Blueberry Muffin Cake

Ingredients

• Low gluten flour 200g
• Brown sugar 100g
• Milk 160g
• Egg liquid 40g
• Corn oil 60g
• Fresh blueberries 120g
• Salt 2.5ml
• Aluminum-free baking powder 8-10ml

Steps

1. Preheat the oven to 190 degrees, weigh the milk, eggs and corn oil, and prepare other materials

2. Add salt to the liquid

3. Pour in brown sugar

4. Mix well by hand. A few brown sugar cubes are fine, but they will taste better after baking

5. Mix and sift low-gluten flour and baking powder

6. Pour in the blueberries and reserve a few blueberries for decoration

7. Use a spatula to stir until all is moist. The batter at this time will be lumpy and rough. It's okay. Don't over-stir!

8. Put it into the paper cup, eighty-nine points full

9. Place in the preheated oven and bake at 180 degrees for 20-30 minutes on the middle layer, top and bottom.

10. Until it is completely expanded and turns brown-red

11. Beautiful afternoon tea

12. Sweet and sour, so delicious

13. It really makes you cum

14. Very soft

15. Simple and delicious

Tips

1. 1. Aluminum-free baking powder is used for baking powder. If you don’t like it, you can avoid it.
2. 2. Stop stirring the batter until it is moist. If it is lumpy or rough, don't worry about it.
3. 3. Blueberries can also be replaced with strawberries, cherries and other fruits.