Prepare a super quick and delicious spelt plumcake with coconut and blueberries.
If you have coconut flour to use up or a lot of frozen blueberries, get to making this super quick and delicious plumcake.
Here are more easy and quick recipes for a snack or breakfast:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups white spelt flour
- 1 cup gluten-free coconut flour
- 3 eggs (whole)
- 1/2 cup brown sugar
- 7 tbsp butter
- 3/4 cup milk
- 1 cup blueberries (frozen)
- 1 sachet baking powder
Tools
- 1 Electric Whisk
- 1 Loaf Pan
- 1 Spatula
Steps
To prepare this plumcake, you’ll only need a few minutes.
You can use electric whisks or a mixer like the Bimby.
First, make sure you have frozen the blueberries the night before.
Take the loaf pan and lightly butter and flour it.
Place butter and sugar in the mixing bowl and whisk well until they become white and fluffy.
At this point, incorporate the milk and flours (spelt and coconut) along with the baking powder into the butter and sugar mixture, alternating them.
Once you have a well-mixed and homogeneous batter, take the frozen blueberries from the fridge and gently fold them into the batter using a spatula.
Pour everything into the loaf pan.
Bake in a preheated oven at 340°F for about 35-40 minutes.
Let it cool well and then serve it on a nice plate with powdered sugar for decoration.
The coconut and blueberry plumcake keeps for 3-4 days at room temperature, well covered with plastic wrap or in a special cake container.
FAQ (Frequently Asked Questions)
Can I use a cake flour?
You can use any flour you prefer. The measurement will be the same.
