Blueberry cake

Fluffy, soft cake with juicy blueberries

Published originally on my blog on 15 August 2016

Traveling, especially during the summer when the days are long and the nights are soft, is amazing. Tasting new foods, seeing new places, experiencing different cultures and countries, discovering things about myself along the way, is everything that I love about traveling.

There’s nothing like coming home to my familiar surroundings, making a cup of good, strong coffee, cosing up in the kitchen and cooking or baking something inspired by those travels.
This time, it was cake. A blueberry cake.

Blueberries are all over Northern Europe at the moment. They are at their prime, especially wild blueberries that I love. I couldn’t find any wild ones at the market, but these were exceptional nonetheless. Sweet and plump, juicy and shiny; they were perfect.

They made my cake not only flavorful but beautiful as well, with that purple, deep-blue hue of theirs. And it was a warm, fluffy and soft cake, intensely aromatic and elegant, with the juiciness and freshness of the blueberries, the slight acidity from the lemon and the warming cinnamon.

Blueberry cake

Choose plump and juicy blueberries and make sure to remove any stems that are attached to them before adding to the cake.

If you can’t find fresh blueberries, use frozen. Defrost and drain them, and add to the cake as you would the fresh ones.