Craving something sweet but short on time?! Prepare the quick blueberry cake without butter and milk! Super soft and full of fruit, light but delicious!
The smart cake with blueberries is suitable for everyone, even for those intolerant to lactose. In fact, it contains neither butter nor milk.
The quick cake with fresh fruit is perfect for any occasion! We can enjoy it at breakfast, after a meal, or for snack. It stays soft for days and we can also freeze it. In this case, I recommend slicing it for convenience.
This cake is full of fresh blueberries but we can customize it to our liking. Just use the seasonal fruit we prefer.
Besides this, I made the version with strawberries and bananas, delicious and fragrant but also with apples and cinnamon!
But now let’s get to it and prepare the quick blueberry cake.
If you like genuine and light desserts, also check out these:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.9 cups all-purpose flour
- 2 eggs (medium whole)
- 1 cup sugar
- 5 tbsp vegetable oil
- 1/3 cup water (or milk or plant-based beverage)
- 6 oz blueberries (or fresh fruit of choice. If you like sweet desserts, you can go up to 1 cup of sugar as blueberries are not very sweet)
- 1 tsp baking powder (half packet)
- as needed lemon zest (or rum flavor or lime zest, orange, vanilla bean, etc.)
Tools
- Mixer electric
- Bowl
- Spatula
- Cake Pan
- Grater
- Sifter
Preparation
Wash the blueberries under cold water and gently pat dry with a paper towel.
In a bowl, break the medium whole eggs, add the sugar and beat with an electric whisk.
You should obtain a light, fluffy mixture. Then add the vegetable oil slowly and mix.
Pour in water at room temperature (or milk or plant-based beverages of choice).
Stir and then add previously sifted flour and baking powder. Mix well.
We’re almost done! Add half of the blueberries to the mixture and mix with a spatula.
Line a small square pan (preferably 8×8 or 9×9 inches) with parchment paper and pour in all the batter.
Distribute the remaining blueberries evenly on the surface here and there.
Bake in a preheated static oven at 340°F for about 35 minutes (baking time varies from oven to oven).
After 30 minutes, check by quickly opening the oven, if the surface is still too soft continue for another 5-10 minutes.
If the surface is firm, do the toothpick test, if it comes out dry, remove from the oven and let it cool.
Then remove from the pan and let the cake dry on a wire rack.
If you want, before enjoying it, you can dust with powdered sugar.
Tips: the quick cake can be personalized using the fruit you like best.
Depending on the fruit we use, the sugar amount may vary.
Blueberries are naturally not very sweet, so I do NOT recommend reducing the indicated amount, already low for the type of fruit used.
Apples, strawberries, bananas are sweeter and you can reduce the sugar amount to a maximum of 3/4 cup.
For the quick cake, use small and shallow pans (round, square, or rectangular).
This is to prevent the fruit from ending up only at the bottom of the cake.
Recipe and Photo Gabry – all rights reserved
