Finnish blueberries and currants cake


Here you have another recipe made in Finland, prepared with the great amount of wild berries I picked up during my walks in the paths in the forests and the typical rye flour they use for bread and desserts.

Time of cooking

30 minutes


a 16 cm mould (I used a rectangular one)

What did I use

a cake mould, a sheet of oven paper, a pair of pots, a pair of spoons, a bowl, a whisk, a spatula


half a cup of sugar

3/4 cup of melted butter

1 egg

1 teaspoon of baking powder

2 cups and 1/4 of rye flour

1/2 cup of milk

blueberries and currants as required

raspberries jam as required

How did I do

I preheated the oven at 200°C and covered the baking tray with the sheet of oven paper.

I mixed butter and sugar until I had a creamy dough, then I added the egg, baking powder, flour, one by one. The result was quite a consistent dough, I put it in the baking tray keeping it taller at the boards.

I cooked in the oven for about 5 minutes than I mixed the jam half with the currants half with the blueberries.

I spreaded the jam and berries dough on the cake and baked it again for about 15/20 minutes, until it browned on the surface.

I served lukewarm or cold.

Buon appetito!

Finnish blueberries and currants cake

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