While this blueberry cake recipe isn't typically Swedish (it comes to us from the Italian chef Chiara Paoli), it nevertheless evokes the flavors that are often found in Scandinavia. blueberries, these small wild berries that we pick all summer long, are omnipresent in the Swedish pastries.
Lovers of sweet and comforting desserts, here is a simple and delicious recipe that will delight your taste buds!
Ingredients for a Moist Blueberry Cake
For the dough:
- 200 g of white chocolate
- 130 g of butter
- 80 g of sugar
- 3 eggs
- 50 g of flour
- 30 g of cornstarch
- 1 tsp baking powder
- The zest of an organic lemon
For the filling:
- 150g blueberries (fresh or frozen)
- 80 g of white chocolate (in large pieces)
- Blueberry jam or jelly
Trick : blueberries can be replaced with raspberries for a tangy variation.
Preparation of the blueberry cake
- Preheat the oven at 180°C (fan-assisted).
- Do melt white chocolate with butter in a bain-marie or in the microwave.
- During this time, whip the eggs with the sugar and lemon zest until the mixture whitens.
- Incorporate melted chocolate, then gradually add the sifted flour, cornstarch and yeast.
- Pour the batter in a mold covered with baking paper.
- Have the small touches of jam Using a spoon, sprinkle the blueberries and add the white chocolate, previously crushed into large nuggets.
- Bake for 25 to 30 minutes. The cake should remain soft but hold together well.
- Let to warm up before serving.
Tasting advice
Serve this blueberry cake as is or with a ice cream scoop with vanilla for an irresistible hot-cold contrast, or with a Swedish vanilla sauce for more indulgence.
