Blueberry and cranberry cake

Blueberry and cranberry cake – a delicious and healthy treat

Preparation time: 15 minutes
Baking time: 55-60 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8 generous slices

I would like to share a recipe that has quickly become a star in my kitchen: the blueberry and cranberry cake. This dessert is not only a delicious combination of flavors but also a healthy choice due to the benefits these wonderful fruits bring. Blueberries, with their sweet-tart taste, are rich in vitamins and antioxidants, while dried cranberries add a hint of acidity that perfectly complements the recipe. Not to mention the fluffy and moist texture of the cake!

The history of the cake is long and varied, with roots in baking traditions around the world. This type of cake has evolved into many forms, and today, every homemaker has her own favorite recipe. Our blueberry and cranberry cake is a modern reinterpretation of this classic dessert, bringing a touch of freshness and health to every slice.

Ingredients (for a 8.5/17.5 cm cake pan):

- 150 g butter (room temperature)
- 150 g sugar
- 3 large eggs
- 200 g flour (sifted)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 50 ml yogurt
- 100 g blueberries (fresh or frozen)
- 100 g dried cranberries
- Almond flakes (for decoration)

Step-by-step instructions:

1. Preparing the pan and oven: Start by preparing the cake pan. Grease it with butter and dust it with flour or use parchment paper for easier cleanup. Preheat the oven to 170 degrees Celsius so it’s ready when your dessert is prepared for baking.

2. Creaming butter and sugar: In a large bowl, add the soft butter and sugar. Use a hand mixer to combine them, mixing for about 10 minutes until you achieve a fluffy and airy mixture. It’s important to pay attention to this step, as the incorporated air will make the cake fluffier.

3. Adding the eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully integrated into the mixture. This will help the cake rise during baking.

4. Mixing dry ingredients: In a separate bowl, combine the sifted flour, salt, and baking powder. Sifting the flour is not just for aesthetics; it helps avoid lumps in the batter. Once the dry ingredients are mixed, gradually add them to the butter and egg mixture.

5. Incorporating the yogurt: Add the yogurt to the cake mixture and mix until smooth. The yogurt will add moisture and make the cake softer.

6. Adding the fruits: Wash the blueberries well and drain them so they don’t add too much moisture to the batter. Add the blueberries and dried cranberries to the batter and gently mix with a spatula to distribute them evenly.

7. Pouring into the pan: Pour the mixture into the prepared pan and level the surface. Sprinkle almond flakes on top for added crunch and a more attractive appearance.

8. Baking: Place the pan in the preheated oven and let the cake bake for 55-60 minutes. Check if it’s done using a toothpick: insert it into the center of the cake, and if it comes out clean, it’s ready.

9. Cooling: Once the cake is baked, remove the pan from the oven and let it cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely. This step is essential to avoid condensation forming under the cake.

10. Serving: Once the cake has cooled, cut it into generous slices. It’s delicious served plain, but you can add a spoonful of yogurt or a drizzle of honey for extra flavor.

Tips and tricks for achieving a perfect cake:

- Make sure all ingredients are at room temperature before you start. This will help achieve a uniform texture.
- Don’t skip sifting the flour and dry ingredients, as it improves the final texture of the cake.
- You can experiment with other berries, such as raspberries or strawberries, to add a note of variety.
- If you prefer a less sweet cake, you can reduce the sugar by 50 g.

Nutritional benefits:

This blueberry and cranberry cake is not only tasty but also packed with nutrients. Blueberries are known for their antioxidant properties, and cranberries are excellent for the immune system, being high in vitamin C. Additionally, yogurt adds probiotics, which are beneficial for digestion.

Calories:

Each slice of cake contains approximately 180-200 calories, depending on the serving size and ingredients used. It’s an excellent choice for a dessert that won’t affect your diet too much but will bring you plenty of satisfaction.

Delicious combinations:

This cake pairs perfectly with a cup of tea or coffee. You can also serve it with a vanilla sauce or vanilla ice cream for a more decadent dessert.

Frequently asked questions:

1. Can I use frozen fruits?
Yes, you can use frozen blueberries, but make sure to let them thaw and drain well before adding them to the batter.

2. Can I replace the butter with oil?
While butter provides better flavor and texture, you can replace it with coconut oil or olive oil, but the result will be slightly different.

3. What other flavors could I add?
For an extra flavor boost, you can add lemon or orange zest, which will perfectly complement the taste of the blueberries.

4. How can I store the cake?
Keep the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a longer period. You can also freeze it to enjoy later.

I hope this blueberry and cranberry cake recipe brings you as much joy in the kitchen as it has brought me. It’s a simple dessert, but full of flavor and health, perfect for any occasion. Enjoy!