Description
A soft and simple Hungarian-style blueberry cake made using cup measurements, featuring a tender crumb and juicy bursts of blueberries in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup neutral oil
- 1 cup milk
- 2 large eggs
- 1 packet baking powder (about 10 g)
- 1 teaspoon vanilla sugar (optional)
- 1 pinch salt
- 1 to 1 1/2 cups blueberries
Instructions
- Preheat oven to 180°C and grease a baking pan.
- Whisk eggs and sugar until slightly fluffy.
- Add milk, oil, and vanilla sugar, mixing until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients to form a smooth batter.
- Gently fold in blueberries.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes until golden and set.
- Cool slightly before slicing and serving.
Notes
- Use raspberries or strawberries instead of blueberries.
- Add lemon zest for a fresh flavor.
- Sprinkle sugar on top for a crisp finish.
- Use half yogurt for a richer texture.
- Store at room temperature for 2 days or refrigerate for 5 days.
- Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
