This Eggless Blueberry Cake is a delightful treat that combines the juicy sweetness of fresh blueberries with a tender, moist cake crumb. Perfect for those who prefer egg-free baking, this recipe uses yogurt for moisture and a touch of oil for richness. The cake is flavored with vanilla extract and gently leavened with baking powder and soda, ensuring a soft texture. Ideal for any occasion, from casual gatherings to afternoon tea, it’s a simple yet satisfying dessert that celebrates the natural flavors of blueberries in every bite.
Ingredients:
- 1½ cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup plain yogurt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare Blueberries:
- Rinse the blueberries and toss them with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while baking.
- Mix Wet Ingredients:
- In another bowl, whisk together the yogurt, sugar, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix; a few lumps are okay.
- Fold in Blueberries:
- Gently fold in the flour-coated blueberries into the batter.
- Bake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Then, transfer the cake onto a wire rack to cool completely before slicing.
- Optional:
- You can dust the top with powdered sugar or serve with a dollop of whipped cream.
Enjoy your delicious eggless blueberry cake!
Notes:
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Adjust the sugar according to your taste preference and the sweetness of the blueberries.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
