The blueberry cake is soft and delicate, perfect to enjoy at breakfast or snack.
When I make fruit desserts, I use a light base without butter and I also add yogurt, a sort of seven-jar cake ideal to be adapted into many variations like my version with peaches or with strawberries.
After a weekend with a fever, I felt like making an apple cake, my ultimate comfort food, but when I opened the fridge I saw a yogurt close to expiration, a basket of blueberries bought a few days before and decided to turn them into a delicious cake.
You often ask me if there are tricks to prevent fruit from sinking, but I must disappoint you, there aren’t any. To get a cake with the perfect consistency and fruit that doesn’t settle at the bottom, you need to make a batter with the right consistency, well-whipped and dense. The secret of this cake is the egg whip; if done well, it will make the cake extremely soft and the blueberries won’t sink.
Before proceeding, I’ll leave you some recipes to try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 292.91 (Kcal)
- Carbohydrates 47.02 (g) of which sugars 24.39 (g)
- Proteins 5.02 (g)
- Fat 10.68 (g) of which saturated 2.45 (g)of which unsaturated 7.61 (g)
- Fibers 1.07 (g)
- Sodium 30.45 (mg)
Indicative values for a portion of 100 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 1/3 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup granulated sugar
- 1/2 cup yogurt (plain whole)
- 3/8 cup peanut oil (or other oil of choice or 7 tablespoons soft butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 2/3 cups blueberries
- 1 teaspoon vanilla extract
- lemon zest (grated, you need the zest of one organic lemon)
- 1 1/2 tablespoons brown sugar
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Cake pan springform pan, 9.5 inches in diameter
Procedure
Wash the blueberries thoroughly, place them on a tray lined with paper towels and set them aside.
Crack the eggs into a bowl, add the sugar and whip them with an electric whisk until they are light and fluffy, they should triple in volume.
Add the yogurt, lemon zest, and vanilla to the mixture, incorporating them gently with the whisk.
Sift the flour, potato starch, and baking powder onto a sheet of parchment paper.
Add two-thirds of the dry ingredients to the mixture; once incorporated, add the oil and finally the remaining dry ingredients to obtain a well-whipped batter.
Add 1 1/3 cups of blueberries, stirring gently with a spoon.
Pour the mixture into the greased and floured pan, distribute the remaining blueberries on the surface, and sprinkle with brown sugar.
Bake in a preheated static oven at 347°F for about 45/50 minutes. Always do the toothpick test to check for doneness as each oven bakes differently; extend or reduce the baking time if necessary.
If the surface tends to darken, cover it with a sheet of aluminum foil.
When the cake is done, remove it from the oven and let it cool slightly.
Remove it from the pan, place it on a plate, and let it cool completely.
The blueberry cake is ready.
Tips
Storage
The blueberry cake keeps for three days at room temperature under a glass dome. I prefer to store it in the fridge as the fruit tends to sour quickly. Just leave it at room temperature for 30 minutes before serving, or heat the portions you need in the microwave.
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