Ingredients
MEDIUM EGGS AT ROOM TEMPERATURE
3
CASTERED SUGAR
160 gr
PLAIN YOGURT
125 gr
SUNFLOWER SEED OIL
70 ml
00 FLOUR
250 gr
BAKING POWDER FOR CAKES
16 gr
LEMON (ZEST)
1
BLUEBERRIES
250 gr
YOU ALSO NEED
BUTTER
to taste
FLOUR
to taste
ICING SUGAR
to taste
Blueberry plumcake is a light and fragrant dessert, prepared without butter and perfect for the summer season, when these juicy fruits with a slightly acidic taste give their best. Excellent for breakfast, soaked in a cup of warm milk, or to offer at tea time together with a spiced infusion, it will delight adults and children alike.

To bring it to the table, simply work the whole eggs with the sugar, flavor with the grated zest of an organic lemon, add the natural white yogurt, which will help give it an unparalleled softness, the seed oil, the flour and the vanilla yeast, then delicately incorporate a part of the fresh blueberries. Then pour the mixture obtained into a plumcake mold, distribute the remaining fruit on the surface and proceed with cooking in a static oven at 180 °C for about 35-40 minutes.

The result is a delicious dessert, with a pleasantly moist consistency, to be garnished with a dusting of powdered sugar; if you prefer, you can also cover it with a delicious dark chocolate glaze or enjoy it plain, perhaps accompanied by a scoop of vanilla ice cream: it will also be excellent as a dessert during a special dinner with friends.

For an impeccable result, it is important that the mixture is sufficiently dense, so as not to let the blueberries settle on the bottom; like us, you can also use a little trick: it will be enough to flour them lightly and sift them in a colander to eliminate the excess flour. In this way, during cooking, the fruit will not risk sinking.

Discover how to prepare the blueberry plum cake by following the step-by-step procedure and tips. If you liked this recipe, also try the lemon plum cake, the peach plum cake and the cherry plum cake.

How to prepare the blueberry plum cake
Step 1
Collect the blueberries in a bowl, then rinse them thoroughly in cold water 1.

Step 2
Place them in a colander and let them drain the excess water 2.

Step 3
In the meantime, take care of the dough: crack the eggs into a large bowl 3.

Step 4
Add the granulated sugar 4.

Step 5
Flavour with the grated zest of an organic lemon 5.

Step 6
At this point, beat the eggs and sugar with the electric whisk at maximum speed for at least 5-6 minutes, until you obtain a light and frothy mass 6.

Step 7
Pour in the natural white yogurt 7.

Step 8
Complete the liquid part with the sunflower seed oil 8 and continue mixing for a few more moments with the electric whisk.

Step 9
Incorporate the flour a little at a time 9, continuing to mix with the electric whisk at minimum speed.

Step 10
Finish with the sifted baking powder 10 and work until the mixture is smooth and dense.

Step 11
Dab the blueberries with a sheet of kitchen paper to dry them completely 11.

Step 12
Set aside about 100 g of blueberries, which you will need to decorate the surface of the cake 12.

Step 13
Transfer the rest of the berries into the mixture 13.

Step 14
Using a spatula, gently incorporate them with movements from the bottom upwards 14.

Step 15
Pour the mixture into the rectangular plumcake mold of about 25 x 11 cm, previously buttered and floured 15.

Step 16
Flour the blueberries set aside, then place them in a colander and move them slightly to eliminate the excess flour 16.

Step 17
Arrange the blueberries on the surface of the cake 17.

Step 18
Try to distribute them over the entire surface, without overlapping them too much 18. At this point, cook the plumcake in a static oven preheated to 180 °C for 35-40 minutes.

Step 19
Check the internal cooking level with the toothpick test and, if ready, take the plumcake out of the oven 19.