While summer is on its way out (OK, it’s never been really here this year except for very few hot days), I am not ready to let go of light summer cakes topped with lots of fresh fruit. This super delicious fluffy blueberry cake is a great in-between that I never can have enough of.
You might be forgiven to call this blueberry cake a pancake. In fact, it pretty much is a pancake with a little twist.
This delicious cake still bursts with fresh summer berries, but they come with that extra pleasure of freshly baked fruits that have cracked open, with the juice sipping into the batter.
This is comfort food at its best, and if like me you can eat cake at any time of the day, you need to quickly put this easy blueberry cake in the oven.
Recipe: Blueberry Cake
For a 24-26 cm tart tin
300 g blueberries
150 ml heavy cream
150 ml milk
3 tablespoons sugar
1 tablespoon vanilla sugar
100 g all-purpose flour
pinch of salt
1 large knob of butter
In a bowl, whisk together cream, milk, and eggs. Add sugar, vanilla sugar, flour, and a pinch of salt. Stir together until well combined, then set aside for 20-30 minutes.
Pre-heat the oven to 200°C.
Grease the tart tin with butter and lightly flour.
Add blueberries to the tart tin, then pour over the egg-flour mixture.
Bake for 15 minutes, then reduce the heat to 180°C and bake for another 25-30 minutes until the dough has set and taken on a brownish-golden colour.
Serve while still warm, topped with some powdered sugar.
If you feel quite adventurous, you can also serve with a scoop of vanilla ice cream on top.
Let me know how you liked the blueberry cake in the comments below.