Blueberry and polenta cakes

• 200 gr plain flour
• 100 gr polenta flour
• 140 gr butter (better if clarified)
• 100 gr blueberries
• 1 nr egg
• 1 pack baking powder

165°C for 21-23 mins, Convection, 30% umidity

Notes: When Italian Polenta becomes the secret ingredient of a wonderful sweet.

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