F5 – Columnists – Cooking Adventure – Learn how to make a blueberry cake with lemon, perfect for afternoon tea or even a dessert

Hello cooks! Welcome to another culinary adventure!

This cake, which many – including me in my childhood – know as “pullman cake”, the one from the supermarket, tasty and very dense, is the great classic of coffee or afternoon tea. Called “pound cake” (“pound cake” in English) or “quatre quarts” (quatre quarts, in French), it is a very easy candy to make. And it’s not something for those who know how to cook.

The French recipe for four-quarter cake is believed to come from Brittany. In the Caribbean, rum is often taken as a supplement, the preparation is so simple that it is not even necessary to memorize the quantities of ingredients. Wheat flour, eggs, sugar and slightly melted butter are part of the composition in equal parts.

Add a little baking powder (which the original recipe does without) and you’re done. Clap your hand. No mixer. Without even needing a wire whisk (although it is possible to use it, of course). Habemus cake.

With this base you can prepare treats of different flavors and sizes. Note that an egg weighs about 50g and use the same amount for the other three staples. Here three eggs gave two small cakes, but it is possible to prepare them in one form. I also used a long saucepan, while the pan with holes would also be recommended.

Citrus zest, orange or lemon juice, dried fruits and jams (strawberry or passion fruit are tips) can be used to enhance the cake. Among fresh fruits, try for example bananas, apples or peaches. Blueberries are especially good for cakes, as they have a juicy pulp and relatively thick skin, which prevents them from moistening the dough when it bursts, besides giving a very welcome acidity, as the recipe takes a lot of fat and sugar.

Stay home if possible and do we go to the kitchen? Next!


Difficulty: easy
Yield: 2 small cakes

150 g of wheat flour
3 eggs
150 g sugar
150 g unsalted butter
1 tablespoon (dessert) of baking powder
1 teaspoon of vanilla extract
100 g blueberries
¾ cup of icing sugar
1 lemon juice
Lemon zest
1 tablespoon of milk

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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