Eggless Lemon Blueberry Cake

 

Don’t believe me when I tell you that this cake recipe is super easy….try it out!

My eggless lemon blueberry cake is moist, spongy and melts in the mouth…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have been using this eggless cake recipe since a few years now. It can be made into many flavours actually. This never fail recipe is one for keeps.

Lemon and blueberry is a classic combination that is very popular as a cake flavor. I have used fresh lemons in the recipe for their zest and juice, as also dried blueberries.

All ingredients for the cake were at room temperature. I used a stand mixer to blend the liquid ingredients but folded in the dry ingredients gently. As a result the cake turned out to be delicate as always…

Make your tea time special with this cake!

 Click the link below to watch the video:

EGGLESS LEMON BLUEBERRY CAKE       Serves 8

Ingredients:

 

FOR THE FLOUR MIX

All Purpose Flour - 1 ½ cup

Baking Soda – ½ tsp

Baking Powder – 1 ½ tsp

Salt – a pinch

 

FOR THE LIQUID MIX

Lemon zest – 1 ½ tsp

Lemon juice – 2 tbsp

Vegetable oil – ¼ cup

Melted butter – ¼ cup

Superfine/Powdered Sugar – ¾ cup

Curd/Yogurt – ½ cup

Vanilla essence – 2 tsp

 

Milk – ¼ cup or a little more

Dried blueberries – ½ cup

 

Method:

1.    Brush a 7” cake tin with oil or butter. Line it with butter paper or parchment paper and oil over it. Keep aside.

2.    FOR THE FLOUR MIX: In a bowl add in all the ingredients and mix well with a whisk or sift the ingredients 2 to 3 times. Keep aside.

3.    FOR THE LIQUID MIX: In a large bowl, add in the sugar and lemon zest. Mix well till the lemon flavor becomes intense. Should take 2 to 3 minutes.

4.    Add in the curd or yogurt and mix till the sugar dissolves completely.

5.     Pour in the oil, butter, lemon juice and vanilla essence. Mix to combine. That’s done.

6.    Now, add THE FLOUR MIX in 3 parts to THE LIQUID MIX and fold in gently with a spatula after each addition. Add in ¼ cup of milk and fold it in. Add a little more milk if required to get a light and fluffy cake batter.

7.    Reserve a few blueberries, to the rest add a teaspoon of flour and toss to coat them. Add the flour tossed berries into the batter and fold in.

8.    Pour the batter into the prepared tin. Smooth the top. Sprinkle the reserved berries on top.

9.    Bake in a preheated oven at 170 °C for 20 minutes or till done.

10. Cool on a wire rack. Serve plain or with some whipped cream on the side at tea time.

 

© Rinki’s Kitchen