Blueberry Cake

Name: Blueberry Cake
Total time: 40 min
Ingredients: 4 units egg; 4 tbsp cream cheese; 2 cups blueberry; 3 oz spelt flour; 1/4 cup milk; 1 tbsp vanilla essence; 1/4 cup olive oil; 1 pinch salt; 4 oz brown sugar

Leire Gamboa

“This cake is really easy to make, has lots of fruit, is nice and spongy, and light. What's not to like? It is made with little sugar so it's perfect for any meal, any time of the day.”

ingredients

Difficulty

Easy

Time

40'

Fresh ingredients

egg

4 units

cream cheese

4 tbsp

blueberry

2 cups

Pantry ingredients

spelt flour

3 oz

milk

1/4 cup

vanilla essence

1 tbsp

olive oil

1/4 cup

salt

1 pinch

brown sugar

4 oz

Instructions

Mix the egg whites with a pinch of salt in a deep bowl. Beat the egg whites with a hand mixer or KitchenAid with double beaters until you have a nice peak.

Mix the 3 egg yolks, sugar, and the vanilla in another large bowl. Mix until it becomes lightens up and doubles in volume.

Add the milk and oil and beat again.

Add the flour little by little (if you can, sift).

Add the egg whites in 3 turns, adding the first part and folding it in. Do this for the 3 parts.

Add the batter into an oven safe cake mold that is covered in parchment paper. The batter will come out very thin. Place into the oven for 15 minutes at 345°.

Now place the blueberries on top and put the cake back into the oven for 5-10 minutes.

Serve with cream cheese on top. You can sweeten it up by mixing it with sugar, honey, or raw cane sugar.