57 grams of unsalted butter

sugar

50 grams

Lemon dander

10g

A big egg is about 50 grams.

A few drops of vanilla extract

mid-gluten flour

135g

Aluminum-free baking powder 5g

salt

2g

Cream cheese (or whipped cream) is about 78g.

Small blueberries (99g in the paste and the rest in the frame)125g.

Coconut chips:

Fine coconut paste

25g

butter

10g

powdered sugar

12- 15g

How to make blueberry muffin cake?

Rub the softened butter, powdered sugar and coconut into crisp granules. I made it the night before and put it in the refrigerator.

Wash and dry the small blueberries in advance. I washed them the night before, got ready and baked them in the morning. If you do it that day, you can use kitchen paper to absorb water.

Preheat the oven 20 minutes in advance 190 degrees. Melt the butter (you can bite it in the microwave). Heat butter, sugar and lemon peel in water and stir well until the sugar is completely melted, and stir until a small amount of foam is produced.

Mix the eggs into the butter paste just now, add vanilla extract and stir well. Stir constantly to prevent the yolk from being cooked.

I forgot to take pictures in this step, that is, sift the gluten flour and mix it with baking powder and salt.

Put half of the mixed flour and all the cream cheese into the egg paste and stir until there are no particles, then add the remaining flour and stir, and finally add 99g blueberries to the picture.

Put the mixed cake paste into a mold or paper cup, fill it for 8 or 9 minutes, and sprinkle with coconut crisp and remaining blueberries. Bake in the oven 180 degrees for 20-25 minutes. Poke the toothpick and bake it completely dry without paste. Blueberry Explosicum is spectacular!

The baked finished product is very satisfactory, and it is satisfying to dig a spoon. The taste is not very sweet, crisp outside and tender inside, not choking. No more sugar reduction is recommended. I have one that is not full, so it is shorter. It is suggested that the cake paste should be filled almost to the full mold, because it will be higher after baking, and if it is too full, it will blow your head off.