The blueberry cake is a delicate and delicious dessert that is truly worth trying.
There are many sweet preparations with blueberries, all inspired by these characteristic wild berries that are very common and loved especially in America.
This cake is ideal for breakfast or an afternoon snack.
So if you have a fair amount of these fruits, making this cake will be simple.
A few small precautions and you will bake a cake that both adults and children will enjoy, and it’s definitely different from the usual.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 417.78 (Kcal)
- Carbohydrates 58.01 (g) of which sugars 25.05 (g)
- Proteins 8.45 (g)
- Fat 18.58 (g) of which saturated 11.44 (g)of which unsaturated 6.84 (g)
- Fibers 1.77 (g)
- Sodium 34.06 (mg)
Indicative values for a portion of 125 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
- 12.3 oz all-purpose flour
- 3/4 cup sugar
- 2/3 cup butter (softened)
- 3 eggs (at room temperature)
- 2/3 cup milk
- 1 packet baking powder
- Half packet vanillin
- to taste lemon zest (grated)
- 9 oz blueberries
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Sieve
- 1 Electric whisk
- 1 Blender
- 1 Measuring cup for liquids
- 1 Lemon grater
- 1 Spatula
- 1 Baking pan for cakes diam. 8.7 inches
Steps
To prepare the blueberry cake, start by buttering and flouring a cake pan of 8.7 inches in diameter.
Sift the flour with the baking powder.
Wash and dry the blueberries.
Blend half of these coarsely and flour the other half on a plate.
In a large bowl, work the butter with the sugar using an electric whisk.
Then add the eggs, incorporating the previous one before adding the next.
Gradually pour the dry ingredients into the mixture you are working on.
Help yourself with the simultaneous addition of the milk slowly poured in.
Flavor the dough with grated lemon peel and half a packet of vanillin.
Then add the blended blueberries and stir with a spatula. Finally, add the whole blueberries, shaking them first to remove excess flour.
Once mixed, pour into the baking pan and level.
Place in a preheated static oven at 356°F, on the middle/lower rack for about 40 minutes.
If the cake tends to take on too much color too soon, cover the surface with foil, but do not open the oven before at least 25 minutes have passed.
Before removing from the oven, do the toothpick test.If it comes out dry, the cake is ready. Otherwise, prolong baking for another 5 minutes and then repeat the test.
The blueberry cake is now ready.
Wait until it is warm before removing it from the mold.
When cold, sprinkle the surface with powdered sugar.
Storage
This cake can be stored in an airtight container at room temperature in a cool place for a couple of days.
Store in the fridge during hotter periods or simply to extend its shelf life.
Store in the fridge during hotter periods or simply to extend its shelf life.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
