Here’s a simple and delicious Fluffy Vanilla Cake with Blueberry Compote recipe you can make at home—perfect for serving in jars or ramekins like the one in your photo!
🍰 Fluffy Vanilla Cake (Single-Serve or Small Batch)
Ingredients:
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 1 tbsp vegetable oil (or melted butter)
- 1/4 tsp vanilla extract
Instructions:
- In a small bowl (or directly in a mug/jar), mix together the flour, sugar, baking powder, and salt.
- Add milk, oil, and vanilla extract. Stir until smooth—don’t overmix.
- Pour the batter into a greased microwave-safe jar, ramekin, or mug.
- Microwave for 60–90 seconds, or until the cake is set and fluffy. (Timing may vary by microwave.)
🫐 Blueberry Compote (Quick Stove Method)
Ingredients:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
Instructions:
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes, stirring occasionally until the berries break down and the sauce thickens.
- For a thicker compote, stir in the cornstarch slurry and cook for another 1–2 minutes.
- Let cool slightly before using.
🍽️ To Assemble:
- Spoon warm or chilled blueberry compote over the cooked vanilla cake.
- Top with fresh blueberries and a dusting of powdered sugar for garnish.
Let me know if you’d like a baked version instead of microwave, or if you want to scale it up for a party!