Citrus Plumcake with Dried Blueberries, an easy and delicious cake to prepare in just a few moments all in one bowl, perfect even using just a fork.

With the irresistible aroma of freshly squeezed citrus fruits.

Alternatively, you can also use ready-made juices.

This plumcake is perfect for breakfast, it’s super soft and lasts several days if well preserved, even simply covered with a sheet of aluminum foil.

Here below are the recipes of my favorite plumcakes, all delicious and easy to make.

Ingredients

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 22 cm plumcake mold
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Tools

To make the Citrus Plumcake with Dried Blueberries, first quickly beat the eggs with the sugar for a couple of minutes.
Add the lemon juice, preferably freshly squeezed orange juice, and the sunflower oil.
Add the potato starch, flour, and baking powder and incorporate them gently, using a hand whisk or electric beaters.
Line a 22 cm loaf pan with parchment paper and pour the mixture.
Add some of the cranberries, mix to incorporate them into the batter, and then add the remaining cranberries.
Bake in a preheated convection oven at 356°F for 35-37 minutes.
Perform the toothpick test to check for doneness.
If it comes out dry once inserted, the cake is ready to be removed from the oven.
Allow to cool before removing from the mold.