Blueberry Cake

November 21, 2012

Finally a cake that contains almost more fruit than batter. I am often disappointed when a thin layer of fruit sits on top of a thick piece of  tasteless dough. In this recipe, the dough is light and it just contrast with the texture of the cooked fruit. I made the recipe with the almond powder and it was really good. For guests, I would make the recipe in individual servings in ramekins, the presentation would be prettier. But don’t forget to reduce the cooking time by about 10 minutes. In addition, this recipe contains very little fat.


  • 3 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 cup + 2 tablespoons sugar
  • 1/2 teaspoon vanilla extrait
  • 2/3 cup fine semolina or ground almonds
  • 1/2 teaspoon baking powder
  • 1 tablespoon orange zest (optional)
  • 1/3 cup 1% milk


  1. Preheat oven to 375 º F (190 ° C)
  2. In a round mold of 23 cm ² (9 square inches), place blueberries and 1/4 cup of sugar. If using frozen blueberries, add 30 ml (2 tbsp.) of flour.
  3. In a bowl, beat the egg whites until stiff with electric mixer incorporating 1/4 cup sugar.
  4. In another bowl, beat egg yolks with 2 tbsp. of sugar for 2 minutes. Add the dry ingredients to the egg yolks and mix 30 seconds. Add the orange zest, vanilla and milk and mix just enough to moisten the batter.
  5. Gently fold egg whites into the batter.
  6. Pour on the blueberries and spread evenly.
  7. Bake in center of oven for about 40 minutes.

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