This Polish Cake with Blueberries or ciasto z jadodami is the sort of thing you might be served when you drop by your friend’s house on a summer morning. Little berry studded squares of cake with a cup of coffee – if that doesn’t say welcome, what does?
Blueberries are in season, super fresh, and priced to sell. Everyone is making the most of blueberries this time of year. The particular cake is quick and easy to prepare.
You can mix it all together with a whisk or a wooden spoon, no mixer is required. It literally takes just a few minutes to put it all together. Five or ten minutes, then pop it in the oven. In less than an hour, you’re rewarded with a yummy treat.
This recipe is based on a cake I saw on Lekcjewkuchni.pl. The original recipe calls for lemon zest, but I had limes in the fridge rather than lemons. They worked just as well. Orange zest would be nice too if that’s what you happen to have on hand.
Drizzling a glaze over the cake is optional. I used the juice of the lime I zested to make the glaze for my Polish Cake with Blueberries. I love using citrus. The fragrance and acidity add such brightness to almost any recipe.
I thought this cake would remind me of blueberry muffins, but it was more than the familiar muffin. Being a Polish recipe, it’s less sweet than most American baked goods including muffins. The cake is lighter than muffins and the citrus adds a little something extra.
I know you’ll enjoy this. If you make my Polish Cake with Blueberries, be sure to send me a photo. I love to see what you’ve been baking!
Smacznego!
Lois
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Polish Cake with Blueberries
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 24 small pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Description
An authentic Polish Cake with Blueberries – light, and quick, and easy to prepare.
Ingredients
- 1/2 cup oil (125vml)
- 1 1/2 cup milk (375 ml)
- 1 cup sugar (225 g)
- 4 eggs
- 1/2 teaspoon vanilla
- zest of 1 lemon
- 3 1/2 cups flour (440 g)
- 2 heaping teaspoons baking powder
- 1 1/2 cups blueberries
for optional glaze:
- 3/4 cup powdered sugar
- water, milk, or citrus juice
Instructions
- Preheat oven to 350° F (189° C). Prepare a 9 x 13 pan by lining with parchment paper or grease pan and dust with dried (unseasoned) breadcrumbs (a traditional Polish trick to insure a cake releases).
- Whisk together oil, milk sugar, eggs, vanilla, and zest. Add flour and baking powder. Stir just until all of the flour is moistened. There will still be many small lumps. Pour into prepared pan. Sprinkle blueberries over the top of the cake.
- Bake for about 45 minutes. The top of the cake will be a light golden brown. A toothpick inserted in the center (avoiding blueberries) will come out clean. The internal temp will be between 200° and 205° F (93° and 96° C). Cool.
- Serve the cake as is, lightly dust with powdered sugar, or drizzle with a glaze made of powdered sugar and just enough liquid to make a thick yet pourable glaze.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Kajol
Thanks for sharing Delicious recipe, will definitely try in this week.
Tralf
I was lucky enough to be gifted with this cake. I loved that it wasn’t overly sweet. The flavor of the blueberries and citrus really shines through. This recipe is a keeper!
Justine Richelieu
Just making this with my children for their father on Father’s Day here in Australia. We love all your recipies – thank you so much
Mary
Do you add any salt to this cake? I made it as written the first time but today I added 3/4 of a teaspoon of salt and I thought it improved the flavor. Thanks for the delicious recipe!
polishhousewife
The recipe I was given did not call for salt, but I’m with you, Mary. When I think of it, I add at least a pinch of salt to sweet baked goods. It does brighten all of the other flavors.
David
Hmmm. I’m not getting your posts any longer. Am I still subscribed? Let me know if I need to resubscribe… I thought you simply weren’t blogging any longer.’
This blueberry cake looks wonderful! Yummmm!
Pat cramer
Can I use frozen defrosted blueberries?
Lois Britton
I haven’t tried it, Pat, but it should work.
Linda Owsiak
Can this Blueberry cake be frozen?
Lois Britton
It should freeze well. 🙂
Karen Zaorski
Went blueberry picking this morning! This blueberry cake will be one of my recipes to use with those wonderful blueberries. Thank you Lois.
Cindy Downer
I made this cake. It was good but more like a coffee cake. The cake part was dry. I might try mixing in a bit of yogurt to the cake batter next time.
Theresa Koper
Because of health issues I had to substitute a little. Instead of oil I used applesauce, Splenda instead of sugar. Very good but it didn’t rise like regular cakes. But it is delicious