Blueberry Cake with Egg Liqueur

An easy-to-make cake for sweet tooths.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 200 g Powdered sugar

  • 1 bag Vanilla, extract, natural

  • 4 pieces Egg, fresh

  • 150 ml Oil, vegetable oil, canola

  • 150 ml Alcohol, Coffee liqueur

  • 250 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 375 g Blueberry, raw

  • 50 g Bread, wheat

Steps

  1. In a bowl, mix the flour and baking powder. Using a hand mixer, beat the eggs, powdered sugar, and vanilla sugar until fluffy. Mix in the egg liqueur and oil. Reduce the speed and slowly (spoon by spoon) mix in the flour. Mix until you get a smooth batter without lumps.

  2. Thoroughly wash the blueberries and drain them well. Preheat the oven to 180 degrees Celsius. In a bowl, crush the biscuit slices into crumbs. Using a whisk, mix the blueberries and crumbs into the batter and pour it into a greased cake mold (springform pan). Gently shake the mold to evenly distribute the batter.

  3. Place the baking pan in the oven and bake the cake for about 60 minutes. Once baked, turn it out onto a wire rack and let it cool completely (at least one hour). Then, cut it into slices and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 284.58 kcal
  • Fat: 3.35 g
    • Saturated Fat: 1.07 g
  • Carbohydrates: 52.46 g
    • Sugars: 26.16 g
  • Protein: 7.78 g
  • Fiber: 0.67 g

Advice

Egg liqueur can be bought or made at home.