The working day does not leave much time for larger culinary endeavors, and we often come home tired. While we are preparing lunch in a hurry, we do not have enough time to prepare dessert. Fortunately, there are desserts that are simple and quick to prepare. This dessert takes only a few minutes to prepare and offers a fantastic taste. Izy pointed it out as one of my favorite recipes, and after I tried it, it is also one of my favorite recipes. Instead of sweet cream (which goes in the original) I used coconut milk because the combination of coconut and blueberry is perfect for me, which is confirmed by the crumb cake with blueberries and coconut and snails with blueberries and coconut topping.

  • 250 g blueberries (I used frozen blueberries, which I defrosted before use)
  • 125 ml of water
  • 110 g of sugar
  • 1 egg
  • 80 ml of coconut milk
  • 85 g of smooth flour
  • 1 teaspoon baking powder

Mix blueberries with water and 65 g of sugar. egg, 45 g sugar and coconut milk. Add sifted flour with baking powder and mix briefly with a fork, just enough to combine the ingredients. Arrange the blueberries in 4-5 ceramic molds (it seemed like a lot of blueberries to me so I arranged them in 6 bowls, resulting in a smaller amount of biscuits per serving). Spread the biscuit mixture on the blueberries. Bake for 15-20 minutes in an oven preheated to 180 ° C, until the biscuit gets a nice color.

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