A friend recently surprised me with a 5-pound box of fresh blueberries, bringing immense joy. As the weather grows warmer, appetites tend to wane, making chilled desserts particularly appealing. Today, I’ll share a recipe for a rich yet not overly sweet Blueberry Basque Burst Cake.
For the blueberry jam: – Blueberries: 280g – Rock sugar: 35g For the Basque base: – Cream cheese: 300g – Granulated sugar: 30g – Eggs (room temperature): 3 – Cornstarch: 8g – Whipping cream: 165g Reserve about 140g of the prepared jam for filling. Gently fold the remainder into the batter after each addition, ensuring full incorporation. Strain the mixed batter for a smoother texture. Add the blueberry jam to the strained batter and freeze for approximately 40 minutes. Pipe about 90g of blueberry jam into the center. Preheat the oven to 230°C (top and bottom heat). Bake in the preheated oven until done. Remove and gently tap the pan to release steam. Cool completely before sealing and refrigerating overnight. Finish by spreading blueberry cream on the surface and decorating with fresh blueberries and mint. The cake reveals a double burst of blueberry filling when sliced, delivering an exceptionally delicious experience.
