Blueberry-cranberry bublanina

Last Updated on November 8, 2024

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ingredients

Cesto

4 pcs egg 100 g powdered sugar to sweeten 100 g granulated sugar 200 g plain flour (ideally T650) 1 dl whole milk 1 dl vegetable oil 1 pk baking powder

You still need

200 g blueberries or other fruit 200 g cranberries fat to grease and plain flour to line the baking tray

progress

Bublanca suitable for any occasion and it’s up to you what fruit you choose I chose blueberries and cranberries.

1.

Split the eggs separately in a bowl

2.

Beat the egg yolks with the icing sugar until foamy, add slowly the oil, milk and sifted flour and baking powder.

3.

Beat the egg whites with granulated sugar.

4.

Add the snow to the egg yolk mixture and fold in gently.

5.

Grease a tray and dust with plain flour.

6.

Place the oven on 180°C.

7.

Pour the batter onto the baking sheet and place the fruit on top.

8.

Bake for 10 minutes and then reduce the temperature to 150°C.

9.

Good taste.