[1] Despite its name, the cake is not actually blue, and some Frutig valley bakers who were interviewed by Swiss culinary historians in the 2000s provided different explanations for the name.
Other bakers believe that the name refers to the faint blue tint of the uncooked dough or to the blueish, buttery steam emerging from the oven in which the cake is baked.
[1] Blue cake is made only by professional bakers from a dough of flour, butter, water and salt.
[1] The mostly orally transmitted recipes differ among local bakers, who as of the 2000s are producing the cake in the third or fourth generation.
[1] Blue cake is eaten as a snack with cheese and meat or at breakfast with coffee, butter and jam.