Have you thought about adding blackberries to a lemon dessert? We give you the best
recipe for Carlota de Limón cake with Blueberry. To add the blueberry we recommend you make a homemade compote, just combining the fruit with sugar and a little water. For the cookie layers we use vanilla cookies.

The best thing about this Carlota de Limón with Mora Azul is that you don't need an oven to cook it and you can mix all the ingredients in the blender. Did you feel like it?

LEMON AND BLUEBERRY CHARLOTTE

Ingredients 14 Portions              Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons            Select all ingredients 2 cups blueberry, for the compote 1/2 cups refined sugar, for the compote 1/8 cups Water, for the compote 2 tablespoons lemon zest, for the compote 1/2 cups lemon juice, sour 1/2 cups evaporated milk 2 cups condensed milk 4 cream cheeses, (760 g) enough vanilla cookie, or cinnamon 1 cup blueberry 2 yellow lemons, sliced, to decorate 1 green lemon, sliced, to decorate to taste Fresh mint, to decorate Preparation Heat a pot over medium heat with blackberries, sugar and water, cook until it reduces and thickens, add lemon zest off the heat. Cool and reserve. For the filling, liquefy the lemon juice with the evaporated milk, the condensed milk and the cream cheese. Reserve. Place a hoop on a metal tray and add a layer of cookies, pour a little of the lemon filling, compote and blueberries. Repeat the process until the ring is complete, refrigerate for 1 hour or until it is consistent. Unmold and decorate with slices of yellow lemon, green lemon and mint leaves. Cut a slice, serve and enjoy.

https://us.kiwilimon.com/recipe/desserts/lemon-and-blueberry-charlotte