Blueberry Cupcake
3 servings
50 minutes
Blueberry cake is a tender and aromatic dessert infused with a light berry tartness. Recipes for berry cakes first appeared in Europe, where baking with seasonal fruits was popular among home bakers. This cake combines the softness of a batter made from milk and butter with vibrant berry flecks that create a rich flavor. The leavening agent makes the texture airy, while added sugar enhances the sweetness of the blueberries. It is perfect for cozy tea times or morning breakfasts. It can be served with powdered sugar or a scoop of vanilla ice cream to enhance its tenderness. This dessert is not only delicious but also healthy—blueberries are rich in antioxidants and vitamins, making the cake not just a treat but a true source of good mood.
1
In a bowl, whisk together eggs, milk, and melted butter until smooth.
- Chicken egg: 2 pieces
- Milk: 110 ml
- Butter: 60 g
2
Mix the flour with the baking powder, add sugar (and vanilla if desired) and stir well. Combine the resulting mixture with the egg-milk mixture and mix everything well.
- Wheat flour: 180 g
- Baking powder: 1 teaspoon
- Sugar: 80 g
3
Thaw the blueberries, drain the juice, and dry them on a paper towel. Add the blueberries to the batter. Gently mix (try not to crush the berries).
- Blueberry: 100 g
4
Pour the prepared dough into the mold, grease the metal mold with oil, silicone molds do not need to be greased.
- Butter: 60 g
5
Bake the cake for 30-40 minutes in a preheated oven at 190 C.
6
The finished cake should rise and brown. When pierced with a toothpick/match, no traces of batter should remain. Carefully remove the cake from the mold and sprinkle with powdered sugar if desired.