This is a wonderful cake, the SOFT BLUEBERRY CAKE (blueberry cake) was my mother’s favorite; when she made it, it was a big celebration.
A soft dessert that smelled of the woods; the day became nicer, going to school was more pleasant knowing that when you returned the snack waiting for us was a slice of this fantastic cake. She didn’t make it very often, perhaps to make the surprise of finding it on the table even sweeter, as if by magic.
It’s an easy cake to prepare, with just a few fresh ingredients, and in no time you’ll have a perfect treat for breakfast or an afternoon snack.
Here are other delicious blueberry cakes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 487.22 (Kcal)
- Carbohydrates 52.57 (g) of which sugars 27.75 (g)
- Proteins 7.55 (g)
- Fat 27.05 (g) of which saturated 12.55 (g)of which unsaturated 7.25 (g)
- Fibers 3.99 (g)
- Sodium 24.97 (mg)
Indicative values for a portion of 156 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
- 2 cups All-purpose flour (Farina 00)
- 1 cup Almond flour
- 3/4 cup Butter (room temperature (about 6 oz / ~1½ sticks))
- 2/3 cup Brown sugar (packed)
- 1 tsp Ground cinnamon
- 2 Eggs
- 3 1/3 cups Blueberries
- to taste Mint (fresh)
- to taste Sugar
- 1 packet Baking powder
- 1 shot Rum (about 1 fl oz)
- Springform pan Guardini Gardenia, removable-bottom springform pan, drip-proof base, steel with non-stick coating, color black — diameter 9.5 in
- Electric whisk Moulinex HM450 PrepMix, Electric Hand Mixer, 450 W, 5 adjustable speeds and a Turbo button, 2 stainless steel blades, 2 dough hooks, comfortable use, white and gray
- Bowl Guzzini Season M Happy Hour container, transparent, ø9.65 x h4.53 in
- Sieve AmazonCommercial – Flour sifter, stainless steel, large size
Steps – Soft blueberry cake
With the electric beaters, beat the butter with the sugar until you obtain a fluffy mixture. Add the eggs one at a time and pour a small shot (about 1 fl oz) of rum into the batter, continue to beat. Sift the flours with the cinnamon and baking powder into a bowl and gradually add them to the batter, stirring with a wooden spoon. If the batter seems a little dense, gradually add some milk until it becomes smooth.
Line an 8.5/9.5-inch diameter pan with parchment paper. Pour half of the batter into the pan, add 3/4 of the blueberries with some torn mint leaves, sprinkle a tablespoon of sugar over the blueberries and cover with the remaining batter.
Distribute the remaining blueberries over the surface of the cake, add a bit more mint, and the other tablespoon of sugar. Bake in a preheated oven for about 45 minutes at 356°F, check doneness with a skewer. Once ready, remove and let cool, then dust with powdered sugar.
Storage and tips for the Soft Blueberry Cake (blueberry cake)
You can serve it with vanilla ice cream, or garnish it with a blueberry meringue buttercream. It keeps for 3–4 days in a closed container.
