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Buttermilk blueberry cake

updated

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Ingredients for 1 servings:

  • 600 g blueberries, fresh or frozen
  • 400 g flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 3 eggs
  • 175 g sugar
  • 300 ml buttermilk
  • 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fast, low-calorie

Sort, wash, and drain the blueberries, or thaw frozen blueberries. Combine the flour with the baking powder, salt, vanilla sugar, and 100g of sugar. Whisk the buttermilk with the eggs and slowly pour into the flour and sugar mixture. Blend everything with a mixer until a smooth batter forms. Line a baking sheet with baking paper and spread the batter evenly. Distribute the blueberries evenly over the batter and sprinkle with the remaining sugar. Place the baking sheet in a cold oven on the middle rack and bake the cake at 200°C (top/bottom heat, fan: 180°C, gas mark 2-3) for about 30 minutes. Let the cake cool on the baking sheet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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