HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES? RAISE HAND PLEASE.
INGREDIENTS:
1 c plus 1 tablespoon all-purpose flour
2 tsp baking powder
3 eggs
1 c granulated sugar
1 cup plain yogurt or sour cream
Half a teaspoon of salt
Half a teaspoon of vanilla
Half a cup of vegetable oil
2 teaspoons lemon peel
1 1/2 cups fresh or frozen blueberries
+Lemon glaze/syrup:
2 to 3 tsp lemon juice
1 cup sifted confectioners’ sugar
METHODS:
Step1: Preheat grill to 350*. Grease the sides and bottom of a skillet.
Step2: Strain out all the dry baking ingredients. In a large bowl, collect each of the wet fixings.
Step3: Incorporate dry fixatives gradually. In a different bowl, add the spoonful of flour to the blueberries and gently place the mixture into the trigger.
Step4: Empty the trigger into the pre-prepared container. Heat it for 50 to 55 minutes. If the toothpick tells the truth, the baking is done.
Step5: Remove from grill and let cool for 10 minutes. Remove part of the container and allow it to cool on a cooling rack.
Step6: In a small saucepan on low density, add the powdered sugar to the lemon juice and let it dissolve. Stew for 3 minutes.
Step7: Using a toothpick, make holes around the part, top and sides. Use a cake brush to apply the lemon syrup to the top and sides. Leave it for 15 minutes before serving.
Enjoy!