This recipe was inspired by the need to use up the last of the wild blueberries in my freezer to make room for new supplies. Every year we go on a pleasant August expedition to the mountains to pick them – it’s a way to spend a day in the fresh air, escape the heat of the city and come back with plenty of booties. Cultivated blueberries are great for decorations, but in terms of taste, there’s no comparison with the wild ones!

Pancake cake is made in 10 minutes, with common ingredients and a very simple process, yet its tastiness will surprise you. The eggs and milk make it soft and spongy, the ideal consistency to be soaked in the juice that the blueberries release during cooking. The end result is a moist, soft, and fragrant cake.

Portions: 4

Preparation time: 15 minutes     

Tempo di cottura: 12-14 minuti

Ingredients

• 2 large eggs
• 105 g milk
• 160 g blueberries
• 55 g flour
• 40 g caster sugar
• 35 g butter
• a pinch of salt
• vanilla seeds (but 1/2 a sachet of vanillin will do)

Decoration:

• sliced almonds
• Fiordilatte ice cream

Preparation methodology

Turn on the oven to 210°C and heat the cast iron pan for 15-20 minutes. Beat the eggs with the sugar for 5 minutes with an electric whisk, add the milk and 20 grams of melted butter and continue to whisk for a minute.

Stir in the flour and salt, still whisking.

Take the pan out of the oven and add the remaining butter, swirling it around to distribute it well (watch out for splashes).

Pour in the batter and two-thirds of the blueberries and place in the oven. After 7 or 8 minutes, open the oven and quickly spread the remaining blueberries over the top.

Bake for about 12-14 minutes, until the edges begin to brown.

Serve the pancake cake still warm, sprinkle with chopped almonds and, if you like, serve with a scoop of Fiordilatte ice cream.

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Alice Del Re

“My name is Alice, I love reading, walking in nature and eating healthily but with taste.

My blog Panelibrienuvole was started for fun and soon became a great passion, an enchanted refuge where I can experiment with recipes, tell stories, talk about books and take lots of photos.

In the kitchen of Panelibrienuvole we make simple but original recipes, with seasonal fruit and vegetables and a special focus on desserts, which have always been my great passion”.

This recipe was prepared on