Name: Fluffy blueberry cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 cake
Ingredients: 200 g plain flour; 150 g sugar; 100 g butter; 4 pcs eggs; 150 ml milk; 1 teaspoon baking powder; 1 packet vanilla sugar; salt; 400 g blueberries; powdered sugar

Step by step process

Fluffy batter

1
Blueberry cake relies on whipped egg whites, so first separate the whites from the yolks into two clean bowls. Whip them into a stiff, glossy snow that holds its shape. Cream the yolks with the sugar, vanilla sugar and lukewarm melted butter until pale and airy. Then fold in the flour with the baking powder and the milk until the batter is smooth.
TIP:
When separating eggs, be careful not to get any yolk into the whites, otherwise the whites will not whip up. Whip the egg whites in a clean, dry metal or glass bowl for firm and fluffy stiff peaks.
2
Add the whipped whites in three batches and fold with short bottom-to-top moves, so the mixture stays light and airy. Preheat the oven to 180 °C. Line a deeper tray with parchment paper, pour in the batter and spread it level.

Blueberries

3
Pick over the fruit, rinse it and let it drain well on a towel so it does not water down the batter. Scatter it evenly over the surface, right to the edges. Press the pieces in gently so they stay visible and do not sink to the bottom. Chilled fruit holds on top a little better than warm.

Baking and serving

4
Bake in the preheated oven for 35 to 40 minutes, until the top is golden and a skewer in the middle comes out clean. Do not open the oven too early, or the delicate batter may collapse. Let it cool slightly, then dust generously with powdered sugar before serving.
TIP:
With large baked goods, pay more attention to color than to the time stated in the recipe. If the surface is browning too quickly, loosely cover it with aluminum foil. Check doneness with a skewer or thermometer: the center should be dry, with no raw dough.