Not a cleaning tip but one of the world's best recipes!
Grandma Elsie-May, aka "Tatto," baked the world's most delicious blueberry cakes!
Here we share her recipe!
It's nothing fancy but still incredibly delicious, and here in harvest time, nothing could be more fitting than simple and tasty recipes!
The kitchen utensils below are either manufactured and inherited from uncle Jon Mas'n at Lillberget or designed by Lovisa Wattman for Iris Hantverk, the latter can be ordered from our webshop! A little trivia about the heirlooms can be found at the bottom of the page.
For the dough you need:
- 200 g butter
- 1 egg
- 2 dl lukewarm milk
- 50 g yeast
- 1 dl granulated sugar
- 1.5 tbsp vanilla sugar
- 8-10 dl wheat flour
- Here's how to do it: Melt the butter and let it cool.
- Crumble the yeast into the egg and milk and stir until dissolved.
- Add butter, sugar, and vanilla sugar.
- Work in enough flour so that the dough isn't sticky.
- Let rise for about 10 minutes.
-Yes, you're right... so far it's a pretty standard sweet bun dough! But now comes the twist... Don't let the dough rise as long as you would with regular buns. 10 minutes is usually enough.
Turn out the dough and divide it into 12 equal parts. Here you can of course choose to make more small cakes or fewer and larger ones.
12 parts become 6 cakes, which are then divided into "slices" with a knife.
Dough scraper and bread brush, Iris Hantverk, design Lovisa Wattman.
Roll out one part round and roll the other into a length. Place the length around the round and fold over the edge. See the pictures below.
Take your cleaned blueberries, pour them into a large bowl (so you can mix without making a mess), pour over granulated sugar and a tablespoon or two of potato starch.
The amount depends on how much acidity there is in the berries, and the potato starch makes ripe berries less runny. Mix well. The berries should be full of sugar and almost white from the potato starch. Now fill the form you created from dough with the berry mixture. The berries should not run over the edge but fill the entire cake. Brush the edges with beaten egg. Sprinkle with pearl sugar. Bake at 275 degrees Celsius for about 10 minutes, but remember that there is a big difference between ovens... keep an eye on the cake. It's done when it looks like in the picture!
Before serving, dust with powdered sugar! It's certainly neither sugar detox nor dieting 😉
The rolling pin is old, it was made by a great-uncle of my grandmother.
Uncle Jon Mas'n in Lillberget. Jon Mas'n, whose real name was Johan Mattsson and was a brother to Jattre (grandmother's mother, whose real name was Gertrud), and he was a handy man, Jon Mas'n. He lived almost 5km from Siksjönäs at Lillberget, and that's where he also had his workshop. Today, it might not take much of a carpentry course to learn how to turn a rolling pin, but Jon Mase'n at Lillberget first had to build himself a lathe (which he pedaled, so he didn't have electricity for it), and then he could turn a rolling pin for his sister. The rolling pin has now been passed down for four generations and still works perfectly fine! Sometimes it gets a wash with soap, never dishwasher!
– And by the way... if you order clothespins from Västerbottenssåpa...
-well, then they have been in a bowl that the same uncle made a heck of a lot of years ago before they were packed and shipped to you 🙂
Good things last a long time! //Sara