Composition / ingredients
Cooking method
1.Beat the butter and sugar until fluffy. Separately, beat the eggs, combine with the oiled mass, pour flour with baking powder here, mix thoroughly until smooth. In the resulting dough, add sour cream and blueberries, mix. The dough is thick, smooth, homogeneous.
2.Lubricate the bowl of the slow cooker with vegetable oil, spread the dough, set the baking mode and the time is 50 minutes. After the beep, we leave the pie in the slow cooker until it cools down, after which we carefully remove it from the bowl using a steam strainer.
3. Cream cheese is whipped with a blender to a smooth state, without stopping whipping, pour powdered sugar and sour cream, bring the mass to uniformity.
4. Pour the cake with white icing, decorate to taste, for example, with fresh blueberries and mint leaves.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Blueberries - 36 kcal/100g
