Blueberry Cakes
by Editorial Staff
Recipe for making tortillas with fresh blueberries, vanilla extract and a sprinkle of brown sugar, wheat flour and cinnamon
Cook: 25 mins
Serving: 8
Ingredients
- Flour – 2 Glasses
- Baking powder – 2 teaspoons
- Salt – 1/8 Teaspoon
- Chilled butter – 6 Art. spoons
- Egg – 1 Piece
- Vanilla Extract – 1 1/2 Teaspoons
- Wheat flour – 1/4 Cup (topping)
- Cinnamon – 2 Teaspoons (sprinkled)
- Butter – 2 Tbsp. spoons (sprinkling)
Directions
- In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into pieces and add to the flour mixture. Stir until the mixture looks like crumbs.
- Put the blueberries and mix gently, being careful not to damage the berries.
- In a measuring cup, beat eggs, milk and vanilla extract. Add egg mixture to dry ingredients and stir with a fork until smooth. If desired, at this stage, you can add finely grated lemon zest to the dough.
- Place the dough on a lightly floured surface and knead 5 or 6 times. Form a disk from the dough. Brush with a little milk on top. You can choose not to do this if you want a lower-calorie baked goods.
- Sprinkle the dough with sprinkles prepared by mixing all the ingredients. Cut the dough into 8 triangles.
- Bake the cakes in an oven preheated to 200 degrees for 18-20 minutes on a baking sheet lined with parchment.
Bon appetit!
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