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Swedish Blueberry Cake
Swedish Blueberry Cake
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This cake is very common in Sweden during the summer, and you can find it in many different versions. This homemade cake with blueberries and whip cream is perfect to make after you picked your own blueberries in the forest. It's a light and airy sponge cake filled with vanilla sauce and berry mousse, topped with cream and fresh berries.

Ingredient List for 12 servings:
Button Bottom
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5 Eggs
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75 gr Flour
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100 gr Potato flour
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1.5 teaspoons Baking powder
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20 gr Butter
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2 tablespooins Bread crumbles

Button Filling
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200 gr Vanilla sauce
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200 ml Whip cream
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3 tablespoons Blueberry jam
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2 teaspoons Vanilla sugar

Button Topping
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400 ml Whip cream
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150 gr Blueberries
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1 teaspoon Vanilla sugar

Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Butter the baking form with removable edges.
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Spread evenly the bread crumbles in the form.
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Mix the sugar and the eggs for 3 minutes in a bowl, use the highest speed on the electrical mixer for this.
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In another bowl mix the flour, baking powder and potato flour.
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Pour it slowly in the bowl with the egg mixture, while stirring with a wooden spoon.
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Pour it in the baking form, and place in the lower part of the oven for 40 minutes.
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Take out the bottom and let it cool down.
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Cut the cake so you get 3 layers.
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Place the bottom layer on the plate you're going to serve the cake on.
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Time to make the filling. Start by spreading evenly the vanilla sauce on the bottom layer.
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Place the middle layer on top.
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With the electrical mixer mix the whip cream and vanilla sugar together.
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Add the blueberries jam and mix together.
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Spread it evenly on the middle layer. Put the top layer on top.
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Time to make the topping. Start by mixing the whip cream and vanilla sugar to a foam with the electrical mixer.
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Cover the top and sides of the cake with the whip cream.
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Pour the rest of the whip cream in a piping bag and decorate the cake as you like.
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Spread evenly the fresh blueberries on top of the cake.
A selection of recipes from the same country.
This recipe is from Sweden
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