Blueberry corn pie

Category: Culinary recipes
Blueberry corn pie

Ingredients

corn flour (polenta) 190 g
premium wheat flour 150 g
sugar brown or white 100 g
baking powder for the dough 7 g
salt 1/3 tsp
milk 250 g
salted butter 60 g
egg 1 PC.
blueberry 250 g
powdered sugar taste

Cooking method

Blueberry corn pieMelt butter over low heat, then let cool.
Blueberry corn pieTurn on the oven and preheat it to 180aboutC. Grease a 20x22 cm rectangular baking dish with butter. I sprinkled extra flour, made a so called "French shirt", because of the nature of my baking dish.
Blueberry corn pieWhisk the cooled melted butter, egg and milk together. I added 25 g less milk.
Blueberry corn pieAdd corn flour, wheat flour, sugar, baking powder and salt to the bowl.
Blueberry corn pieKnead, with a spoon, a homogeneous thick dough.
Blueberry corn pieAdd half of the blueberries. I added frozen blackcurrants, reducing the total by about 70-100g.
Blueberry corn pieMix the berries with the dough and put the mixture in a mold, level the surface.
Blueberry corn pieAdd the rest of the blueberries.
Blueberry corn pieBake the cake for 20 minutes, check the doneness with a knife - there should be no dough on the knife blade. Be guided by the peculiarities of your oven and the chosen baking dish, as in my oven the cake was baked for more than 40 minutes.
Blueberry corn pieRemove the cake from the mold. The flip version is not very suitable for this cake, some berries are lost from the surface. It is not difficult to distribute them again on the surface, but next time I will bake the cake in a tin with parchment paper.
Chill the pie a little and serve warm, sprinkle with powdered sugar.

Blueberry corn pie

The dish is designed for

8 servings.

Note

A source: elle.fr... Thanks to the authors!

Admin

Excellent dough, not sugary and the berries are good here for bookmarks.

Ilona, Thank you!
Corsica
Tatyana, to your health! Yes, indeed, the berries are good for both taste and aroma, creamy berry with a hint of corn.
Deana
Corsica, an interesting recipe. Question right away - is the oil salty? The usual won't work?
Corsica
Deana, if "ordinary" means GOST, then the small print on the package indicates "salted" or "unsalted", that is, there is no need to look for "special" oil. Yes, the difference in butter density (unsalted butter is denser than salted butter) is not as important for making a pie as for making croissants, choose as you wish.
Deana
CorsicaThanks for the clarification, we usually sell sweet and creamy, and lightly salty very rarely, and therefore clarified. Well, what is there, so I'll try. From the pictures, you can see the consistency of the dough, if anything, I will add butter.
Corsica
Quote: Deana
Well, what is there, so I'll try.
good mood and delicious cake!

Quote: Deana
From the pictures, you can see the consistency of the dough, if anything, I will add oil.
It would be better to control the consistency of the dough with the amount of milk added rather than butter.
Deana
Corsica, everything was mixed and baked normally
Unusual, interesting, delicious! I'll bookmark it for the future.
Corsica
Dina, thanks for the tip!
Quote: Deana
I'll bookmark it for the future.
glad to read such lines, thanks!
Sweetheart
And something seemed dry to me (
Corsica
Sweetheart, Tanechka, thanks for the tip. Did you add polenta or regular cornmeal to the dough? Did you bake a pie with fresh berries or after freezing? Perhaps, due to the quality of the flour, there was a little lack of liquid, and the berries also lose juice over time in the freezer. Or, alternatively, you prefer buttery cupcakes.
Sweetheart
Corsica, there was flour, frozen berries, of course. Overall, I liked the pie. I flew away with sweet tea and did not notice
Corsica
Sweetheartprobably an extra 1-2 scoops of milk would adjust the amount of liquid in the dough. Try making your adjustments if you decide to make the pie again.

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