Chestnut Cake with Blueberries and Rosemary
A quick, rustic cake with nutty chestnut flour, juicy blueberries, and a hint of rosemary. Perfect for breakfast or an afternoon snack.
- Total time
- 35 min
- Servings
- 8
- Calories
- 180
- Protein
- 5g
Ingredients
- 1.5 cups chestnut flour
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup milk
- 1 cup blueberries
- 1 tablespoon fresh rosemary
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or line with parchment paper.
- 2
In a large bowl, whisk together 1.5 cups chestnut flour and 1 teaspoon baking powder. In another bowl, beat 2 eggs with 0.75 cup milk until combined.
- 3
Pour the wet ingredients into the dry and stir until just combined; the batter will be thick. Fold in 1 cup blueberries and 1 tablespoon chopped fresh rosemary.
- 4
Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- 5
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Toothpick
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