Alina
309
Blueberry butter cake delivers the comforting richness of butter paired with the brightness of blueberries, all baked into a tender era of sweetness. This dessert is warm, inviting, and easy to make when you want something homemade without complexity. Ideal for any time you crave a simple, satisfying cake that still feels special.
Tips for the best blueberry cake
Almond flour will make the cake crispy and flavorful. If you don’t have it, replace it with low-gluten flour; fresh blueberries can be replaced with blueberry jam, fresh strawberries, or raspberries; baking time can be increased or decreased; focus on your oven.
Ingredients
For the dough:
- 5 tbsp butter
- 6 tbsp powdered sugar
- 3 tbsp almond flour
- salt
- 1 egg
For the filling:
- ¾ cup cream cheese
- 3 tbsp sugar
- ⅓ cup heavy cream
- 1 tbsp milk
- 2 tbsp flour
- 1 egg
- 1 egg yolk
- 2 tsp lemon juice
- blueberries
Instructions
- Cut the butter into cubes, add salt and powdered sugar, and beat well with a mixer.
- Add the almond flour and egg and beat.
- Add the sifted wheat flour, mix well, and refrigerate for at least 1 hour.
- Remove the chilled dough from the refrigerator, roll it out to a thickness of 3 mm, place it in a baking pan, gently press the dough into the pan with your hands, and remove any excess dough. Prick with a fork to prevent the base of the pie from puffing up during baking. Refrigerate for 20 minutes.
- Prepare the creamy filling. Add granulated sugar to the cream cheese at room temperature and beat well with a mixer.
- Add the sour cream and milk, sifted flour, egg and egg yolk, and lemon juice one by one. Mix well after adding each ingredient.
- Rub the creamy mixture through a sieve.
- Place half of the fresh blueberries in the cooled pie crust and cover with the creamy filling. Place the remaining berries on top.
- Bake in a preheated oven at 180 degrees for 35 minutes. Allow the cake to cool, remove from the pan, and refrigerate for 2 hours. Cut into pieces and serve.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 29g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 287mg | Potassium: 127mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1490IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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