This is a wonderful cake, the SOFT BLUEBERRY CAKE is my mom’s favorite. When she made it, it was a big celebration.
A soft dessert that smelled like a forest, and the day became more beautiful. Going to school was more enjoyable, knowing that when you returned, the snack waiting for you was a slice of this fantastic cake. She didn’t make it very often, perhaps to make the surprise of finding it one day on the table, just like magic, even more beautiful.
It’s a simple cake to prepare, with a few fresh ingredients, and in no time you’ll have a perfect sweet treat for breakfast or a snack.
Here are some more delicious blueberry cakes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Blueberry Cake
- 2 cups All-purpose flour
- 1 cup Almond flour
- 6 oz Butter (room temperature)
- 3/4 cup Brown sugar
- teaspoons Ground cinnamon (1)
- 2 Eggs
- 18 oz Blueberries
- as needed Fresh mint
- as needed Sugar
- 1 packet Baking powder
- 1 small glass Rum
- Springform Pan Guardini Gardenia, Springform Pan 1 base 9.5 inches, Non-Stick Steel, Black
- Electric Mixer Moulinex HM450 PrepMix, Electric Mixer, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
- Bowl Guzzini Season M Happy Hour Container, Transparent, Ø9.8 x h4.5 inches
- Sifter AmazonCommercial – Flour Sifter, Stainless Steel, Large Size
Using electric beaters, cream the butter with the sugar until you get a frothy mixture. Add one egg at a time and pour in a small glass of rum, continue to whip the mixture. Sift the flours with cinnamon and baking powder into a bowl and gradually add them to the mixture, stirring with a wooden spoon. If the mixture seems a bit dense, gradually add milk until it becomes soft.
Line a 9-9.5 inch diameter baking pan with parchment paper. Pour half of the batter into the pan, add 3/4 of the blueberries with some chopped mint leaves, sprinkle a tablespoon of sugar over the blueberries and cover with the remaining batter.
Distribute the remaining blueberries on top of the cake, a little more mint, and the other tablespoon of sugar. Bake in a preheated oven for about 45 minutes at 350°F, checking with a toothpick. Once ready, remove and let cool, dust with powdered sugar.
Storage, tips for Soft Blueberry Cake
You can serve it with vanilla ice cream or garnish it with blueberry meringue buttercream. It keeps for 3/4 days in a closed container
