Vanilla cake with blueberries and prunes (gluten free)
Making a lovely smelling cake just gives instant weekend vibes. I’ve made a lot of variations of cake already like lemon cake or cake with pear, but this vanilla cake with blueberries and prunes is so yum as well! It’s a fluffy cake and the fruity flavors give it an extra kick in sweetness and acidity.
What do you need for this cake?
- 125 grams of butter (room temperature)
- 2 eggs
- 125 of full fat milk
- a pinch of salt
- 1 teaspoon of vanilla extract
- 150 grams of sugar
- 225 grams of gluten free self-raising flour
- 200 grams of prunes
- 90 grams of blueberries
How to prepare this vanilla cake with blueberries and prunes?
Whisk the soft butter and the eggs to a fluffy mixture, then add the milk, salt, vanilla extract and sugar. Keep on whisking until there are no more lumps in the batter. Slowly add the self-raising flour and keep on whisking until everything has blended together nicely, don’t overdo it.
Preheat the oven to 160 degrees C. and put a sheet of parchment paper in a oven dish of 25×25 centimeter. Pour the batter in the oven dish and smooth it out.
Rinse the prunes and blueberries. Cut the prunes in halves and take out the pit, then start slicing it in parts. Press the sliced prunes carefully in the batter just as the blueberries.
Place the oven dish in the oven and bake for 55 minutes. After baking leave it to cool off for about 15 minutes, then remove the cake my pulling the sheet of parchment paper out of the oven dish.
Do you want visuals on how to make this cake? Watch my vlog of this recipe and make sure you subscribe to my YouTube channel!