Marbled Castella Cake with Vanilla & Blueberry

5️⃣ 🍰🧂 Incorporate the Dry Ingredients

13. Sift together the flour and salt in a separate bowl.
14. Fold the dry mixture into the egg batter in two batches, using a spatula and a light hand to keep the batter airy and smooth. Be patient and thorough to avoid pockets of flour.

6️⃣ 🧁🫐 Create the Marbled Effect

15. Pour two-thirds of the vanilla batter into the prepared pan.
16. Spoon small dollops of blueberry purée randomly over the batter.
17. Pour the remaining vanilla batter over the top.
18. Add a few more spoonfuls of blueberry purée.
19. Using the tip of a knife or a skewer, gently swirl through the batter in “S” motions to create a marbled pattern. Avoid overmixing so the design stays defined.

7️⃣ 🔥⏲️ Bake the Cake

20. Bake in the center of the preheated oven for 45–50 minutes.
21. The cake is ready when it’s golden brown and a knife or toothpick inserted into the center comes out clean.
22. Let it rest in the pan for 10 minutes before lifting out using the parchment overhang.
23. Cool completely on a wire rack before finishing.

8️⃣ 🍶🍫 Finish the Cake

24. Once the cake is completely cool, brush the top with a thin layer of sweetened condensed milk or your choice of light glaze.
25. Lightly dust with unsweetened cocoa powder for a dramatic marbled finish or visual contrast.

💡 Tips

• Use room-temperature eggs for best volume when whipping.
• Frozen blueberries work well — no need to thaw before cooking.
• Don’t skip the parchment paper overhang; it makes unmolding much easier.

🔄 Variations

• Use raspberries or blackberries instead of blueberries for a different berry note.
• Infuse the milk with lavender or earl grey for a subtle twist.
• Serve with whipped cream or yogurt and extra berries on the side for a plated dessert.