Waiting for blueberries…

I have always loved picking berries. When I was a kid, I rather spent the evening picking blackcurrants and gooseberries in the garden than watching TV. Mom encouraged me: “Your little fingers are so agile. You harvest without damaging the berries.” I did not need much encouragement though. What a pleasure to taste berries while picking them! There were no blueberries in my childhood. It was during my first visit to Norway, in the magnificent Lofoten Islands, that I first picked blueberries. What a delight!

Are you also found of blueberries? Then try this simple blueberry cake recipe. It is a kind of crumble, but the dough is both spread on the top of the blueberry fill and under the fill. You can cut the cake in small bite-sized pieces and eat without a plate. It is perfect for a coffee break.  You can also eat the cake as a dessert. It is excellent with vanilla ice-cream… The recipe is inspired from a recipe of the Swedish pâtissier Roy Fares. I use less sugar and much more berries, and I drop the dominating taste of cinnamon.  Blueberry is light in sugar and calories. It is rich in vitamins, fiber and antioxidant. So let’s enjoy them!

You can use frozen blueberries. Defrost the berries before baking the cake, and pour any liquid produced during defrosting.

Ingredients for the dough – for a cake form 25 cm x 35 cm

  • 300 g room-temperature butter in small pieces
  • 560 g flour
  • 1 teaspoon baking powder
  • 300 g sugar
  • 2 eggs

Ingredients for the blueberry fill:

  • 800 g blueberries.
  • 110 g of sugar
  • 3 tablespoon cornstarch (maizena)
  • 1 lemon: zest and juice

Prepare the dough: Mix the flour, baking powder and sugar. Add the butter.

Mix the ingredients by hand. No need for a kitchen machine.

Add the egg.

Mix until the dough gets crumbly.

Prepare the blueberry fill: Wash and zest the lemon and add the zest to the berries.

Mix the lemon juice with the cornstarch. Add the sugar.

Mix all this with the berries.

Dress the cake in a form: Spread half of the dough in a cake form covered with baking paper. Roll evenly using a glass.

Pour the blueberry fill. Spread the rest of the dough on the top.

Bake in the oven at 180 degrees 40 minutes until the cake has a golden colour on top. Let the cake cool and cut in pieces.


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