Gluten-free sourdough blueberry pie
A fluffy cottage cheese-blueberry cake with a crunchy "cherry" will win over everyone who tastes it.
Ingredients
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- 300 g Bakery mix Liana
- 50 g granulated sugar
- 250 ml warm milk
- 15 g of yeast
- 50 ml of oil
- 1 egg
Cheese filling
- 500 g lumpy cottage cheese
- 120 g powdered sugar
- 20 g Liana vanillin sugar
- 1 KL Liana lemon glaze
- 1 egg
Crumb
- 50 g Bakery mix Liana
- 15 ml of oil
- 40 g granulated sugar
Next we need
- 300-400 g of blueberries
- We prepare yeast from 100 ml of warm milk, yeast and sugar, which we leave to rise for approximately 10 minutes.
- Combine Bakery mix , prepared yeast, remaining milk and egg in a bowl. Mix with a mixer with kneading paddles, add oil while mixing.
- Press the dough onto a greased tray, cover and leave to rise for 30 minutes.
- Mix cottage cheese, sugar, egg and lemon glaze and spread evenly over the dough. Then layer the blueberries.
- Prepare the crumble by mixing Bakery mix, sugar and oil, sprinkle it on the cake.
- Bake at 175°C for 40-45 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bakery mix Liana
- 50 g granulated sugar
- 250 ml warm milk
- 15 g of yeast
- 50 ml of oil
- 1 egg
Cheese filling
- 500 g lumpy cottage cheese
- 120 g powdered sugar
- 20 g Liana vanillin sugar
- 1 KL Liana lemon glaze
- 1 egg
Crumb
- 50 g Bakery mix Liana
- 15 ml of oil
- 40 g granulated sugar
Next we need
- 300-400 g of blueberries
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