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

  1. 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.
  2. Put the blueberries and mix gently, being careful not to damage the berries.
  3. 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.
  4. 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.
  5. Sprinkle the dough with sprinkles prepared by mixing all the ingredients. Cut the dough into 8 triangles.
  6. 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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