Silesian Blueberry Cake (Ciasto jagodowe śląskie)
Ciasto jagodowe śląskie, or Silesian Blueberry Cake, is a traditional dessert from the Silesian region of Poland. This delicious cake is made with fresh blueberries and has a crumbly, buttery crust that pairs perfectly with the sweet-tart flavor of the berries.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups fresh blueberries
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- In a small bowl, beat the egg and vanilla extract together. Add the egg mixture to the flour mixture and stir until the dough comes together.
- Press two-thirds of the dough into the bottom and up the sides of the prepared cake pan.
- Sprinkle half of the blueberries over the crust.
- Crumble the remaining dough over the blueberries.
- Top with the remaining blueberries.
- Bake for 40-45 minutes, or until the crust is golden brown and the blueberries are bubbling.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top of the cake with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 11g
Supplies
9-inch round cake pan Pastry cutter (or use fingers) Wire rack
Tools
Oven
Serving suggestions
Serve the Silesian Blueberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For the best results, use fresh, ripe blueberries for this recipe. Frozen blueberries can be used, but they may release more liquid during baking.
Cost
$10