Simple and quick to make, the blueberry cake is a soft, fragrant and indulgent dessert characterized by a layer of jam on top. This delicious cake can be enjoyed for breakfast or as a snack, but also as an after-meal treat, for example served with a scoop of ice cream, and it keeps for a couple of days. Below, let’s see together what you need to prepare this delicious soft blueberry cake at home:
More recipes with blueberries:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1 1/4 cups all-purpose flour (about 5.6 oz)
- 5 tbsp cornstarch (about 40 g)
- 2/3 cup granulated sugar (about 4.9 oz)
- 5 tbsp vegetable (seed) oil (about 70 ml)
- grated lemon zest
- 1 tbsp baking powder (for cakes) (about 3 tsp / 12 g)
- 1 2/3 cups blueberries (about 8.8 oz / 250 g)
- to taste blueberry jam
Steps
Beat the eggs with the sugar in a bowl until you obtain a light and frothy mixture.
Add the oil in a thin stream, the grated lemon zest, the flour sifted together with the cornstarch and the baking powder. Mix well until you have a smooth, lump-free batter.
Wash the blueberries, pat them dry with kitchen paper and toss them in a little flour. Using a sieve, remove the excess flour and fold them into the batter, mixing gently from the bottom up with a spatula.
Pour the batter into a 9-inch (22 cm) cake pan, previously buttered and floured, and level the surface.
Transfer the cake to a preheated oven at 356°F and bake for about 40 minutes, performing the usual toothpick test.
Remove from the oven and let cool completely. Turn the cake out onto a serving plate and spread a few tablespoons of blueberry jam over the surface.
Garnish, if you like, with fresh blueberries dusted with powdered sugar and serve.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
