Blueberry Muffin
4 servings
90 minutes
Blueberry cake is a delicate, fragrant treat that captivates hearts with its blend of sweetness and slight tartness. Italian cuisine is famous for its desserts, and this cake is no exception. Its origin story goes back to the traditions of home baking when housewives sought ways to use seasonal berries to create amazing flavor combinations. The airy batter infused with vanilla, lemon, and butter perfectly complements the juicy blueberry filling. During baking, the berries caramelize slightly, giving the cake a unique texture and depth of flavor. This dessert is suitable for both morning tea and as an exquisite finish to dinner. Served slightly cooled with a light powdered note, it becomes an ideal companion to coffee or tea.
1
Put the berries in a saucepan with 4 tablespoons of sugar and water (just covering the berries) and start to simmer. After boiling, reduce the heat and cook for another 10 minutes. Remove from heat and let it sit.
- Blueberry: 250 g
- Sugar: 250 g
- Salt: pinch
2
Mix flour, salt, and baking powder. Combine vanilla sugar with regular sugar and beat until fluffy. Add eggs to the butter, beating until smooth. Add half of the flour mixture and mix thoroughly, then add the remaining mixture. Add lemon juice and zest, kefir. Continue beating.
- Wheat flour: 180 g
- Salt: pinch
- Baking powder: 2 teaspoons
- Vanilla sugar: 1 tablespoon
- Sugar: 250 g
- Butter: 120 g
- Chicken egg: 2 pieces
- Lemon juice: 3 teaspoons
- Lemon zest: 2 teaspoons
- Kefir: 80 ml
3
Grease the mold with oil. Pour half of the batter, add the blueberry filling, swirling with a fork. Add the remaining batter and smooth it out. Bake at 180 degrees for 50 minutes. Serve the cake cooled, dusted with powdered sugar.
- Butter: 120 g
- Sugar: 250 g