Blueberry Sticky Cake
I had tons of blueberries and needed to figure out a dessert for a neighbor’s BBQ this weekend. I came across this blueberry sticky cake recipes. Sticky cake or “kladdkaka” which is a delicious Swedish brownie but this cake is the same base but without the chocolate and added blueberries instead. It is so simple to make, you just make it all on the stove and then pour it all into a cake pan and pour blueberries on top. It only takes 15 minutes to prep. You can use fresh or frozen berries for this cake.
Unfortunately we only got to taste a small piece of this cake, and what we had was fabulous. The reason we only got to taste as small piece of the cake is because we were sitting outside having dinner the cake was on the counter in my neighbor’s kitchen and when we came back inside one of their dogs had knocked it down on the floor and was enjoying it. By the time we got to it only a quarter was left of it. The dog was totally fine as there was no chocolate in the cake.
I highly recommend making this blueberry sticky cake, it is a wonderful summer cake and could be served with vanilla ice cream, vanilla sauce or whipped cream.
Blueberry Sticky Cake
Yield: 12 pieces
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
150g or 11 tbsp butter
2 ½ dl or 1 cup sugar
1 pinch salt
2 tsp vanilla sugar or 1 tsp vanilla extract
3 eggs
2 dl or ¾ cup and 1 tbsp flour (you can also use GF flour)
Topping:
1 cup of fresh or frozen blueberries
1 tsp of potato flour or arrowroot starch
Directions:
Preheat oven to 350F.
Melt the butter in a pot and then pour the sugar into the pot and stir a few times. The sugar does not have to melt. Turn off the heat. Then add all the other ingredients and stir to a nice batter.
Butter a 9” pan and flour, breadcrumb or use shredded coconut to spread on top of the butter.
Pour the batter into the form.
Mix the blueberries with potato flour or arrowroot starch and then pour the blueberries on top of the batter.
Bake the cake in the middle of the oven for 30 minutes or until the top is golden brown (it took me 40 minutes). Let the cake cool in the cake pan.
Server with ice cream, vanilla sauce or whipped cream.
Enjoy!
Adapted from: Linda’s Bakskola
Five Years Ago: No Bake Biscoff Chessecake
Six Years Ago: Rotisserie Chicken
Seven Years Ago: French Potato Salad
Eight Years Ago: Croutons