Soft Blueberry Plumcake, a super soft and fragrant baked treat, a true embrace of sweetness. Its texture is incredibly soft and moist, and the aroma… well, the aroma is irresistible! It’s ideal for breakfast or a snack.
After baking, it remains soft and moist, thanks to the yogurt and oil instead of butter. The blueberries inside give it a slightly tart touch that balances well with the sweetness and makes it lighter on the palate.
It’s a simple dessert to make, but guaranteed to be a success.
Let’s see together how to prepare the recipe for Soft Blueberry Plumcake. Get the ingredients ready, we shall begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 110 g sugar
- 90 g vegetable oil
- 125 g plain yogurt (or berry flavored)
- 200 g flour
- 1 pinch salt
- 50 g cornstarch
- 1 packet baking powder
- 1/2 lemon zest (grated)
- 200 g blueberries
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Cake Pan
Steps
First, preheat the oven to 356°F, on “static” mode.
Put the whole eggs with the sugar and a pinch of salt in the stand mixer, whisk at maximum speed for about 10 minutes, until you get a soft and fluffy mixture. If you prefer, use electric beaters.
Meanwhile, wash the lemon and dry it, grate it (avoiding the white, bitter part).
Add a little at a time the yogurt, vegetable oil and the grated zest of 1/2 lemon (or vanilla). Continue mixing at low speed until well blended.
In a separate bowl, sift the flour, cornstarch, and baking powder; add the flour mix gradually to the batter. Gently mix with a spatula from bottom to top, not to deflate the mixture. You should get a soft and homogeneous batter.
Wash and gently dry the fresh blueberries. If using frozen ones, do not thaw them. To prevent them from sinking during baking, toss them in a tablespoon of flour before adding them to the batter and mix quickly. I put more than half of the blueberries in the batter and the remaining on top before baking.
Pour the batter into a plumcake mold (about 10×4.3 inches) greased and floured (or lined with baking paper). Cover with the remaining blueberries. If you want a perfect central crack, make a slight longitudinal cut in the center of the batter before baking.
Bake in the preheated oven for about 35-40 minutes. Cooking times vary from oven to oven. To check the doneness, insert a toothpick (or a spaghetti) in the center of the cake. If it comes out clean, it’s done. If it is sticky and wet, the cake is not yet ready.
Let the plumcake cool completely. Once at room temperature, dust with powdered sugar. Here is the Soft Blueberry Plumcake ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Soft Blueberry Plumcake in an airtight container for 2-3 days at room temperature. Never seal the plumcake (under a dome, in a container, or bag) until it is completely cool because it may mold over the days: trapped moisture is the main cause of softening and mold.
Beyond 3 days, place it in the refrigerator.
Tips and Suggestions
– All at Room Temperature: this is the number one secret for fluffy desserts. Take eggs and yogurt out of the fridge at least 1-2 hours before. Cold ingredients do not blend well and destabilize the emulsion with fats, making the batter less homogeneous and less leavened.
– Preheated Oven: Always bake the plumcake in a preheated oven. This immediately starts the leavening and ensures a better shape.
– Handling Blueberries (To Prevent Sinking): wash the blueberries and dry them perfectly with kitchen paper. Moisture is the enemy of flouring. Roll the blueberries in a tablespoon of flour (or cornstarch/potato starch, even better, to lighten) and shake them in a sieve to remove the excess. This creates a “coat” that prevents them from slipping to the bottom. Add the blueberries last, stirring very little and gently with a spatula. An overworked batter loses air and causes the fruits to sink.
– Whip Eggs and Sugar: Whip eggs and sugar until they are light, fluffy, and tripled in volume. This is the air that will make the plumcake rise.
– Sift Dry Ingredients: Always sift flour and baking powder together to avoid lumps and to distribute the leavening agent evenly throughout the batter.
– Do Not Open the Oven! Do not open the oven for at least the first 30 minutes of baking. The sudden drop in temperature can cause the dome to collapse.
Variations
You can replace or combine blueberries with many other fruits, creating perfect treats for every season.
– Raspberries, Blackberries, Strawberries: perfect in combination with blueberries (Berry Fruit Plumcake). They need to be floured gently and added gently so as not to break.
– Apricots/Peaches: cut them into small cubes (for the batter) and thin slices (for decoration on top). They tend to release juice and make the dessert very moist.
– Apricots/Peaches: cut them into small cubes (for the batter) and thin slices (for decoration on top). They tend to release juice and make the dessert very moist.
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