Blueberry cake

Today we have another really good sponge cake. I haven't baked one of these in a long time. I don't know why, but sponge cakes are the best cakes! And yeast cakes! And tartes! And puff pastry! And muffins! And...., oh, ok, now I remember why. Too much best cake, too small tummy. But this blueberry sour cream cake is really a dream and still fits in there, in the belly!

Foto: Doreen Düe

Why is the cake so great?

Because it has blueberries in it. I like blueberries. I put a lot of blueberries in. Both in the batter and on top. I like blueberries. Did I mention that?

Because there's sour cream on top. It's the bomb! Fluffy sponge cake with blueberries on the bottom. Creamy sour cream with blueberries on top. This combination is so delicious and makes the cake really moist! I didn't pay attention for a moment and already ate 3 pieces.

Because the cake is nice and moist and fluffy. And not dry at all. Even the next day. On the third day... I don't know. It was all gone.

That's three really good arguments. Now you have to bake the blueberry sour cream cake very quickly. You can also use blueberries.

Foto: Doreen Düe

Foto: Doreen Düe

Ingredients

For the dough

150 g wheat flour
50 g cornstarch or pudding powder (approx. 1.5 bags)
1/2 packet baking powder
100 g sugar
1 packet vanilla sugar
130 g soft butter or baking margarine
2 eggs
60 ml milk
100 g blueberries

For the sour cream

200 g sour cream (cream cheese or quark also works)
20 g sugar
2 tbsp starch or pudding powder
100 g blueberries

First mix the flour, starch and baking powder

Then whisk the sugar, vanilla sugar and butter until really foamy.

Add the two eggs one at a time and stir carefully.

Always alternately adds some of the flour mixture and milk and lifts it under the rest.

But only until everything just connects. Pro tip: Stirring dough must not be stirred for too long so that it becomes nicely fluffy.

At the end, add 100 g blueberries.

Grease the OMNIA mould carefully or use the silicone mould.

Evenly distributes the dough.

For the sour cream, stir in all the ingredients except the blueberries.

Again, only until everything has connected.

Spread the sour cream over the dough.

Finally sprinkle the cream with the remaining 100 g blueberries.

Bake your blueberry cake on the smallest heat for 50 minutes.

The stick sample at the end shows whether the cake has been baked through. Otherwise, it will take another 10 minutes. Allow the cake to cool completely in the dish. Then it contracts a little, detaches from the edge and falls more easily.

Tips:

The blueberries can of course also be exchanged for other berries of the season and flavour.
The cake also tastes very delicious when a grated apple is mixed with the dough instead of the blueberries.

Foto: Doreen Düe

„Cooking in a motor home is an organisational matter. “
A call to Doreen Düe, who has been living and cooking in a motor home with her partner for ten years.
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The Omnia oven
This little Swedish baking wonder is ideal for every mobile home and caravan without its own stove. But everyone else can also use it to easily prepare delicious dishes.
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Montenegro
A kitchen characterised by different climatic and cultural influences has developed between rough mountain air and a mild Mediterranean climate. From a culinary point of view, both the oriental and the occident have left their mark in the "Land of the Black Mountains".
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Blueberry cake

by Doreen Düe | Food blogger with camper van

Why is the cake so great?

Tips:

I love totally fluffy mixing cakes! With sour cream! And blueberries!

Your Doreen

„Cooking in a motor home is an organisational matter. “

The Omnia oven

Montenegro