Blueberry Vanilla Cake

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Blueberry Vanilla Cake, that’s the first thing that popped in my mind when Attu said “Amma let’s bake something together”.

My eldest kid wanted some alone time with me this summer and it has been wonderful so far. Pre- teens are quite interesting and though I find my brain being challenged often, I am definitely enjoying the journey of parenthood.

Coming back to this gorgeous Blueberry Vanilla cake. We baked it last evening and I am so thrilled about that gorgeous shade of mauve. I have no picture of the whole cake because we dug into it almost immediately. But I did manage to save a few slices to show you.

It is a simple, no fuss, eggless blueberry vanilla cake. I am glad I finally found some use for those frozen berries that have been in my freezer since forever. But if you do get your hands on the fresh ones, nothing like it.

PS: This recipe has all purpose flour and white sugar. But go ahead and substitute those with whole-wheat flour and cane sugar in case you want to avoid the above ingredients. The cake would be slightly denser and might not have the same shade of purple-mauve, but other than that it is going to be absolutely fine. 😊


 

Recipe

Prep Time            10 Minutes

Cook Time           35 minutes

Servings               6 people

INGREDIENTS

Vanilla Cake Batter

1 Cup all purpose flour

1/2 Cup sugar

1 tsp baking powder

1/2 Cup curd

1/4 Cup Oil

1 tsp vanilla extract

Blueberry Cake Batter

1 and 1/4 Cup all purpose flour

1/2 Cup sugar

1 Tsp baking powder

1/2 Cup curd

1/4 Cup Oil

1/4 Cup Blueberry juice/puree

INSTRUCTIONS

Pre heat the oven at 180 degrees C for 10 minutes. Prepare an 8 inch round baking tin. Grease it well with oil / butter and line the base with parchment.

Vanilla Cake Batter

  1. Sieve the dry flour and baking powder 3-5 times. Set aside
  2. Dissolve the sugar in curd. Whisk well.
  3. Add the oil and vanilla extract.
  4. Pulse in an electric mixer 2-3 times / whisk well until combined.
  5. Add the sieved flour in 2-3 batches and fold in until no lumps remain.

Blueberry Cake Batter

  1. Sieve the dry flour and baking powder 3-5 times. Set aside
  2. Dissolve the sugar in curd. Whisk well.
  3. Add the oil and the blueberry juice/puree. *I used 1/2 a cup of frozen blueberries for this. Simply thaw the berries, run them in the mixer and pass the puree through a sieve before using it.
  4. Pulse in an electric mixer 2-3 times / whisk well until combined.
  5. Add the sieved flour in 2-3 batches and fold in until no lumps remain.

Baking

  1. Now that your beautiful cake batters are ready, transfer these into the prepared cake tin. I simply poured them on opposite sides of the tin and used a skewer to make a few swirls.
  2. Tap the tin gently on the counter once / twice. Bake in the preheated oven at 175 degrees C for 35-40 minutes or until the skewer inserted comes out clean.
  3. Transfer to a cooling rack and remove the cake after 10 minutes. Allow the cake to cool completely before slicing (or dig in like us if you love warm cake 😊)
  4. Store in an airtight container once completely cooled.

RECIPE NOTES

  • Oven temperature and time may vary. Keep an eye on your cake after 25-30 minutes of baking.
  • If you use whole-wheat flour, you can reduce 1 tbsp of flour from the quantity mentioned in the recipe. Also sieving the flour 8-10 times would make the resulting cake lighter.
  • It is a good idea to make both the batters simultaneously and mix the dry and wet ingredients right before the oven is pre heated and ready.  Since it is an eggfree cake it is best to bake the prepared batter immediately.

Hoping to see you all bake this pretty and delicious cake 😊😊

 

Originally posted on AKILA SUBRAMANIAN on APRIL 12, 2019


 

 

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