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Blueberry Plumcake

17/11/2023

The blueberry plumcake is a delicious dessert perfect for breakfast or an afternoon snack. Here’s the recipe, with an all-Italian twist:

Ingredients

  • 250g of all-purpose flour
  • 150g of sugar
  • 125g of softened butter
  • 3 eggs
  • 250g of fresh blueberries
  • 125ml of milk
  • 1 packet of baking powder
  • 1 pinch of salt
  • Grated zest of 1 lemon (preferably organic)
  • Powdered sugar (for garnish)

Preparation

  1. Preheat the oven to 180°C and prepare a plumcake tin by greasing and flouring it, or lining it with parchment paper.

  2. In a bowl, cream the softened butter with the sugar until light and fluffy.

  3. Add the eggs one at a time, continuing to mix to incorporate well into the mixture.

  4. Gradually add the sifted flour with the baking powder, salt, and grated lemon zest, alternating with the milk. Mix until you have a homogeneous batter.

  5. Gently fold the blueberries into the batter, trying not to break them.

  6. Pour the batter into the prepared tin and level it with a spatula.

  7. Bake for about 45-55 minutes or until a skewer inserted into the center of the plumcake comes out clean.

  8. Remove the plumcake from the oven and let it cool in the tin for about 10 minutes, then transfer it onto a wire rack to cool completely.

  9. Once cool, dust with powdered sugar before serving.

Did you know?

The plumcake, despite its name, was not born in Italy, but has earned a place in the hearts of many Italians with its soft texture and fruit-filled variations. The name “plumcake” comes from the English term “plum cake” which originally referred to a cake with raisins (plum in English), but over time the term has been adopted to also indicate similar desserts with other types of fruit.

Remember, for a more local flavor, you can try adding a tablespoon of anise or sambuca liqueur to the batter, which pairs very well with the flavor of blueberries. Enjoy your meal!

Blueberry Plumcake