Sbrisolona is one of those cakes I and my children never give up. One because it is truly delicious, two because it’s ready in minutes and the result is always guaranteed.

Crispy just enough and jammy inside, it delights the palate. In this version I added fresh blueberries together with the jam, so believe me — it’s even better!

Great both for breakfast and for an afternoon snack. In fact, I prepare it for my children so they don’t eat store-bought desserts.

For the jam I used an artisanal one with a higher concentration of fruit and very little sugar. When I have plenty of fruit I make it myself so I know what I’m eating…

On my blog you can find many wholesome recipes, both sweet and savory. I also recommend:

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the blueberry sbrisolona

3 1/4 cups type 2 flour
2 eggs
1/3 cup vegetable oil
1/2 teaspoon baking powder
1 zest of 1 lemon
6 1/2 tbsp whole cane sugar
1 jar blueberry jam
1 2/3 cups fresh blueberries

Tools

1 Bowl
1 Springform pan

Steps to prepare the blueberry sbrisolona

To prepare the sbrisolona start by taking a bowl and add first the flour, then the eggs, then the sugar, the vegetable oil and finally the baking powder and the zest of one lemon. Then, with your hands, crumble the dough — literally — combining the ingredients together.

Then take a springform pan 10.25 in diameter and grease and flour the base and sides. Press in the dough slightly to compact it and form a rim about 1 inch high.
Next add the blueberry jam and the fresh blueberries, distributing them evenly over the entire surface as in the photo.
Finally add the remaining dough, again crumbled, and completely cover the filling. Bake at 338 °F for about 30 minutes. Once cooked, let it cool and serve…
Enjoy!