Craving something sweet but short on time?! Make the quick blueberry cake without butter and milk! Super soft and full of fruit, light but delicious!
The clever cake with blueberries is suitable for everyone, including those with lactose intolerance. In fact, it contains neither butter nor milk.
The quick cake with fresh fruit is perfect for any occasion! We can enjoy it for breakfast, as a dessert, or for snack. It stays soft for days and we can even freeze it. In this case, I recommend slicing it for convenience.
This cake is full of fresh blueberries but we can customize it to our taste. Just use the seasonal fruit we like best.
Besides this, I have made the version with strawberries and bananas, delicious and fragrant, but also with apples and cinnamon!
But now let’s get started and prepare the quick blueberry cake.
If you like genuine and light desserts, also take a look at these:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 2 eggs (medium whole)
- 1 cup sugar
- 5 tbsps vegetable oil
- 5 tbsps water (or milk or plant-based drink)
- 1 cup blueberries (or fresh fruit as desired)
- 1 tsp baking powder (half sachet)
- as needed lemon zest (or rum flavor or lime, orange zest, vanilla bean etc.)
Tools
- Mixer electric
- Bowl
- Spatula
- Cake Pan
- Grater
- Sieve
Preparation
Wash the blueberries under cold water and gently pat dry with paper towels.
In a bowl, break the whole medium eggs, add the sugar, and beat with the electric mixer.
You should get a pale and fluffy mixture. Then slowly add the vegetable oil and combine.
Also pour in the room temperature water (or milk or plant-based drinks as desired).
Mix and then add the previously sifted flour and baking powder. Combine well.
We are almost done! Add half of the blueberries to the mixture and mix with a spatula.
Line a small square baking pan (ideal is 8×8 or 9×9 in) with parchment paper and pour in all the batter.
On the surface, place the remaining blueberries, distributing them evenly here and there.
Bake in a preheated static oven at 340°F for about 35 minutes (baking time varies from oven to oven).
After 30 minutes, check quickly by opening the oven, if the surface is still too soft, continue for another 5-10 minutes.
If the surface is firm, do the toothpick test, if it’s dry, remove from oven and let cool slightly.
Then remove from the pan and allow the cake to dry on a wire rack.
If you like, before enjoying it, you can sprinkle with powdered sugar.
Tips: the quick cake can be customized using the fruit we like best.
Depending on the fruit we use, the amount of sugar may vary.
Blueberries are naturally not very sweet so I do NOT recommend decreasing the indicated amount, already low for the type of fruit used.
Apples, strawberries, bananas are sweeter and you can decrease the sugar amount by 20-30 grams.
To make the quick cake, use small and shallow pans (round, square, or rectangular).
This is to prevent the fruit from ending up only at the bottom of the cake.
Recipe and Photo Gabry – all rights reserved
