Homemade Top-Quality Wild Blueberry Jam
The wild blueberry jam is the queen of the Pyrenees Mountains. It has got virtues that are no longer to be boasted ... This jam will ideally accompany a goat cheese or a Pyrenean sheep cheese or even a yogurt cheese. It is delicious when you add some honey... An idea of recipe – Sponge cake with wild blueberry jam
3 eggs (weigh them without the shell) / same weight in sugar / same weight in flour / same weight in butter / 1/2 sachet of baking powder / a pinch of salt / 1/2 tsp cinnamon / 1 jar of Wild Blueberry jam
Preheat your oven to 180 ° C (Th. 6)
Start by weighing the eggs (without the shell). Then weigh the same amount of sugar, flour and butter (about 150g).
Melt the butter and then let it cool.
In a bowl, whip the eggs with the sugar until you get a very frothy mixture.
Add the cold melted butter, the flour, the half-sachet of baking powder, the pinch of salt and the 1/2 tsp of cinnamon. Pour everything into a sponge cake pan.
Then add 6 spoons of jam on the edges without forgetting the middle of the preparation.
Bake 30 minutes at 180 ° C (Th. 6).
Once the cake has cooled, sprinkle with icing sugar.
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