For today's breakfast I'm preparing a very soft, dairy-free blueberry plumcake

When you're looking for a simple dessert that will win everyone over at first bite, fresh blueberry plum cake is always a surefire hit. Thanks to its incredibly soft texture and delicate fruit flavor, this dessert is ideal for both breakfast and a light snack. The recipe's distinctive feature is the lack of milk, a detail that makes the cake lighter without sacrificing the softness everyone desires in a slice of homemade plum cake.

Fresh blueberries lend the cake a slightly tart note that pairs perfectly with the sweetness of the batter. Furthermore, making a soft, dairy-free plum cake results in a moist and fragrant result, perfect for those who want to avoid dairy products without sacrificing the pleasure of a homemade dessert. Each slice is soft, rich in fruit, and ideal with tea, coffee, or freshly squeezed juice for a delicious start to the day.

Ingredients for fresh blueberry plum cake

• 250 g of 00 flour
• 2 eggs
• 120 g of sugar
• 80 ml of seed oil
• 120 ml of water
• 150 g of fresh blueberries
• 1 sachet of baking powder
• Grated lemon zest
• 1 pinch of salt
• Powdered sugar to taste

Step-by-step recipe procedure

• Start by breaking the eggs into a large bowl and mixing them together with the sugar until the mixture is light and frothy.
• Slowly add the seed oil while continuing to mix with the whisk.
• Also pour in the room temperature water and incorporate it perfectly into the dough.
• Add the grated lemon zest and a pinch of salt to give the dessert more flavor.
• Sift the flour together with the baking powder and add them little by little to the liquid mixture.
• Mix gently until you obtain a smooth, homogeneous mixture without lumps.
• Wash the fresh blueberries carefully and dry them well with kitchen paper.
• Incorporate the blueberries into the mixture using a spatula and making gentle movements so as not to break them.
• Pour the mixture into a plumcake mold previously greased or lined with baking paper.
• Bake in a preheated static oven at 180 degrees for about 40-45 minutes, checking for doneness with a toothpick.
• Once ready, let the plumcake cool completely before removing it from the mold.
• Finish with a dusting of icing sugar to make it even more inviting.

The end result is a super-soft fresh blueberry plum cake, with an intense aroma and a fluffy texture that stays delicious even the next day. Perfect for the whole family, this dairy-free dessert is a winner thanks to its simplicity and the authentic goodness of its ingredients. Ideal for enjoying first thing in the morning or during an afternoon break, it's an easy recipe to make yet incredibly satisfying with every bite.