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Blueberry crème fraîche cake

 



With a fluffy,moist texture, light citrus flavor, crunchy almonds and studded with jammy blueberries this cake is great for breakfast with your coffee,as an afternoon snack, or a late-night dessert.This Blueberry Crème Fraîche cake is my latest creation and it’s a good one!

You know me,nothing makes me happier than baking with fruit.For me,there's nothing better than biting into that crumb and enjoying those jammy puddles,bursting with fresh fruit flavor.You can make this cake all year round but it's the best with sesonal fruit,and you can also have great results with frozen one too.Actually,i used frozen blueberries in this one.
This recipe is simple,straightforward that is definitely not lacking flavor.Eggs and sugar are beaten until the volume increases,then crème fraîche and oil are mixed in.Flour and baking powder find their way into batter at the end.After that,batter is poured into the pan,sprinkled with a generous amount of blueberries and flaked almonds and baked until golden brown on top Enjoy it slightly warm or let it cool completely.It's moist,fruity with an irresistible almond crunch.It's impossible to have just one slice of this cake!!


WHAT GOES INTO THIS BLUEBERRY CAKE

CRÈME FRAÎCHE

Is what recipe calls for and it would be great if won't substitute it for yogurt.It works great too, and i have on my blog recipes that call for yogurt but crème fraîche imparts a richer flavor and texture.


VEGETABLE OIL

I rarely use butter in my baking and don't get me wrong,i love it! imparts wonderful texture and flavor to the crumb but the cake stays moist only a couple of hours after it has baked.Vegetable oil instead,keeps the crumb moist longer but feel free to use butter if you like.


FRUIT

Blueberries work wonderful here and you can use either frozen or fresh.The recipe is adaptable so you can top it with whatever fruit you have on hand or it's in season!!


EGGS

Must be fresh and at room temperature for the best results.




Prep.Time: 10 min.
Cooking Time: 25-30 min
Yield: 9 portions






INGREDIENTS:
• 200g all-purpose flourt55 • 3 large eggs • 150g caster sugar-125 • 150g crème fraîche(30% fat content)smetana or smantana fermentata for eastern Europe-200 • 50g vegetable oil(i used sunflower oil)70 • 5 g (1 tsp) baking powder4 • grated zest of a lemon • 150g fresh/frozen blueberries • 2-3 tbsp flaked almonds30-40g • 1 pinch of salt

DIRECTIONS: • Preheat oven to 175ºC/345ºF (convection/fan forced mode) • Line base and sides of a 20cm x 25cm rectangular pan with parchment paper. • Separate the egg whites from egg yolks. • Add egg whites and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until stiff peaks form. • Add egg yolks,one at time beating well after each addition. • Fold in lemon zest. • In a small bowl,add crème fraîche and vegetable oil and mix until smooth • With your speed mixer on low whisk in crème fraîche mixture gradually. • Add the flour in several additions.Sift the flour and baking powder on top of the egg mixture,a little at a time.Fold it gently,from bottom to top,using a silicone spatula or a hand whisk. • Pour the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula . •Scatter blueberries evenly over the top, then sprinkle with flaked almonds. • Bake at 175ºC/345ºF for 25-30 minutes until golden brown on top and the toothpick inserted into center comes out clean. • Let the cake rest in the pan for 5 minutes then remove the cake from the pan and transfer to a wire rack to cool completely. • Dust with confectioner sugar before serving.Store at room temperature covered with cling film or in an airtight container for up to 3 days.




That's all, folks!
Enjoy!


MORE BLUEBERRY RECIPES

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @violeta.pasat ,hastag #theladyinjeansbakes or leave me a comment below!

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