilla. Carefully add blueberries mixture (fold with the dough).
- Set into a buttered springform mold and oven bake at 350 °F (180 °C) for about 40 minutes.
- Meanwhile, melt butter in a small cauldron. Add brown sugar and cream and simmer for a few minutes. Cool down. When out of the oven, verify with a skewer its inner temperature and pour sugar cream fudge all over.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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