Charlotte with Blueberries

Do not miss the opportunity to cook charlotte with blueberries: it turns out to be unusually tasty, juicy, fragrant! To prevent the filling from being too wet, be sure to dry the berries well by spreading them in one layer on paper towels, as stated in the recipe. Trust me: this is really very important! The test itself should be treated equally carefully. Beat the eggs for it thoroughly, until the sugar is fluffy and completely dissolved, and then you will not need any baking powder. Before serving, you can sprinkle the finished charlotte with blueberries with powdered sugar: the cake will look very impressive!

Ingredients

• blueberries - 500 g
• butter - 25 g
• large eggs - 3 pcs.
• sugar - 200 g
• flour - 160 g
• salt - on the tip of a knife

Directions

1. Prepare blueberries for charlotte. Sort it over and pour into a bowl. Rinse several times with cold running water and discard in a colander. Then spread out on paper towels and let dry.
2. A detachable round shape for charlotte with blueberries (24-26 cm in diameter), carefully grease with butter (bottom, sides) and put in the refrigerator before use.
3. Break the eggs for the charlotte dough into a deep bowl. Add sugar and beat with a mixer until a fluffy light mass is obtained with a uniform consistency. The volume should approximately double.
4. Sift the flour with salt through a fine sieve into a small bowl. Add the mixture to the egg mixture and stir quickly with a whisk or mixer on low speed.
5. Remove the blueberry charlotte dish from the refrigerator. Spread the prepared berries evenly over the bottom. Pour the biscuit dough over, making sure all the blueberries are covered.
6. Heat the oven to 180 ° C. Place the form with the future charlotte with blueberries on the middle level. Bake for 30 to 35 minutes. Let cool slightly, then turn onto a plate and serve.