There is a legend in my hometown: it is said that a long time ago, mountain people who lived on the mountains would make an appointment to go deep into the mountains to pick wild fruits, walnuts, pears, pine pagodas, mushrooms and so on in autumn. The trees in the mountains are lush, and wild animals often appear. People should pick separately and can’t be too far apart. They should greet each other to prevent falling behind. One day, a man met a large bush full of blue and purple fruits. He picked one and tasted it. It was delicious and juicy. He had a strange aroma. He didn’t know his name. As soon as he was excited, he shouted to everyone: “all, all, all here…” later, it gradually evolved into today’s name: Du persimmon.


50g low powder
1 egg
25g salad oil
30g milk
20G fine granulated sugar
1 tsp Baking powder
50g blueberry jam with fruit grains


Step 1
Prepare the required ingredients: 1 egg, 50g low flour, 25g salad oil, 30g milk, 20g fine granulated sugar, 50g blueberry jam with fruit grains, and 1 tsp Baking powder

Step 2
Put the eggs into the egg bowl and pour in fine granulated sugar or powdered sugar

Step 3
Stir well with manual egg pump

Step 4
Pour in the salad oil

Step 5
Stir again

Step 6
Add blueberry jam

Step 7
Add milk

Step 8
Mix the ingredients well

Step 9
Mix low powder and baking powder, sift in, stir with a scraper and mix evenly

Step 10
Pour the batter into the heart mold

Step 11
Preheat the oven 180 degrees and fire up and down in the middle

Step 12
Bake for 25 minutes