Soft, creamy and super indulgent
The blueberry and Nutella egg-free cake is an irresistible dessert, perfect for anyone looking for a soft cake rich in cream but without using eggs in the batter.
The cocoa base is soft and fragrant, while the filling alternates two indulgent creams: a Nutella cream with mascarpone and whipped cream and a fresh, slightly tangy blueberry cream. The result is a show-stopping, creamy cake perfectly balanced in flavor.
It’s the ideal dessert for:
birthdays
parties
special occasions
Thanks to the blueberry tea soaking syrup, the cake stays moist and super fragrant.
Try these recipes with blueberries as well:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
pan 8 in
- 210 g all-purpose flour
- 160 ml milk
- 200 g sugar
- 1 vasetto plain yogurt (about 125 g (1/2 cup))
- 80 ml vegetable oil
- 50 g potato starch
- 40 g unsweetened cocoa powder
- 1 baking powder
- 100 g Nutella® (Or similar)
- 250 ml heavy cream (for whipping)
- 120 g mascarpone
- 100 g sugar
- 200 g blueberries
- 250 ml heavy cream (for whipping)
- 120 g mascarpone
- 120 g sugar
- Half lemon
Steps
👩🍳 Preparation video HERE.
-
Let’s prepare the base
In a bowl put:
flour
sugar
potato starch
cocoa
Add the baking powder and mix well.
Add:
yogurt
Add:
milk
oil
Mix until you obtain a smooth batter.
Pour into the greased pan and bake at 356°F for about 40–50 minutes.
Let cool completely.
Prepare the Nutella cream
In a bowl put:
mascarpone
whipping cream
sugar
Nutella
Beat with electric whisk until you obtain a soft, stable cream.
Prepare the blueberry cream
In a small saucepan put:
blueberries
sugar
lemon juice
Cook for about 10 minutes, stirring occasionally.
Let cool completely.
In a bowl whip the cream, mascarpone and sugar until you obtain a soft cream.
Add the cooled blueberry mixture and fold gently.
Assembling the cake
Once the base is cold, remove it from the pan and cut into three equal discs.
Prepare the soaking syrup
Make a blueberry tea and let it cool completely.
Place the first disc on the serving plate and soak with the blueberry tea.
Add a layer of blueberry cream using a piping bag.
Cover with the second disc, soak it
add a layer of Nutella cream.
Place the third disc, soak lightly and decorate with the remaining creams, alternating as you like.
Decorate as desired and refrigerate the cake for a few hours.
✨ Result
A cake that is:
soft
creamy
egg-free
full of flavor
Perfect for those who love the blueberry and chocolate pairing.
storage:
The cake keeps in the refrigerator for 2–3 days, covered with cling film or under a cake dome.
It can be frozen in slices for up to 1 month
FAQ (Questions & Answers)
Can I use frozen blueberries?Yes, just cook them the same way as fresh ones.
Can I replace the Nutella?Yes, you can use any hazelnut spread.
Can I skip the soaking syrup?Yes, but the soaking syrup keeps the cake more moist.
