This is a treat that goes equally well with your morning coffee, as well as an after-lunch dessert! The composition of the cake is rich enough to replace your breakfast, which will keep you going until lunch.
Soft and crumble at the same time, it can be made with other fruits like apples or cherries, but I personally think it’s best with blueberries.
You can replace the sugar I put in the cake with honey or crushed dates, but in that case you have to increase the amount of some dry ingredient (eg 50g of flour or almonds or oats). You can replace the dairy ingredients with dairy-free, I used vegetable butter instead of dairy butter and it turned out even better than the first time I made it with dairy butter. I’m sure many of you will ask me if they can leave the oats out. It is possible to. Instead of 100g of oats, you can put 100g of some other nuts. You can also leave it out completely, but in that case you have to reduce the amount of butter to 150g.
The flour I used, as in most of my sweet recipes, is Schar Mix B, a bread mix.
AuthorTeaBeat the eggs and sugar in a foamy mass with a mixer.
In another bowl, mash butter and flour until completely combined, then add almonds, baking powder, lemon peel and mix everything well.
Combine the resulting butter mass with beaten eggs and mix gently until everything is combined. Then add the blueberries and mix gently once more.
Pour the obtained mass into the cups and bake in a preheated oven at 200°C for about 15 to 20 minutes until the cakes are golden brown on top.
Ingredients
Directions
Beat the eggs and sugar in a foamy mass with a mixer.
In another bowl, mash butter and flour until completely combined, then add almonds, baking powder, lemon peel and mix everything well.
Combine the resulting butter mass with beaten eggs and mix gently until everything is combined. Then add the blueberries and mix gently once more.
Pour the obtained mass into the cups and bake in a preheated oven at 200°C for about 15 to 20 minutes until the cakes are golden brown on top.