Blueberry forests forever …
Although the title above mind reminds some of the Beatles (Strawberry fields forever) there is not much music behind this recipe. These days blueberries come as a reward (besides tunes), at least for me.
I hadn’t put a new recipe up for ages. Being a neuroscience Ph.D. candidate has been taking me lots of time and energy, especially in the last few weeks. Last week I had one of the most extensive exams in my life, so go figure. I believe I passed but I am still waiting for the official announcement. The feeling is great, though, and you know what? The blueberries, growing all over the forests, boost my serotonin levels.
They should do the same for you. Lately, my opinion has been that people should enjoy seasonal fruits occasionally if they don’t have any special medical restrictions. Especially berries. Do enjoy the berries. Even if you do strict keto, come on, and have some!
The quickest, the simplest, but most delicious!
The recipe below is ridiculously simple to make, more so if you can get hold of fresh berries. If not, frozen will do, but I would make sure to unfreeze them well and drain the excess liquid. Not many more tips that I can give out here because there’s nothing complicated about the procedure.
Just one note, though: In the procedure pics, you will notice that I made some “muffin” cakes inside paper cups. Do not use paper cups unless you like eating paper. Believe me. Use a lightly greased tin muffin pan or whatever baking pan you desire (maybe 9″x 8″ or so) to cut the cakes later when baked.
That’s it. You should be done in an hour altogether. And these are great when still warm, but delicious when cooled in the fridge. Enjoy.
Low-carb Blueberry Cakes
Sponge cake layer
Sponge cake layer
- Preheat the oven to 360°F (180°C) and prepare a lightly greased baking pan or a couple of 12-cup muffin pans. Get the ingredients ready.
- In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want the mixture to become foamy.
- Add oil, sifted flours, and baking powder. Mix on medium-low until well incorporated.
- Put the batter into a lightly greased baking or muffin pan (do not use paper cups no matter what the picture shows.
Cheesecake blueberry layer
- In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want a foamy mixture as before.
- Continue to mix on medium-high, and add cream cheese, vanilla protein powder, vanilla extract, and sour cream. Mix until there are no lumps left in the batter.
- Pour the batter onto the sponge cake layer and sprinkle with blueberries.
- Bake for 40 or 45 minutes. Baking time does depend on the size of the dish, so make sure that the toothpicks inserted in the middle comes out clean.
- Enjoy while still warm or when cooled and chilled in the fridge.