Blueberry Wave von Food with Style, fertig angerichtet
Pastry

Blåbærkage med blåbærsvirvel

En vidunderlig saftig blåbærkage med et frugtigt lag blåbærmarmelade - både at se på og at smage på er den et sandt højdepunkt.

Del
Portioner
9 portioner
Bagetid 35 minutter

Ingredienser

  • Til blåbærmarmeladen

Fremgangsmåde

  1. 1
    Forvarm ovnen til 350 °F (over-/undervarme). Beklæd den firkantede form (9 × 9 in) med bagepapir.
  2. 2
    Bland mel, bagepulver og salt i en skål.
  3. 3
    Pisk sukker, æg og vanilje sammen med olien i en anden skål. Rør yoghurt og mælk i.
  4. 4
    Vend melblandingen i, til dejen er ensartet.
  5. 5
    Lav blåbærmarmeladen: Kog blåbær, sukker og citronsaft op i en lille gryde. Lad det simre i 5-6 minutter, til bærrene sprækker. Jævn med den udrørte majsstivelse, giv det et hurtigt opkog igen, og lad det køle af, inden du sier det gennem en sigte.
  6. 6
    Fordel halvdelen af dejen i formen og glat den ud. Fordel blåbærmarmeladen jævnt ovenpå, kom resten af dejen på og glat den ud igen. Lav lette hvirvler med skaftet på en ske eller en gaffel, så der opstår et flot mønster.
  7. 7
    Bag kagen i ca. 35-40 minutter, til en tandstik (stukket ned i selve kagen, ikke i marmeladen) kommer ren op.
  8. 8
    Lad kagen køle af i formen, skær den i firkanter og drys den let med flormelis. En vidunderlig saftig kage med en frugtig blåbærsvirvel - et sandt højdepunkt på ethvert kaffebord!

Video

Blueberry Wave Questions

Yes, frozen blueberries work well here because they are cooked down into jam anyway. Add them to the pot straight from frozen with the sugar and lemon juice, and expect the simmering to take a little longer than the 5-6 minutes given for fresh berries. Cook until the berries have burst and the mixture looks glossy before you stir in the dissolved cornstarch.

Regular plain yogurt, sour cream, or quark all work in place of the 150 g of Greek yogurt, since its job is to keep the crumb moist and tender. If you use a thinner yogurt, hold back a little of the 50 ml milk so the batter does not get too loose. A plant-based unsweetened yogurt works too, as the recipe already uses oil rather than butter.

That usually means the jam was still warm or too runny when it went into the pan. Let the jam cool until it is thick enough to hold its shape on a spoon, and make sure you stirred in the cornstarch slurry and let it bubble briefly so it actually thickens. Also spread the first half of the batter into an even layer, so the jam has a firm base to sit on.

The blueberry jam can be made a day ahead and kept covered in the fridge, which is convenient because it needs to cool before swirling anyway. Stir it briefly before using so it spreads easily on the batter. The batter itself should be mixed and baked right away, since the baking powder starts working as soon as it meets the yogurt and milk.

Keep the cut squares in an airtight container at room temperature; the oil and yogurt in the batter keep it moist for several days. Dust with powdered sugar only just before serving, because it dissolves into the surface over time. The squares also freeze well once fully cooled - wrap them individually and thaw at room temperature.

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