Blueberry Chocolate Chip Fluffy Cake
Ingredients
- 150 g einkorn flour
- 50 g whole wheat flour to complement the einkorn flour
- 100 g molasses sugar adds a rich sweetness
- 3 large eggs
- 1/2 cup unsalted butter softened (approximately 113g)
- 1 teaspoon vanilla extract optional, for flavor
- 1 teaspoon baking powder for fluffiness
- 1/2 teaspoon baking soda for additional lift
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup frozen sour cherries or blueberries do not thaw
Instructions
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the einkorn flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and molasses sugar until light and fluffy. This may take about 3-5 minutes with an electric mixer.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract (if using).
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake fluffy.
Fold in Blueberries and Chocolate Chips:
- Gently fold in the frozen blueberries and chocolate chips until evenly distributed throughout the batter.
Bake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- This cake can be served plain, dusted with powdered sugar, or with a dollop of whipped cream.
Notes
- Protein: Approximately 4g
- Fat: Approximately 10g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 2g
- Sugar: Approximately 12g
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