Cake with blueberries

blueberrycake

Oh yes! Ladies and gentleman! I have got to tell you something! This recipe is amazing! This cake. Oh my! I swear! Please make this at home and be as astonished as we were! Everyone LOVED it. It’s fresh, it’s light, a hint of vanilla, a hint of orange.. what more do you want?

I have been making cakes a lot. Each time I used a different recipe, because there wasn’t a favorite recipe YET. So now there is! This cake is simple, perfect for everything. You can combinate it with whatever you want. So from now on, this is my go to recipe, and maybe yours as well?

The idea came up to make a delicious, simple cake with blueberries since they are in season and we love them. In muffins, in desserts, just out of the hand; you name it. So the combination of cake, whipped cream and fruit is so good. But this recipe is special. It isn’t just a good and delicious combination. The secret ingredients in this cake are the yoghurt and baking powder. The yoghurt makes this cake so moist, and in combination with ‘lots of’ baking powder you create a light and fluffy but not dry cake! Sounds good, doesn’t it?

Let me give you the recipe!

Blueberry cream cake
yield: 1 10 inch cake/ 8-16 people

Ingredients:
Cake:
½ cup unsalted butter, room temperature
¾ cup of sugar
1 ½ cups of flour
½ cup of yoghurt
½ tsp of vanilla extract
Zest of 1 big orange
¼ tsp of salt
3 tsp baking powder
4 eggs
Filling:
400 ml cream, whipped
1 vanilla bean
3 tbs fine sugar
500 gr blueberries

Directions
Lets start with preheating your oven to 180 C.  Take a 10 inch cake tin and grease this with some butter. Lay the bottom with parchement paper and set this aside.
Now we are going to start with the recipe. First we want to combine the flour, baking powder and salt. In a bowl of an electric mixer we cream toghether the butter and sugar. Scrape the sides of the bowl with a spatula when necessary. This mixture must become very light and fluffy so let it go for a while.
When that is ready, add the eggs, orange zest and vanilla extract and mix until well combined. Now we are going to add half of the dry ingredients and half of the yoghurt, mix until it is incorporated and then add the remaining dry ingredients and yoghurt. Pay attention that you don’t over mix this.
Pour this mixture into the prepared cake tin and bake it for 35 to 40 minutes or until gold and brown and dry in the center. Take a toothpick, insert it in the middle of the cake. When it comes out clean, with no batter on it, your cake is ready!

Let your cake cool completely. (Although we love it when it is still a bit warm. So I won’t blame you if you do like me, and you wait until it has cooled down enough to not melt the cream!)
In the meantime whip the cream until stiff peaks form. Do this with some sugar and the seeds from a vanilla bean.
Now cut your cake in half and spread 3/4 of the cream all over it. Put 3/4 of the blueberries on top of this and place the top cake over it. The remaining cream and blueberries go on top of this second layer.
To finish it, take a mint leave and put this on top of the cake. Your delicious and beautiful cake is ready!

Enjoy!

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