The recipe for the Super Soft Blueberry Cake scented with lemon has been on my blog Le Ricette di Bea since 2013. I prepared it that one time because my ex-Director Chiesa Felice had blueberries in his garden and gave them to me. So, I tried this easy and quick recipe, a cake that doesn’t require too much preparation time. This Blueberry Cake is soft, luscious with every bite, perfect for breakfast or a snack. Respecting the seasonality of blueberries which runs from June to August. Throughout the year, you can easily find them in the supermarket, but at less affordable prices.
The cooking time is about 40 minutes, with a static oven at 340°F. Keep in mind that my oven is very old, as I often say, so it might require 50 minutes of cooking. The original recipe I read indicated 320°F for 50 minutes. Therefore, assess the cooking based on your oven’s characteristics. The most common mistake is following the baking times of a cake to the letter, but everyone knows their oven and should know if it works optimally or not. Mine has a heating element that sometimes acts up, cooking too fast or too slow.
The Soft Blueberry Cake will remain soft for days, kept sealed in a cake container. This will prevent too much air from coming into contact with the surface and drying it out too much. You can also find other blueberry recipes or with other fruits, like peaches or cherries, on the blog. I’ll leave you some ideas below. Each blue link will take you directly to the recipe you’ve chosen.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 299.77 (Kcal)
- Carbohydrates 38.81 (g) of which sugars 16.27 (g)
- Proteins 6.45 (g)
- Fat 14.29 (g) of which saturated 8.07 (g)of which unsaturated 6.04 (g)
- Fibers 0.93 (g)
- Sodium 85.93 (mg)
Indicative values for a portion of 62 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
- 4.25 oz blueberries
- 3.53 oz butter (softened at room temperature)
- 2 eggs (at room temperature)
- 3 tbsps water
- 2 tbsps milk (at room temperature)
- 1.57 cups all-purpose flour
- 0.28 cups potato starch (or cornstarch)
- 2.82 oz sugar
- 0.71 oz brown sugar
- to taste lemon (about 0.35 oz of grated peel)
- 1 thin drizzle vegetable oil (to grease the cake pan)
- 1 packet baking powder
- to taste powdered sugar
- 1 pinch salt
Tools
The cake pan I used is 9.5 inches. If you want to prepare a cake with a 10 or 11-inch pan, you’ll need to increase the indicated amounts by about 0.71 oz in the first case and by about 1.41 oz in the second case. Two eggs are still enough for the 10-inch pan, but for the 11-inch, you will need three, always at room temperature. Also, increase the liquids as indicated.
- 1 Scale
- 1 Bowl
- 1 Electric Whisk
- 1 Oven
- 1 Spatula
- 1 Spoon
- 1 Grater
- 1 Cake Pan
Steps for Blueberry Cake Recipe:
First, preheat the oven to 320°F and then start preparing our ingredients. Take the butter, cut it into small cubes, and place the indicated amount in a deep bowl, let it soften at room temperature.
Then take the lemon and lightly grate the peel, set aside. Not much peel is needed, just enough for aroma.
Start working on the ingredients once the butter is soft. Pour the white granulated sugar into the bowl with the butter and turn on the electric mixers. Work the butter with the sugar until it becomes a homogeneous mixture. Now add one egg at a time, this will help incorporate the right amount of air into the cake and ensure the ingredients are well incorporated.
When the second egg has been mixed, start adding the sifted flour, two tablespoons at a time. Pinch a bit of salt, gradually add the liquids now. So water and milk. These two ingredients replace two eggs, I use very few eggs in my cakes. If you want to try the version with 4 eggs, do not add the milk and water. The last ingredient to add to the Blueberry Cake mix is the baking powder. Once the baking powder is incorporated, turn off the electric mixers.
Now take the spatula or the marisa, it will be needed to mix the whole blueberries into the mixture. Do not add the entire amount of blueberries, keep about thirty aside for the surface. Perform gentle movements from bottom to top. Butter or grease the 9.5-inch cake pan with a thin drizzle of vegetable oil. Pour the mixture into the cake tin. Gently add the blueberries on the surface of the cake, sprinkle with the brown sugar, and add the grated lemon peel flakes. Now bake the blueberry cake. I raised the oven to 340°F just before baking the cake. From this moment on, I considered a cooking time of 40 minutes. I then did the toothpick test before turning off the oven and had to continue cooking for another 5 minutes. The cake must be thoroughly cooked inside and out. Let it cool at room temperature for at least two hours before removing it from the pan. Before serving the cake, dust the surface with powdered sugar. I just have to remind you that I look forward to seeing you on the blog with lots of recipes and curiosities from my kitchen. Bon appétit!!!
Storage of the Blueberry Cake:
Store the blueberry cake in a cake container for four days, it will finish sooner, I assure you, and it will remain soft and luscious, thanks to the whole blueberries left in the batter and on the surface.
Advice:
Add the powdered sugar only just before serving the blueberry cake, as it is easily absorbed by the surface of our cake. This blueberry dessert is very moist inside, this is the secret to its being softer than any other cake.
