Deliciously sweet and slightly tart, the Nordic blueberries (Vaccinium myrtillus) and Bog bilberries (Vaccinium uliginosum) add a depth of flavor to our summer baking traditions. One such tradition is our delightful Blueberry Butter Cake, a simple yet incredibly satisfying dessert that screams Scandinavian summer.

Modelled after the classic pound cake, this treat is rich with butter, making it moist and oh-so satisfying. Adding handfuls of freshly foraged blueberries not only brings a burst of flavor but also adds a gorgeous pop of color to the cake. The result? A scrumptious cake that's the perfect balance of buttery richness and fruity delight.

Blueberry cake:

Ingredients:

• 200g all-purpose flour

• 1.5 teaspoons of baking powder (adjust to your preference)

• 200g butter (room temperature)

• 200g sugar

• 4 large eggs

• 1 teaspoon of pure vanilla extract

• Zest of 1 lemon

• A pinch of salt

• 2 cups of fresh blueberries

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line a cake tin with parchment paper.

2. In a bowl, whisk together the flour and baking powder.

3. In another bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract and lemon zest.

4. Gradually mix in the dry ingredients until just combined. Do not overmix.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared cake tin, and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

8. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

   Serve the cake warm or at room temperature. It's fantastic with a scoop of vanilla ice cream or a dollop of whipped cream. But honestly, it's so good, you can even have it just as it is! Or wait for it to cool, and top if with garnish!

If you prefer a more individual serving, this batter can also be used to make blueberry muffins. Just adjust the baking time accordingly.

The magic of this cake lies in its simplicity and the fresh blueberries we forage during our summer adventures in the Scandinavian woods (you can read more about it here). Every bite takes us back to the forest, relishing the delightful blend of sweet and tart flavors that only wild blueberries can offer. Enjoy a slice and experience a taste of the Scandinavian summer!

Our Blueberry Butter Cake is quite versatile when it comes to serving. You could slice it just like a pie and serve it as is for a simple, casual dessert. It's perfect for an impromptu backyard gathering or a picnic in the woods.

For a more formal or festive occasion, you might want to consider cutting the cake into smaller squares. These bite-sized pieces are great for a dessert buffet or a high tea. And to make them extra special, top each square with a dollop of blueberry whipped cream, a few fresh blueberries, and perhaps a sprig of mint for that touch of elegance.

Blueberry Whipped Cream:

Ingredients:

• 1 cup of heavy whipping cream

• 2 tablespoons of powdered sugar

• 1/2 cup of blueberry purée (simply blend fresh blueberries until smooth)

Instructions:

1. In a chilled bowl, whip the cream until it starts to thicken.

2. Add the powdered sugar and continue to whip until soft peaks form.

3. Gently fold in the blueberry purée until well combined. Be careful not to overmix.

And voila! In just a few minutes, you have a delicious and vibrant blueberry whipped cream that not only complements the cake perfectly but also adds a refreshing touch to your dessert. The slight tartness of the blueberry cuts through the richness of the cake, creating a harmonious symphony of flavors in every bite.