Blueberry & Blackberry Mini-Cakes

I'm not sure I will feel good without seasons...
I sometimes dream about a one-year summer but a change is good for the mood too ! Each season brings its delights and pleasures. It's now the season of blackberries and blueberries, and both are exquisite in our patisseries, sweet with a little taste of acidity, just perfect in a tiny soft cake that I advise to enjoy with a tea or coffee in the afternoon, what the French call "le Goûter". Yummy !
@Valérie Szewczyk

 INGREDIENTS (for 6 mini-cakes)

 100g (3/4 cup) all-purpose flour
30g (1/4 cup) oat bran
2 eggs
100g (1/2 cup) unsalted butter
100g (1/2 cup) granulated sugar
6g (1/2 tbsp) baker powder
1 tbsp poppy seeds
A pinch of salt
50g blackberries
50g blueberries

@Valérie Szewczyk

DIRECTIONS
Preheat your oven to 180°C (360°F)

 In a bowl, whisk the eggs with sugar.
When the mixture whittens and gets smooth, add flour and baking powder (sifted), oat bran, poppy seeds, and melted cold butter.
Stir to combine. Add the blueberries to the batter, and combine delicately in using a spatula. 

 Butter mini-cake molds (not necessery if you use silicon moulds).
Garnish at halfway.
Push 3 or 4 blackberries per mould (it depends on the fruits and mould size...)
Bake for about 25 minutes at 180°C (360°F). Remove from the oven. Wait until cold to unmold.

@Valérie Szewczyk

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