Description
An elegant French blueberry cake inspired by Cédric Pernot. Moist almond-lemon cake filled with homemade blueberry confit, glazed with syrup and apricot jam for shine. Best served slightly warm or at room temperature.
Ingredients
Scale
🔹 Blueberry Confit (prepare the day before):
- 270g fresh or frozen blueberries (or 225g blueberry coulis)
- 35g sugar
- 6g pectine NH
🔹 Cake Batter:
- 320g all-purpose flour
- 225g sugar
- 60g almond flour
- 7g baking powder
- Zest of 1 lemon
- 6 eggs
- 160ml heavy cream (warmed to 50°C)
- 240g unsalted butter (melted to 45°C)
- Pinch of fleur de sel (optional)
🔹 Syrup:
- 35ml water
- 12g sugar
🔹 Finishing:
- Apricot jam (warmed for glazing)
Instructions
- Make the Blueberry Confit (1 day before): Purée the blueberries if using whole fruit. Mix sugar with pectine NH. Warm the purée without boiling, and slowly whisk in the sugar/pectin mixture. Bring to a boil and simmer for 3 minutes. Cool and refrigerate overnight.
- Prepare the Cake Batter: Preheat oven to 150°C (fan). Grease and line a 26 × 11 cm loaf pan. In a large bowl, combine flour, almond flour, baking powder, lemon zest, sugar, and fleur de sel (if using). Add eggs and mix gently until just incorporated. Gradually add warm cream while mixing. Finally, add melted butter in a slow stream, mixing gently until the batter is smooth.
- Pour and Bake: Pour the batter into the prepared pan. Lightly score the surface lengthwise with a knife dipped in oil (this encourages an aesthetic crack). Bake for 70 minutes or until a skewer inserted comes out clean. Let cool for 10 minutes, then unmold onto a wire rack.
- Prepare the Syrup: Boil 35ml water with 12g sugar until dissolved. Brush over the warm cake.
- Fill with Blueberry Confit: Using a straw or skewer, poke 6–8 vertical holes along the cake. Pipe the blueberry confit into the holes using a piping syringe. Also pipe a ribbon of confit into the top crack of the cake.
- Glaze: Warm apricot jam slightly and brush over the top of the cake for shine and aroma.
Notes
For a more intense fruit flavor, you can swirl a small amount of blueberry confit into the batter before baking. Cake improves after resting for a few hours.
- Prep Time: 25 minutes (plus overnight chill)
- Cook Time: 70 minutes
- Category: Cake / French Pâtisserie
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: cedric pernot, cake myrtille, blueberry confit, french loaf cake, almond cake, lemon blueberry cake