If you’re looking for a soft, light and very easy cake, this water plumcake with blueberries is just what you need.
Without butter or milk, it’s made with simple ingredients you already have at home and is perfect for breakfast or a snack.
Its texture is incredibly tender thanks to the water and oil, while the blueberries give a fresh, slightly tart note that makes it irresistible.
It’s one of those recipes you’ll make again and again, because it takes only a few minutes to prepare, it’s very light and stays soft for days.
The water plumcake with blueberries is a simple yet surprising cake.
Thanks to the absence of butter and milk it is lighter than classic plumcakes, but remains moist and tender just right.
Fresh blueberries can be replaced with other ingredients such as strawberries, raspberries or chocolate chips, making this recipe extremely versatile.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup (4 fl oz) vegetable oil
- 1/2 cup (4 fl oz) water
- 1 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 2 tsp baking powder
- 1/2 lemon (grated zest)
- 3/4 cup (about 4.4 oz) blueberries
- salt
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Loaf pan (about 8 inches)
Steps
Beat the eggs with the sugar, the grated lemon zest and the salt.
When the mixture is fluffy and pale, gradually add the oil in a thin stream.
Then add the water while continuing to beat, but at low speed.
Fold in the sifted flour together with the baking powder and the potato starch.
Mix the batter well and add the blueberries.
Gently fold them in with a spatula to avoid breaking them.
Pour into a previously oiled 8-inch loaf pan.
Bake at 338°F for about 30 minutes in a preheated static (conventional) oven.
Remove from the oven and let cool before unmolding.
Tips for a perfect plumcake
Beat the eggs and sugar well → they should become pale and frothy
Add the oil in a thin stream → this prevents the batter from collapsing
Don’t crush the blueberries → fold gently
Don’t open the oven immediately → otherwise it may sink
Variations
With chocolate chips
With chopped strawberries, raspberries or blackberries
Lemon version without fruit
FAQ (Questions & Answers)
Can it be frozen?
Yes, best if sliced and portioned beforehand.
How should it be stored?
4-5 days under a cake dome or in an airtight container.
Can I use frozen blueberries?
Yes, but do not thaw them first.
If you love simple but truly delicious cakes, this water plumcake with blueberries will surprise you at the first bite.
Soft, light and fragrant: perfect with breakfast or a cup of tea.
💬 Try it and tell me in the comments: do you prefer it with blueberries or chocolate?
