Name: Soursop Cake with Blueberries
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 500 milliliters soursop pulp, blended (seedless); 2 eggs; 100 grams butter; 250 grams wheat flour; 1 1/2 cups cow's milk; 1 teaspoon baking powder; 1 cup sugar; 50 grams cranberries

Preparation

Low

Preheat the oven to 250°C In the blender, add all the ingredients except the blueberries and blend until smooth.

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