Eggless Blueberry Cake

It has been busy the last few weeks, from a broken laptop to a new diet. Hope to get back on track with blogging.

Today I am posting an Eggless Blueberry Cake recipe. As always, I have used my not so secret ingredient, Liquid Lecithin. This is a must try for all vegetarians! Do read my post about lecithin here.

My fondness for Blueberry cake began when I used to work in Jumeirah Lake Towers in Dubai. Not because I liked the cake, but because my mother loved it. I used to have a lot of bank runs during work, and most days I would inevitably skip lunch due to a tight schedule. I admit it’s a bad habit, but my energy used to run on espresso shots from Nero Cafe.

During one of the visits the cashier asked me if I wanted a muffin on the side since she had no change. I took her up on the offer, I tasted, and it was really amazing. It was moist inside and the sugar coating on top added to the crumbly texture. I knew this is something my mother would like, so I just wrapped it up and took it home. My mother just turns to the child when I bring home some snack from work, be it Almond Croissants from Spinneys or just a bottle of fresh juice. That day I got home this divine Blueberry Muffins and she was hooked ever since. This was the start of a routine, if I grab an espresso from Nero Cafe, I get a Blueberry Muffin for her.

Last year my neighbor gave us a Blueberry Cake which was very much similar to the Nero Cafe. I have wanted to attempt a similar cake since that time, but never got the chance. I have researched a couple of recipes and found that Alice’s Easy Blueberry Cake recipe was good. With much trial and error, I altered the recipe to yield the best outcome for an Eggless Wheat Cake and shared the same with you all today.

Hope you enjoy this divine cake as much as mother would.

Let’s get right to it.

Print Recipe

Eggless Blueberry Cake

Servings

Ingredients

Dry ingredients:

• 2.5 cups whole wheat flour/ atta
• 1.5 cups Light brown sugar increase to 2if you like sweeter
• 1 tablespoon baking powder
• 1 teaspoon salt

Wet ingredients:

• 1 cup + 1/4Milk 120-130 degree
• 1/2 cup oil
• 2 tbsp liquid lecithin
• 2.5 teaspoons vanilla extract

Blueberry mix:

• 2.25 cups fresh blueberries
• 2 teaspoons wheat flour

Sugar Coating

• 3 tablespoons butter
• 3 tablespoons granulated white sugar

Servings Ingredients Dry ingredients: 2.5 cups whole wheat flour/ atta 1.5 cups Light brown sugar increase to 2if you like sweeter 1 tablespoon baking powder 1 teaspoon salt Wet ingredients: 1 cup + 1/4Milk 120-130 degree 1/2 cup oil 2 tbsp liquid lecithin 2.5 teaspoons vanilla extract Blueberry mix: 2.25 cups fresh blueberries 2 teaspoons wheat flour Sugar Coating 3 tablespoons butter 3 tablespoons granulated white sugar

Instructions

1. Preheat oven to 375 Degree F. Keep all the ingredient ready. Grease a baking dish and keep aside.
2. In a large mixing bowl, add 2.5 cups flour, 1.5 cup sugar, 1 tbsp baking powder, and 1 tsp salt. Mix thoroughly.
3. Next is to add the wet ingredients.
4. Add 2 tbsp lecithin. Check if milk is at 120-130 Degree F. Milk has to be hot, to ensure lecithin mixes thoroughly. Add 1.25 cup milk, 1/2 cup oil and vanilla extract. Whisk to incorporate well. You can add 2-3tbsp more of warm milk, if mixture us very thick. However, ensure it does not become loose. When you add the blueberries mix, it would sink to the bottom if batter is loose.
5. Keep batter aside and let us quickly prep the blueberry mix
6. In a small mixing bowl, add 2 tsp whole wheat flour and 2.25 cups fresh blueberries. Mix to coat.
7. Fold in the blueberry mix into batter.
8. Immediately pour batter into the greased baking dish. Spread evenly. Bake for 25 minutes. In meantime, melt 3 tbsp butter in microwave for 30 seconds and keep aside.
9. After 25 minutes, the top of cake would be light brown. Brush the melted butter on top of cake. Sprinkle 3 tablespoons sugar.
10. Place the baking dish back in oven and let it bake for another 5 minutes, till is golden brown on the top. If you like more caramelized sugar, like my husband, keep for another 3-4 minutes. After 5 minutes, remove the dish out of the oven. Insert a knife or toothpick, if cake comes out clean, baking is done!
11. Run the knife along the edges and let the cake cool down before cutting.Voila! The cake is ready! Enjoy!