Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Blueberries are a real superfood, the blue berries are full of vital substances.
Blueberry cake is called regional blueberry cake or blackberry cake.
My blueberry cake harmonises perfectly with vanilla ice cream or yoghurt ice cream and nobody says “no” to whipped cream. This makes your guests happy and brings joyful faces to the summery table.
This light and fluffy fruit cake is really quick to prepare with my recipe and you only need a few ingredients.
I wish you lots of fun baking and enjoying the blueberry cake!
The main season for blueberries and bilberries in Germany is from June to September.
The blueberries are available in the supermarket all year round. In the spring they mostly come from Spain, in the winter they are imported from South America.
In my Bavarian region there are many possibilities to buy the blueberries directly from the producer or to pick them myself.
I also remember my childhood, when we looked for the blueberries ourselves in the local forest:
“Gehst mit zum Hoiwabroka?” English: Are you coming to pick the berries?… Yes, from hand to mouth 🙂
Blueberry cake on the plate enriches every coffee table.
5. Easy quick Batter for Blueberry Cake
The blueberry cake with sponge dough is a simple fruit cake and is successful in a short time.
Preheat oven at 190 °C hot air. You can bake the cake on top or bottom heat.
I start by greasing the cake tin and brushing it with liquid or soft butter.
Then I dedicate myself to the fruit topping:
Wash the blueberries and pat dry.
Now it’s time for the dough preparation:
Simply mix the dough ingredients in the order shown.
The dough should have a nice volume, which means whip well.
Mix the cake batter with the sifted flour.
Pour the apple pie batter into the buttered mold.
6. Decoration Ideas for Blueberry Cake
Once the cake is out of the oven, sprinkle with plenty of icing sugar after it has cooled down.
It looks delicious. Thanks for sharing this recipe.