Eggless Blueberry cake

Ingredients

All purpose flour (maida) – 2 cups

Curd – 1 ½ cup

*Curd should be of room temperature

Baking soda – 1 ½ tsp

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Butter – 150 gm

*Instead of butter you can also use ¾ cup cooking oil.

Sugar – 1 cup

Blueberries – 1 cup

Method

Sieve Maida in a bowl and keep it aside. In a plate place the blueberries and spread 1 tbsp of maida on them and mix them well.

Take your baking bowl and whisk that evenly with the butter , meanwhile keep the oven to preheat at 180 degree.

In a bowl mix the curd and sugar. Now add the baking powder and baking soda and mix it well. Keep this mixture aside for 5 minutes. After five minutes you can notice some bubbles in the curd mixture.

Now beat the butter/oil together with the curd mixture, add vanilla essence, maida in small proportions and keep on beating. Once done keep the beater aside and using the spatula fold the blueberries gently into the batter (only ¾ blueberries).

Now transfer the batter into your baking bowl, spread it evenly. Place the remaining blueberries above the batter and keep it oven for 30 minutes to bake. After 30 minutes insert a tooth pick into the cake if its came out clean it means the cake is done otherwise keep it in oven for another few minutes.

Now take out the cake, cool it and serve it either with tea/coffee or with ice-cream. It will complement both J