Blueberry Charlotte
Description
Delicious baked goods for the whole family. You can make a blueberry Charlotte in literally half an hour, but the pie must cool for another 30 minutes so you can slice it into neat portions. A hot Charlotte is hard to cut and the cake will tear apart. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Crack the chicken eggs into the food processor bowl. Add salt and granulated sugar. You can add a little flavoring: citrus, vanilla, and so on. Beat on high speed for about 4–5 minutes until very light and airy.
- 3
Step 3
Then carefully fold in high-grade wheat flour, trying not to beat the whole mixture so you don’t knock the air bubbles out of it. You don’t need to add baking powder! Preheat the oven to 180 degrees.
- 4
Step 4
Rinse the blueberries in water and pat the berries dry with paper towels so they are not wet. If you skip drying them, they will sink to the bottom while baking. Add the berries to the batter.
- 5
Step 5
Grease the pan with butter or vegetable oil, place the dough in it, and bake in the oven for 25 minutes. Bake until golden brown and remove the pan from the oven. Turn it on its side and let the sharlotka cool, then dust with confectioners’ sugar.
- 6
Step 6
When serving, cut the charlotte into individual portions. It is especially delicious with lemonade, tea, or milk.