Blueberry buttermilk cake

Blueberry buttermilk cake is a lovely treat made of one delicious nutty base and two jiggly fruity layers on top. What makes it special is being refreshing, naturally sweetened and healthy. The spring and summer seasons are the perfect time to enjoy this beautiful, bursting-with-blueberry-flavour and easy-to-make dessert.

I love easy and delicious desserts. But, when they also look good, I’m in heaven. Wink. I mean, just look at the stunning purple colour! This cake is a little piece of food art, yet really easy to make. It doesn’t require any special cooking or baking skills. In fact, it’s a no-bake cake with an easy-to-follow recipe. Wink.

Moreover, this is a three-step cake. Every step has its own cooling time. First, you start with making the base and let it cool for 2-3 hours. Second, you make the fruity blueberry jelly and let it solidify for 4-5 hours. Third, you make the final blueberry buttermilk jelly and let it cool overnight.

Buttermilk

Usually, most of the no-bake cakes are made with cream cheese. However, I decided to use buttermilk. Buttermilk is a bit thicker than milk, it’s low in fat and it comes with a light sour note. Also, besides being delicious, it is a good source of nutrients such as calcium, protein and riboflavin.

Furthermore, blueberries are the main ingredient of this cake. They are just wonderful. I love them! They provide a stunning colour to any dessert, they are delicious and very healthy. In fact, they are packed with antioxidants. Also, besides using them in desserts, you can also combine them in salads (such as this fresh spring blueberry arugula salad or a healthy berry butterhead lettuce salad) and many savoury dishes.

As you can see, I combined gelatin in my cake. Consequently, that makes it a semi-raw cake. Wink. I like that jiggly movement when you cut a slice of it. Additionally, if you are vegan, you can use agar-agar instead of gelatin and oat milk instead of buttermilk.

Also, you must check these delicious desserts, where no baking or cooking is involved: decadent avocado chocolate truffles, a refreshing avocado-lime tart or this avocado choco mousse.

Ingredients for a healthy blueberry buttermilk cake (Ø 18 cm):

• 4-6 dates (chopped and softened in 50 ml hot water)
• 90 g ground hazelnuts
• 30 g chia seeds
• 50 g rolled oats
• 1 tsp coconut oil
• 400 g blueberries (100+300)
• 5 raspberries
• 300 ml of mixed berry juice (200+100)
• 5 gelatin leaves (1+4)
• 300 ml buttermilk

How to make a simple delicious no-bake cake base

For the base soak the chopped dates in 50 ml boiling hot water for 5 minutes. Once, they are almost falling apart, quickly blend them for 10 seconds (I used an immersion blender). Then stir in the ground hazelnuts, chia seeds, coconut oil and the oats. Continue stirring with a spoon until well combined and compact. If the mixture results too dry, simply add a splash of water or a bit of coconut oil.

Moreover, with a little bit of coconut oil, grease the springform or the tart form and flip the cake base mixture in it. Using your fingers, spread it around the form to get an evenly thick layer. At this point, place the form in the fridge for 2-3 hours to set.

Fruity blueberry jelly layer

When the base is set, start making the first fruity jelly layer. Combine 100 g blueberries and 200 ml mixed berry juice in a small pot. Cook it on medium heat for 15-20 minutes or until the blueberries release the juice and look like smashed.

Next, put one gelatine leaf to soak in cold water. While the gelatine is getting soft, strain the hot blueberry mixture through a sieve. Pour it back in the pot, squeeze the gelatin, add it to the berry mixture and stir quickly with a whisk. At this point, take the springform out of the fridge and pour the fruity mixture on the earlier made cake base. Place the springform back in the fridge for another 4-5 hours.

Blueberry buttermilk jelly layer

For the third cake layer, put the rest of blueberries, raspberries and 100 ml of mixed berry juice in a small pot (you can use the same pot from earlier on, just wipe it quickly). Cook it on medium heat for 20-25 minutes or until thicker. Furthermore, just as in the previous step, soak the gelatin leaves (4 this time) in cold water for 10 minutes and strain the fruity mixture through the sieve.

Then, pour the sieved fruity mixture back in the pot, squeeze the gelatin and add it to the pot and quickly stir it with a whisk. Moreover, remove the pot from the heat and stir three spoons of buttermilk in it until well combined. Now, you can add the rest of the buttermilk and stir with a whisk until you get a lovely purple colour.

At this point, once again, take the springform from the fridge and pour the last cake layer over the fruity blueberry jelly layer. Place the springform back in the fridge and, this time, leave it in overnight.

The next day, before serving, add some additional fresh fruits on top of it, in order to make the fruity flavour pop out even more. This healthy blueberry buttermilk cake is a perfect treat for when you fancy something refreshing, light and delicious. Sunny spring and summer days are a great time to eat it.

Enjoy!

PS

If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)