Friday, June 7, 2013

Blueberry & Vanilla Cake


All-Purpose Flour - 2 cups + 2 tsps
Granulated Sugar - 1 3/4 cups
Unsalted Butter - 1/4 cup
Orgran Egg Replacer - 6 tsps diluted in 1/4 cup water
Milk - 1 cup
Blueberry - 50 gms (I used dried blueberries)
Vanilla Essence - 1 tsp
Baking Powder - 2 tsps
Salt  - 1/2 tsp


  1. Grease and dust two 8'' inch round cake tins.
  2. Sift flour, baking powder and salt twice together.
  3. Roll the blueberries in 2 tsps flour. Pick them out of flour and keep aside.
  4. Preheat oven to 180 degrees C.
  5. Heat milk and butter in a saucepan just until the butter melts.
  6. Take sugar and diluted egg replacer in a large mixing bowl and beat until the mixture becomes light using an electric mixer.
  7. Add vanilla essence and stir well.
  8. Fold in the sifted flour and mix until well combined.
  9. Pour milk and beat until well combined.
  10. Pour the equal quantity of batter into the prepared tins.
  11. Drop the dusted blueberries on top of the cake batter.
  12. Bake for approximately 35 minutes or until the skewer inserted in the centre of the cake comes out clean.
  13. Let it stand for 10 minutes.
  14. Unmould, cut and serve.


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