Cake aux Myrtilles – La Cuisine d’Adeline

If you’re craving a moist, fruity, and easy-to-make dessert, look no further than the beloved Cake aux myrtilles inspired by La Cuisine d’Adeline. This delightful French treat, packed with juicy blueberries (myrtilles), offers the perfect balance between rustic charm and refined flavor—ideal for a gourmet goûter or a sweet breakfast.

Whether you’re using fresh-picked brimbelles from the Vosges or store-bought blueberries, this recipe is a must-have for any home baker’s collection.

Unlike many desserts, blueberries bring more than just flavor to the table. They’re known for their antioxidant-rich profile. According to Healthline, blueberries are loaded with nutrients that support brain health and help reduce inflammation—so you can feel a little better about that second slice!

Not all blueberries are created equal. Wild brimbelles are smaller, darker, and more flavorful compared to cultivated varieties. If you’re not sure which to pick, check out Gardening Know How’s guide on blueberry varieties to make the best choice for your cake.

🧾 Ingredients You’ll Need

This recipe is refreshingly simple, and you probably already have most of these on hand. Here’s what you’ll need:

• 200 g flour (+ 1–2 tablespoons for coating the berries)
• 200 to 300 g blueberries (fresh or frozen)
• 3 eggs
• 80 g sugar
• 5 cl milk (dairy or plant-based)
• 100 g softened butter
• ½ packet baking powder (~6 g)

Tip: To keep your blueberries from sinking to the bottom of the cake, coat them with a tablespoon of flour before adding them to the batter.

👩‍🍳 Step-by-Step Preparation

Making this cake is as easy as it is delicious. Follow these simple steps:

1. Preheat your oven to 175°C (350°F).
2. Prepare the dry mix: Sift together the flour and baking powder.
3. Cream the butter: Beat softened butter until smooth, then add sugar and mix until fluffy.
4. Add eggs: One at a time, mixing well after each addition.
5. Incorporate dry ingredients and milk to create a smooth batter.
6. Flour the blueberries and gently fold them into the batter.
7. Pour the batter into a greased and floured loaf pan.
8. Bake for 45 minutes or until golden brown and a knife comes out clean.
9. Let cool before serving!

Optional: Tent the cake with foil if it browns too quickly on top.

🫐 Choosing the Right Blueberries

• Brimbelles (wild blueberries) offer a more intense flavor and vibrant color.
• Cultivated blueberries are larger and easier to find year-round.
• Frozen berries can be used, but don’t thaw them before baking.

Whether wild or cultivated, the most important thing is that your berries are sweet and ripe for best results.

🛠️ Essential Kitchen Tools

To get the best texture and presentation, these tools will help:

• Loaf cake mold (nonstick or silicone)
• Electric mixer or whisk
• Sifter for flour
• Rubber spatula for folding the berries

🔁 Creative Variations

Want to switch it up a bit? Try these flavor twists:

• Add lemon zest for a citrusy zing
• Fold in white chocolate chips for extra indulgence
• Substitute almond flour for a nuttier flavor (see this guide on flour substitutions)

You can also make blueberry muffins by dividing the batter into cupcake liners and reducing the bake time.

🍽️ Serving Suggestions

Cake aux myrtilles is versatile enough for any time of day:

• With a dusting of powdered sugar for an elegant finish
• Paired with Greek yogurt or crème fraîche
• Served warm with a scoop of vanilla ice cream

🧊 Storage Tips

This cake stays fresh and moist for days when stored properly:

• Room temperature: 2 days in an airtight container
• Refrigerated: Up to 5 days
• Frozen: Wrap slices individually and freeze for up to 2 months

Reheat gently in the microwave or oven for that just-baked texture.

❌ Common Baking Mistakes to Avoid

Avoid these errors for blueberry cake perfection:

• Overmixing the batter = dense texture
• Forgetting to flour the blueberries = sunken fruit
• Using cold butter = poor batter consistency

🌟 Reader Feedback Highlights

This recipe is a fan favorite on La Cuisine d’Adeline, with many readers sharing photos of their success. Words like “moelleux”, “gourmand”, and “inratable” appear often in the comments!

🔍 Nutritional Snapshot (Approx. per slice)

• Calories: ~220
• Carbs: 30g
• Fats: 10g
• Protein: 3g
• Bonus: Antioxidants from blueberries!

❓ Frequently Asked Questions (FAQs)

Can I use frozen blueberries?
Yes! Just be sure not to thaw them first. Use straight from the freezer and flour them well.

Why do my blueberries sink to the bottom?
You must coat them in flour before folding into the batter. This prevents them from sinking during baking.

What’s the difference between brimbelles and myrtilles?
Brimbelles are wild blueberries—smaller and darker with stronger flavor. Myrtilles typically refer to cultivated varieties.

Can I make this cake gluten-free or vegan?
Yes! Use a gluten-free flour blend and plant-based milk. Swap the eggs with flaxseed or applesauce for a vegan version.

How long will this cake last?
At room temp, 2 days. In the fridge, up to 5. You can also freeze it for longer storage.

Can I freeze this cake?
Absolutely. Wrap individual slices in cling film and freeze for up to 2 months.

🎯 Final Thoughts

The Cake aux myrtilles from La Cuisine d’Adeline is a perfect introduction to the world of French home baking. It’s light, fruity, and impossible to mess up. Whether you follow the classic recipe or explore fun twists, you’ll end up with a crowd-pleasing dessert you’ll make again and again.

Bon appétit!

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