Charlotte with blueberries

1. My blueberries, and at the same time we sort them out. The berries should be ripe, without traces of spoilage, without twigs.

2. Clean prepared berries are poured onto a tray lined with paper towels. Let the berries dry.

3. Grease the baking dish with a small piece of butter.

4. We put blueberries on the bottom of the mold. We distribute the berries evenly.

5. Turn on the oven in advance, preheat to 180 degrees.

6. While the stove is heating up, prepare the dough. Break the eggs into a deep bowl, pour sugar here.

7. Beat the ingredients with an electric mixer until fluffy. We use maximum power.

8. In the resulting mass, add sour cream, a little vanilla sugar and a pinch of salt.

9. Mix the ingredients with a silicone spatula. Then sift the flour into the mixture. Flour should not be sifted all at once, but in parts. Stirring the dough until smooth each time.

10. The dough turns out a little thicker than on pancakes. Pour the dough into the mold. Sprinkle the surface with sugar.

11. Melt the butter in a microwave oven to a liquid state. Pour them over the charlotte sugar.

12. We send the mold to the oven, bake the charlotte for about 25 minutes.

In order to be 100% sure that the cake is ready, a dry match test should be performed. To do this, you just need to pierce the charlotte in the center with a wooden skewer or toothpick, you can also use a regular match. If the skewer (toothpick, match) comes out dry, it means that the pie is ready.

Eat for health!