The slow cooker always copes with any baking, even the most difficult. Therefore, we suggest you make a pie with blueberries and cream cheese in this device. The cake will turn out tender, high and very tasty. Instead of blueberries, blueberries will do.
Pick your recipe
You will need
- For the pie:
- - 300 g of blueberries;
- - 230 g flour;
- - 180 g butter;
- - 180 g of sugar;
- - 3 eggs;
- - 4 tbsp. spoons of sour cream;
- - 1.5 teaspoons of baking powder.
- For glaze:
- - 150 g of fat cream cheese;
- - 50 g sifted icing sugar;
- - 3 tbsp. spoons of sour cream.
Instruction manual
1
Beat softened butter until fluffy with sugar. Enter the eggs one at a time, with each adding a little flour, so that the mass does not eventually delaminate. Pour the remaining flour and baking powder, mix until a uniform dough is formed.
2
Enter sour cream in the resulting dough, mix half the berries. You can take frozen blueberries.
3
Transfer the dough into the bowl of the multicooker, oiled. Smooth the surface, the dough should have been thick enough. Bake for 50 minutes in Baking mode.
4
After the signal, do not pull the cake out of the bowl - it should completely cool. Then shift it to the dish.
5
Cook the creamy glaze: grind the cream cheese until smooth. Pour the icing sugar without stopping grinding the cheese mass. Enter a little sour cream, whisking.
6
Smear the finished cake with icing, lay the blueberries on top, decorate with mint leaves.