Blueberry cake recipe
In the mountains, it is time for cultivated blueberries. In Po Valley every year I stock up on this delicious fruit, as I now know a few producers, so I stock up for some exquisite preparations.
I haven’t been using blueberries for many years, as I wasn’t curious about this fruit, even though I heard a lot about it.
After encountering wild blueberries, I changed my mind…
The wild plant is quite different from the cultivated one, with the latter being much larger; my curiosity arose mainly at the level of cultivation as a plant to grow. I started with the red variety, which was not very successful. To cultivate blueberries, a special soil is needed. I have tried several times, but the results are not great; I would have to completely change the structure of the soil in my garden. For now, I am content with a single plant with a few fruits, and keeping it alive is already a success.
It is a very simple cake to make, very soft and flavorful, a single dough without other processes.
The result is a delicious and very soft cake of a beautiful reddish-purple color
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 417.40 (Kcal)
- Carbohydrates 73.24 (g) of which sugars 37.26 (g)
- Proteins 4.01 (g)
- Fat 14.62 (g) of which saturated 2.05 (g)of which unsaturated 12.01 (g)
- Fibers 5.77 (g)
- Sodium 2.36 (mg)
Indicative values for a portion of 4 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
Flour, eggs, sugar… Blueberries!
- 1.75 cups flour
- 1/2 cups potato starch
- 3/4 cups sugar
- 2/3 cups fruit juice (Pineapple, carrot, orange. I used pineapple today)
- 1/3 cups vegetable oil
- 1 packet baking powder
- 2 eggs
- 10.5 oz blueberries
Tools
Whisks and silicone mold…
Steps
Whip the eggs with the sugar until frothy
Add the liquids and pour them gradually into the egg foam
Mix together the flour, starch, and baking powder and sift; add them to the mixture, which is almost liquid. Once the powders are well incorporated, transfer to the mold and add the fresh blueberries. Transfer to a preheated oven at 375°F until cooked (about 20 minutes), test the center to be sure of cooking; the result is a well-golden cake. Very soft and fragrant
Finished and baked cake; the blueberries, with their weight, will end up at the bottom and your cake will have a special look!
Soft and colorful, tasty and fragrant
I recommend serving this simple but delicious cake with vanilla ice cream
