Cheese and Blueberry Cake
Lacto-Ovo Vegetarian Recipes Desserts Cheese Fruits Yogurt
My cake for a roadside picnic. Do you remember the last time you stopped to eat by the side of the road? I don't even know why I prefer to stop at gas stations or eat sandwiches and dried fruit bars in the car. Hurry, convenience, fatigue...
This weekend I participated in the Corcova Trail Race (15 km). I prepared a small food pack (hummus, tomatoes, butter, whole grain bread, this cake and fruit) to surprise the others. We stopped at a stone table by the road and the food hasn't tasted this good in a long time. Judging by how the others ate too, I think it wasn't just my impression. It was a beautiful start to the weekend, a moment when we slowed down time so we could savor the pleasant moments that followed (the run, the walk in the vineyard, Brâncuși's sculptures in Târgu Jiu, the return road on Transalpina).
About the cake, I just want to tell you - so you're not surprised - that it doesn't have a fluffy center, it's more like a firm pudding, as if you were eating boiled dumplings filled with blueberry jam 😉
Ingredients
100 g all-purpose flour type 550 (or BL55)
100 g all-purpose flour type 480 (or 000)
1 sachet baking powder
1/4 teaspoon salt
200 g sugar
2 eggs
125 ml oil
225 g yogurt
500 g fresh cheese (creamy, similar to ricotta)
1 teaspoon vanilla extract (or 1/4 teaspoon ground cinnamon)
zest from 1/2 lemon
225 g blueberries (or red/black currants)
How to prepare cheese and blueberry cake
- In a bowl, sift the flour with the baking powder and salt. Add half of the sugar (by eye).
- Beat the eggs and remaining sugar with a mixer until the sugar dissolves (about 4 minutes).
- Add the oil in a thin stream while continuing to mix.
- Add the yogurt and mix just until incorporated.
- Add the cheese, lemon zest and vanilla and stir with a pastry spatula.
- Add the flour and fold in gently with the spatula, but not completely - traces of flour should still be visible. Add 3/4 of the blueberries and continue mixing until no flour is visible.
- Pour the batter into a 28 x 18 cm pan (lined with parchment paper on the bottom and greased on the sides with butter or oil) and level with the back of a spoon. Sprinkle the remaining blueberries on top and level again with the spoon so the blueberries sink slightly into the batter.
- Place the pan in the oven preheated to 180°C. Bake the cake for 35-40 minutes. When you take it out it will jiggle like jelly especially in the center - that's okay, it will firm up after cooling.
- Remove and let cool completely. Cut into squares.
Batter in the pan
Leveled batter with blueberries
Baked cake
Undecided: run or stop for grapes?
