The super soft blueberry cake is a delicate and light dessert, ideal for those who love fresh and genuine flavors.
Its soft and moist texture is achieved through the choice of ingredients that provide softness, and the blueberries, the stars of the recipe, add a sweet-tart contrast that pairs perfectly with the soft and sweet base. The addition of peaches further enhances the cake’s freshness and flavor.
Blueberries are rich in antioxidants, helping to fight free radicals in the body and may contribute to preventing cellular aging.
They are also a great source of vitamin C, burn fat, are good for eyesight, and improve memory.
A genuine and healthy cake, easy to make and guilt-free!
It’s a versatile cake suitable for many times of the day: from breakfast, as an energy boost to start the day, to snack with tea or coffee. It’s also a light dessert to serve after lunch or dinner, without being overly heavy.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing the Super Soft Blueberry Cake
- 2 eggs
- 1/4 cup sugar or erythritol
- 1/2 cup Type 1 flour
- 2 teaspoons baking powder for desserts
- 3 oz plant-based milk
- 1 1/2 tbsps vegetable oil
- 8 oz blueberries
- to taste powdered sugar
- 1 peach
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Cake Pan
- Parchment Paper
- 1 Spatula
Steps for Preparing the Super Soft Blueberry Cake
To prepare the delicious super soft blueberry cake WATCH THE VIDEO RECIPE
Wash the blueberries under running water and dry them with paper towels.
Peel a peach, cut it into not too thin slices, and set aside.
Take two bowls and separate the yolks from the whites.
Beat the egg whites until stiff with an electric whisk and separately beat the yolks with the sugar until you get a frothy mixture.
Slowly add the vegetable oil and plant-based milk to the yolks, then sifted flour and baking powder.
Mix everything and gradually add the stiff egg whites, mixing from top to bottom until completely absorbed.
Finally, pour in three-quarters of the blueberries and mix.
Line a 20 cm cake pan with parchment paper and pour in the batter.
Bake in a static oven for 20 minutes at 356°F and the last 10 minutes at 338°F.
Once baking is complete, allow to cool completely and dust with powdered sugar.
Decorate with blueberries and peach slices, and finally serve…
And enjoy your tasting from Barbara!
Storage
The blueberry cake keeps well at room temperature for about 2-3 days, covered with cling film or under a glass dome, in a cool and dry place. Make sure it is completely cooled before covering to avoid condensation which might make it soggy or gummy.
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