Easy Blueberry Cake: Nourishing and Juicy Dessert for the Summer Season
Blueberries are the star of this recipe and we add a generous amount - 400 grams of them. Also, you will need two eggs, liquid coconut oil, milk, white flour, sugar, vanilla sugar, and baking powder to make this cake. Ensure the eggs and milk are at room temperature and the coconut oil is liquid or melted. The baking time is 35 to 40 minutes at 180 C (360 F). Enjoy the delightful taste of fresh blueberries in every bite of this light cake!
Equipment
- 1 20 cm springform
- 2 mixing bowls
- 1 whisk or electric mixer
- measuring cups and spoons
- 1 spatula
- 1 oven
Ingredients
- 400 g blueberries
- 250 g white flour
- 150 g white sugar
- 10 g vanilla sugar
- 6 g baking powder
- 2 eggs at room temperature
- 6 tbsp liquid coconut oil
- 160 ml milk at room temperature
- 5 g salt
Instructions
- Start by preheating the oven to 360 F(180 C). Grease a 20 cm springform with coconut oil and set aside.
- Combine flour, sugar, vanilla sugar, salt and baking powder in a mixing bowl. Mix well and set aside.
- In another mixing bowl, whisk the eggs. Add lukewarm milk, liquid, or melted coconut oil. Whisk again.
- Add the wet ingredients to the dry mixture until the batter is smooth.
- Gently fold in fresh blueberries and mix well with the batter.
- Pour the batter with blueberries into the springform.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool for a few minutes. Remove the cake from the springform and let it cool on a wire rack.
- Serve the blueberry cake warm or cold. If you pair it with vanilla ice cream, it can be even more enjoyable!
