Blueberries, with their sweet and tangy flavor, are a cherished ingredient in many desserts and cakes. They add both color and taste to a variety of culinary creations, ranging from simple fresh servings to elaborate baked goods.
Nutritional Value of Blueberries
Blueberries are packed with vitamins and minerals, particularly Vitamin C and K, and they are an excellent source of fiber. They contain a type of antioxidant known as flavonoids, which have been linked to improved memory and cognitive function. Blueberries are low in calories but high in nutrients, making them an ideal snack for those mindful of their health.
This recipe
Get ready to indulge in a tantalizing dessert experience! In this recipe, I’ll guide you through crafting a blueberry cake that’s not just moist but dripping with lusciousness, all thanks to a velvety layer of vanilla pudding. Imagine biting into sweet-tart fresh berries harmoniously melded with creamy vanilla – it’s an explosion of flavor you won’t forget! Worried about the thick batter? Fear not, a spatula is all you need to spread it into the pan, and those blueberries? They’ll stay right where you want them, no flour dusting needed.
Dive into this foolproof recipe that promises not only a taste sensation but a visual feast as well. It’s delicious, it’s beautiful, it’s everything a cake should be!
The ultimate Blueberry Cake with Vanilla Pudding
Equipment
- 1 cake pan Ø20-24cm
Ingredients
- 350 ml milk
- 1 package vanilla pudding mix (40g) you also can make vanilla pudding from scratch
- 30 g vanilla sugar
- 150 g sugar
- 2 eggs
- 130 g butter room temperature
- 330 g all purpose flour
- 1 tsp baking powder
- pinch salt
- 250 g blueberries I used fresh but you can use frozen too
Instructions
- Preheat the oven to 180°C (356°F) with the fan on!
- In a small bowl, mix 20g of vanilla pudding mix and vanilla sugar with 3-4 tbsp of cold milk until there are no lumps. Bring 250ml of milk to a boil, remove from heat, and stir in the pudding mixture. Boil again for 1 minute.
- Remove the pudding from heat and cover with plastic wrap, making sure the wrap touches the surface of the pudding completely (this prevents a skin from forming).
- Line the bottom of a springform pan with parchment paper and grease the sides with butter.
- Beat soft butter, sugar and a pinch of salt until fluffy; add eggs one at a time, continuing to beat.
- Combine flour, baking powder, and 20g of vanilla pudding mix; sift and alternately add with 120ml of milk to the butter-sugar-egg mixture. Stir well.
- Pour half of the batter into the springform pan and spread it evenly.
- Spread the pudding evenly over the batter. Add the remaining batter on top of the pudding and spread it out as well.
- Wash the blueberries, distribute them over the cake, and press them down lightly.
- Bake the cake for approximately 45 minutes at 180°C (356°F) with the fan on, and let it cool in the springform pan. If desired, sprinkle with powdered sugar and enjoy!
Add comment