Blueberry Cheese Muffin Cake
1.
Make Campbell first: Sift the low-flour almond flour and add thinly sliced butter. Rub it with your hands until it is coarse. You can refrigerate the unused Campbell for a week or store it in the freezer.
2.
The butter is softened at room temperature, Campbell prepares to refrigerate, mix low-powder baking powder and sieve, and cut the cream cheese into small pieces. Cover the 6-inch round mold with greased paper or rub butter to prevent staining. Preheat the oven 180 degrees.
3.
Put butter, brown sugar, and white sugar in the basin and mix well with a spatula. Use an electric whisk at high speed for 3 minutes until it becomes white and fluffy.
4.
Add the egg liquid in three times, each time for 1 and a half minutes at high speed.
5.
The surface pattern of the mixed material is clear.
6.
Add 1/4 powder first.
7.
Press diagonally and stir 15 times.
8.
At this time, you can still see the flour residue, it's okay, don't stir it too much.
9.
Add half of the milk and continue to stir for 8 times. The milk is not required to be stirred evenly.
10.
When the milk is still visible in the batter, add half of the flour, continue to stir 15 times, add milk and stir 8 times, pour in the remaining flour, and stir 10-20 times.
11.
Add blueberries and dried fruits (leave a little bit for decoration).
12.
Stir vigorously with a spatula for 4-5 times.
13.
Put 1/3 of the mixed batter into a round mold and spread a layer of cream cheese.
14.
Pour in the remaining batter, smooth the surface with a spatula, sprinkle with Campbell, blueberries, and dried fruits to decorate.
15.
Put it into the preheated oven, and bake it for 50-55 minutes on the bottom layer, up and down at 175 degrees! Poke the baked cake with chopsticks, so that it doesn't feel sloppy, remove the mold and let it cool.
16.
The savory and hot blueberry cheese muffin cake is ready.
17.
Well, salty cream cheese + sweet brown sugar cake + crispy Campbell, it's so delicious!
Tips:
There will be white powder in the mixed batter, so there is no need to over-mix; the powder and milk are poured into the basin alternately, and the next material is added each time without completely mixing.
