08/21/2026
Baking by family vibes instead of actual measurements is a funny game! đ€Ș
In my family, every recipe from my mom, aunts, or grandma is just "a bit of this and a bit of that." đł
Today, I took a gamble on a recipe from my aunt's collection. Somehow, the vague measurements aligned perfectly to create this incredible Polish wild blueberry cake with a bit of this and that!đ«
Itâs very easy and quick to make and it tastes just like summer, a cake that you might be served with a cup of coffee, when you drop by your friends house on a summer morning.
Ingredients:
1/2 cup oil
1 1/2 cup milk (375 ml)
1 cup sugar (225 g)
4 eggs
1/2 teaspoon vanilla
zest of 1 lemon
3 1/2 cups flour (440 g)
2 heaping teaspoons baking powder
2 1/2 cups blueberries
3/4 cup powdered sugar
water, milk, or citrus juice
Method:
Preheat oven to 350° F (189° C). Prepare a 9 x 13 pan by lining with parchment paper or grease pan and dust with dried (unseasoned) breadcrumbs (a traditional Polish trick to insure a cake releases).
Whisk together oil, milk sugar, eggs, vanilla, and zest. Add flour and baking powder. Stir just until all of the flour is moistened. There will still be many small lumps. Pour into prepared pan. Sprinkle blueberries over the top of the cake.
Bake for about 45 minutes. The top of the cake will be a light golden brown.
Cool.
Serve the cake as is, lightly dust with powdered sugar, or drizzle with a glaze made of powdered sugar and just enough liquid to make a thick yet pourable glaze.
