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Blueberries swirl

Author: Les Cultures de chez nous
Petit fuits 2
Portions -
Freezing No


  • 250 ml (1 cup) of sugar
  • 500 ml (2 cups) of water
  • 690 ml (2¾ cups) of flour
  • 160 ml (2/3 cup) of fat or butter
  • 22,5 ml (4½ teaspoons) of baking powder
  • 7,5 ml (1½ teaspoon) of salt
  • 250 ml (1 cup) of milk
  • 750 ml (3 cups) of blueberries
  • 75 ml (1/3 cup) of sugar
  • 15 ml (1 tablespoon) of butter
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  • Mix sugar and water at low heat. Mix dry ingredients with fats with the help of a pastry blender until the dough crumbles. Add milk and stir it up with a fork until the mixture is moist. Knead 20 seconds and lower it down (the size of 10 po x 12 po).
  • Spread fruits over the dough. Sprinkle sugar and butter. Roll, press down the sides and slice into slices of 1 po (which is about 12 slices).
  • Set side by side (must see the fruits) at the bottom of a mold and spray with the water and sugar mixture.
  • Oven bake at 450 ºF (230 °C) for about 25 to 35 minutes.

Chef's notes

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