Blueberry Cake


This year they say forests are full of berries in Norway and I notice it even in my little garden, yeah you may have seen I made jams several times this summer. The red currants this year was unusually big and I made a jar of jelly with these beautiful red pearls, 200% homemade!


The picking season for wild berries starts in July and will continue to September or maybe even to October if the weather will stay on the right track. Yesterday I read on newspapers that people are picking so much of blue berries in the forests just outside of Oslo. The wild blue berries in Norway are small in size compared to the American blue berries but the concentration of its sugar and the color is really strong and brilliant. When you get hold of good fresh blue berries, please try this recipe, I think you will love it!


* Ingredients *

100g fresh blue berries

250g flour + 1/2 table spoon flour 
2 tea spoons of baking powder
1/2 tea spoon of salt

2 medium sized eggs
170g sugar
120g plain yoghurt
120g sour cream
2 tea spoons of vanila extract
120ml salad oil

Icing – 60g powder sugar mixed with 1/2 table spoon of milk

1. Preheat your oven at 175℃
2. Grease and flour your pan about 13cm x 20cm

3. Put the blue berries in a small bowl and toss with 1/2 table spoon of flour

4. In a bowl mix flour, baking powder and salt with a whisk. Mix and try to incorporate air into flour!

5. In another bowl, crack the eggs, add sugar, mix it very well. You do not need to use a hand mixer, just use a fork and beat fast. Add vanilla extract and yoghurt and sour cream. (If you don’t have sour cream, it is ok to use only yoghurt, 240g in total)  Change to a whisk and mix well. While you keep whisking, add oil a little by little.

6. Add the flour mixture into the egg mixture. Fold with a gentle hand to keep as much air as possible in the batter. Add 2/3 of the blue berries in the batter. Try to coat them with the cake batter. Pour into the cake pan.


7. Sprinkle the remaining 1/3 blue berries into the pan. You don’t need to push them in the batter, they will sink as he cake rises in the oven but this way you will have blue berries in different layers and I think you can avoid having all the blue berries gathered and sank together in the cake.

8. Bake for 60 minutes. Insert a cake tester in the center of the cake to see if it is baked through.

9. Cool and glaze with the icing. Wait another 10 minutes before slicing to have the icing completely set on the cake.


Bon Appetite!

xxx Rie



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