Blueberries are one of my favorite fruits. They are so versatile and can be used in a variety of different recipes. One of the favorites in the house is Polish blueberry cake or Ciasto Z Jagodami as it is known in Poland.
The light cake studded with blueberries is cut up into squares and paired with a cup of coffee. Nothing balances out the bitter taste of coffee as this cake does. Some people like to sprinkle icing sugar on top of the cake to sweeten it a little more. Many on the other hand prefer the natural sweetness that the fruit brings to the table.
During the blueberry season you will find it in almost every house at tea time and why not? With fresh blueberries easily available and with a recipe that is really simple to make, it is not a wonder that Polish blueberry cake is a common tea time snack.
I highly recommend using blueberries that are bought on the same day. Fresh blueberries are firm and juicy. You’ll notice the difference when you hold the berries in your hand. Older blueberries tend to be slightly soft and sometimes even shriveled.
What Makes Blueberries Perfect For This Recipe?
Did you know that Poland is the largest exporter of blueberries in Europe? It means that we get the freshest stock and sometimes we even get it just off the tree. One of the reasons why Polish blueberries are coveted is because the quality of the fruit is consistent. This is largely attributed to the warm and sunny climate during the blueberry season.
The local demand in Poland has increased as people transition towards a healthier lifestyle. Blueberries are a cheap, healthy, and accessible snack. Plus they are delicious.
In general, blueberries are fun to work with. They are both sweet and tangy so they work well with jams and desserts. In fact, many times you don’t even need to add a sweetener. This is especially true if you get blueberries during the peak of the season.
First off, these little berries are packed with Vitamin K1, Vitamin C, and Manganese. One thing that really catches my eye when it comes to blueberries is their glycemic score.
The glycemic Index score of 53 is relatively low which is a good thing, especially for people who are diabetic since it means that blueberries don’t cause a rapid spike in blood sugars!
How To Make Polish Blueberry Cake Recipe – Ciasto Z Jagodami?
Part I – Preheat The Oven To 356F (180C)
Once this is done, start with the actual work of making the Polish blueberry cake. This will make sure that the oven is at the right temperature when you are ready to place the cake in.
Many people start preheating the oven later in the process and complain that their cake has not risen well. This is largely because the oven temperature is usually not hot enough.
Part II – Oil A 9”x 9” pan.
You can also choose to line it with parchment paper. It is a personal preference. Parchment paper because it is easier to flip the cake out. Traditionalist bakers prefer to oil the pan.
Part III – Mixing The Dough
Beat 2 eggs with 4 tbsps of sugar. Once it is well-combined add in ½ cup of either yogurt or buttermilk, 4 tbsp of oil, and beat it again. You can use a hand held mixer but I prefer to use a wooden spatula at this stage.
Sift 1 cup of all-purpose flour and 1 tsp of baking powder together. This makes sure that you don’t get any clumps of baking powder in your cake. Now add the flour-baking powder combination to the mixture slowly. I usually add two tbsps at a time and mix it till all the flour is incorporated well.
Don’t forget to mix the batter in one direction (clockwise) or the cake may not rise properly!
Part IV – Pour The Dough Out Into The Pan.
Make sure you do this gently without tapping it excessively. Now place the washed berries onto the dough and press them gently.
Part V – Prepare The Crumble.
The crumble of Polish blueberry cake is extremely easy to make. All you have to do is mix 3 tbsp of butter, 6 tbsp of all-purpose flour, and 3 tbsp of sugar. Once you combine the ingredients well, sprinkle the crumble on top of the cake.
Part VI – Bake for 30 minutes.
Part VI – Cut Into Squares And Serve
FAQs About Making Polish Blueberry Cake
Which Blueberries Should I use For This Recipe?
Fresh blueberries are the best. In general Polish blueberries have a standard quality throughout the season.
From July to August you will notice that the season peaks as far as these fruits are concerned. Locally sourced blueberries are the best since they are usually freshly picked.
In case, you don’t have access to fresh blueberries you can use frozen berries. Make sure to drain the liquid first otherwise, the cake dough will get too thin and the consistency of the cake won’t be right.
Can I Use Other Fruit For This Recipe?
Yes. The recipe is very versatile. Popular substitutes are fruits like strawberries and raspberries. The best thing to do is to use seasonal fruits.
What Should I do If I don’t Have A Square Pan?
If you don’t have a square baking pan, you may use a bread pan (12″”).
The Cake Is Not Sweet Enough. What Should I do?
The sweetness of the cake depends a lot on the blueberries that you buy. If you find that the cake is not sweet enough, you may sprinkle it with icing sugar.
Polish Blueberry Cake Recipe - Ciasto Z Jagodami
- 1 cup of all-purpose flour
- ½ cup of plain yogurt or buttermilk
- 4 tbsps of sugar
- 4 tbsps of oil
- 2 eggs
- 1 tsp of baking powder
- 3 tbsps of butter
- 6 tbsps of all-purpose flour
- 3 tbsps of sugar
- 5 oz (140g) of blueberries
- Preheat the oven to 356°F (180°C).
- Oil the 9x9" cake pan or line it with parchment paper.
- Beat eggs with sugar, add yogurt, and oil, and beat again.
- Add flour and baking powder and mix.
- Pour the dough onto the pan.
- Place the washed berries onto the dough and press them gently.
- Mix all the ingredients for the crumble.
- Sprinkle the cake with the crumble.
- Bake for 30 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 91mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 3g
These data are indicative and calculated by Nutritionix