600 grs. blueberries (fresh or freeze)
1/2 cup of rhum or kirch (optative)
pinch of salt
3 tablespoons of flour
5 tablespoons of sugar
350 ml of milk
butter to the pan or ramekins
Set aside the blueberrie swith kirch or rhum, by 30 minutes.
Beat the eggs in a bowl, add the flour, pinch of salt and sugar, mix well.
Warm the milk and add the egg batter and stir all the time with a manual beater.
Preheat the oven at 180°c
Buttered the mold or ramekins and place the blueberries(without de liqueur juice) and empty over them the batter.
Cook by 25 a 30 minutes. or until is bubble and little golden.
Powder with icing sugar and serve.