The story of blueberry cake started a year ago when I began to have dessert lunch. Dessert lunch? Yes lunch. My department’s cafeteria serves “all-you-can-eat” dessert buffet every Wednesday for just 1.70 Euros. Myself, Somjai and Liping (office colleagues and very good friends) visited every Wednesday sincerely to get indulged. Usually two varieties of cake, mousse, ice cream, pancakes with strawberry jam and apple crisp were served. Most of the time, blueberry cakes with vanilla sauce used to be in the buffet menu. Every time I relished, wanted to bake the cake by myself.
I searched for various recipes, gathered ideas and combined to one recipe. Though I couldn’t share/eat with Liping and Somjai (both the ladies were out of country) I happily ate with Vinoo. She is my baking/cooking partner, a person who loves dessert/food, makes ultimate pasta and has best eye for wine. We invariably enjoy cooking and “eating together” as it is considered healthy. I baked this cake during late winter, but now it’s all green and bit warmer. These pretty blue flowers were first street flowers during early spring.
All you need for the cake
Egg white peaks!
On to the cake batter and ready to be baked
I love with excess of vanilla sauce
2 eggs separated
110 gram sugar
1/4 tsp salt
80 ml cream
1 tsp vanilla essence
110 gram sifted flour (all purpose flour)
1 tsp baking powder
40 ml milk
150 gram fresh blueberries ( I used more, 100 gram to 125 gram will do the job)
2 tbsp of flour (all purpose flour)
Beat the egg whites until stiff and single peaks are formed.
Beat the cream until soft and smooth. Add egg yolk, salt and vanilla essence beat for 30 seconds. Slowly add sugar and beat on medium speed till sugar is evenly mixed. Scrap down the bowl. Add the dry ingredients (baking powder and flour) alternatively with milk. Mix till uniform smooth batter is formed. Gently fold in the beaten egg whites. Add the cake mixture to greased baking pan of desired shape and size. I used 9 inch round cake pan.
Coat blueberries with two table spoon of flour, which prevents blue berries sinking to cake bottom. Now evenly spread the coated blueberries on top of the cake batter in the baking pan. Give a gentle tap.
Bake the cake in preheated oven at 175 degree for 35 to 40 minutes, till toothpick inserted comes clean. Serve with vanilla sauce or ice cream. Plain blueberry cake can be good for breakfast.