Eggless Blueberry Cake
Ingredients
Dry ingredients:
Wet ingredients:
Blueberry mix:
Sugar Coating
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!

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