A cake that goes very well with coffee or, why not, with tea. It was supposed to be muffins, but I was in a hurry and I poured the dough into the tray … what a pain! Don’t worry, it’s still good! 😉
- 175 g finely ground corn flour
- 100 g white flour
- 125 g butter
- 125 ml milk
- 150 g sugar (brown if you prefer)
- 2 eggs
- 2 teaspoons baking powder
- a pinch of salt
- 200 g of blueberries
Method of preparation:
In a bowl, mix corn flour with wheat flour and baking powder.
Separately mix the eggs with a pinch of salt and then with the sugar, until it melts.
Heat the milk in a saucepan and melt the butter in the warm milk, then slowly pour over the eggs, mixing well.
Pour the dry ingredients over the wet ones, mixing well with the mixer or with a whisk, as you prefer. The dough should be thick, like cake.
Wash the blueberries well, drain them and powder them with a little flour. Pour the blueberries over the dough, stirring lightly with a spatula.
I put the resulting composition in a small tray greased with butter and powdered with flour.
Bake for 20-30 minutes at 180 degrees until you pass the toothpick test!