Whole wheat plumcake with berries is a soft and delicious dessert. How good are the desserts with fruit, moist inside and super fragrant. Today I added some sweet berries to the batter of a very soft plumcake and the result was amazing! A cake with whole wheat flour that is very soft and special. Just imagine the delicious fragrance that filled my entire house as soon as I took my cake with berries out of the oven. A soft and delicious dessert with berries that’s special for breakfast, as a snack, or anytime you crave a sweet treat. The addition of whole wheat flour to the batter gives the plumcake with berries a rustic and genuine flavor that won me over from the first bite. Let’s run into the kitchen and prepare together the whole wheat plumcake with blackberries
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For a 7.8 x 4.3 inch loaf pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 148.82 (Kcal)
- Carbohydrates 23.40 (g) of which sugars 12.62 (g)
- Proteins 3.83 (g)
- Fat 4.98 (g) of which saturated 1.01 (g)of which unsaturated 3.60 (g)
- Fibers 1.44 (g)
- Sodium 22.62 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 110 g sugar
- 3 1/3 tbsp vegetable oil
- 1 jar plain yogurt
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 10 1/2 oz berries
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar
What You Need to Make the Berry Plumcake
- Loaf Pan
- Hand Mixer
How to Prepare the Soft Whole Wheat Plumcake
Wash the berries and let them drain. If you are using frozen berries, let them thaw and then drain in a colander. Beat the 2 whole eggs with the sugar using an electric mixer for about 8-10 minutes, until you have a light and fluffy mixture.
Add the vegetable oil and a jar of plain or berry yogurt. Stir. Now add the sifted whole wheat flour and all-purpose flour, and the baking powder. Mix well.
Finish by adding 3/4 of the berries and mix with a spatula to incorporate them into the batter. Oil a 8-inch long loaf pan. Pour the batter into it and distribute the remaining berries on the surface.
Bake the whole wheat plumcake with berries in the preheated oven at 350°F in static mode for 35-40 minutes. Always use the toothpick test to check the cake’s internal doneness. Let it cool before unmolding it onto a serving plate, and decorate as desired with some powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
With the same quantities, you can use a round pan with a 8-inch diameter
For a larger loaf pan or a round pan with a 9.4-inch diameter, add half more of all ingredients
Loredana’s Tips
*This article contains affiliate links
The whole wheat cake with berries stays soft in a container for 2-3 days
If you prefer, you can replace the vegetable oil with 50 grams of melted butter
For a less rustic flavor, you can replace all or part of the whole wheat flour with all-purpose or plain flour
Also check out my recipe for Whole Wheat Biscuits
Your Questions
Can I use frozen berries?
Yes, let them thaw and drain well
Can I use only blackberries or only blueberries?
Certainly
What can I replace the jar of yogurt with?
With 1/2 cup of milk, if you prefer, rice or soy plant milk is also fine
