The soft blueberry cake, better known as blueberry cake, is the recipe for the soft homemade cake full of juicy blueberries that provide moisture and flavor to the cake. Using just one egg in the batter and a fork, in about 5 minutes we bake a delicate cake perfect for any moment of the day, and if served with a scoop of ice cream or a dollop of cream, it becomes a good dessert for more formal occasions!
So, after the delicious plumcake (and in that article, I also talk about the properties of blueberries) that has accompanied many of my breakfasts, today I’m bringing the soft blueberry cake to the table!
To make it even more delicious, before baking it, I added a few teaspoons of blueberry jam, which you can omit if you don’t have it because the result will still be amazing!
Let’s go to the kitchen and have fun preparing the soft blueberry cake together!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 238.90 (Kcal)
- Carbohydrates 30.22 (g) of which sugars 17.55 (g)
- Proteins 3.21 (g)
- Fat 12.19 (g) of which saturated 4.24 (g)of which unsaturated 2.44 (g)
- Fibers 0.95 (g)
- Sodium 8.08 (mg)
Indicative values for a portion of 70 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
- 1 1/2 cups type 2 flour (or all-purpose)
- 3/4 cups sugar
- 2/3 cups fresh liquid cream (or milk or another plant-based drink)
- 5 tbsp butter
- 1 egg
- 1 cup blueberries
- 8 tsp jam
- 1 tbsp baking powder
- lemon zest
Steps
The butter must be soft, so take it out of the fridge at least an hour before … or pass it a few seconds in the microwave.
– Work with a fork or electric beaters, the soft butter with the sugar; add the egg and mix well with the electric beaters or fork.
– Add the cream to the mixture.
– Pour the sifted flour with the baking powder, and finally the grated lemon zest.
– Butter and flour the mold of 8 to 9 inches in diameter and line the bottom with a sheet of parchment paper.
– Preheat the oven to 356°F static or 347°F fan-assisted.
– Pour half of the batter into the cake pan, add the jam, and cover with the rest of the batter.
– Sprinkle one tablespoon of flour on the blueberries (washed and dried), remove the excess, and place them on the cake. Dust the surface with 1 tablespoon of sugar. Bake for about 30/35 minutes, doing the toothpick test.
– Out of the oven, unmold the cake, remove the parchment paper, and let it dry on a cooling rack.
