Eggless Blueberry butter cake recipe is easy to make teacake, made out of fresh blueberries and perfect to serve as a tea time treat.
I am a great fan of blueberries, but the huge disadvantage is they are so expensive in Madurai. We pay nearly Rs.500 for 100 gm of blueberries. So I buy it occasionally and enjoy it once in a while. It is like gold and I am afraid to use it up.
Making a blueberry cake has been in my to do list for a long time. When I saw a box of the berries, I grabbed one. They are not as good as the regular ones I buy, but it still tasted good in the cake.
I always prefer to add milk powder in my teacakes, as it creates a good compact dense crumb. And it also adds so much flavour and taste. I prefer to use whole milk powder than the skimmed milk powder as I think the skimmed powder tastes weird.
The mixing of the batter is pretty straight forward. It is a one bowl recipe. Just dump everything, mix and bake. This is the best part of making an eggless teacake.
Ingredients Used for the cake
Maida is used as the main flour in this recipe. You can also use whole wheat flour instead of maida. If using WWf, use Ashirwad sharbati atta. Also 150 gm of wwf is enough for this recipe.
Sugar– I have used regular white sugar. But you can also use jaggery powder or any other non refined sugar instead. Use same quantity as the recipe.
Milk Powder is an important ingredient in this cake. Use full fat milk powder for the best taste. Skimmed milk powder has a weird taste which will affect the cake’s taste.
Milk / Buttermilk – I have used buttermilk after churning out the butter. You can also use just regular milk instead. Or you can add 1/2 tsp of vinegar to milk and then use it in the recipe.
Butter – Melted butter is used in the recipe. You can also swap it with melted ghee/ coconut oil/ refined oil instead.
Blueberries – I have used fresh blueberries in the batter. Wash it thoroughly, pat them in a cloth or tissue to dry it out before adding. You can also use 50 – 100 gm of dried blueberries instead.
Eggless Blueberry Butter Cake Recipe – Making a larger/ smaller cake/ Cup cake
I made a medium cake as usual. But you can always make a larger batch by increasing the ingredients proportionately. The recipe I have shared makes 7″ square cake or 8″ round cake. If you double all the ingredients, you can make an 9″ square cake or 10″ round cake. The time taken would increase by 5 minutes, not more than that.
You can also make even smaller batch by making half the batch. It would make 5″ square cake or 6″ round cake. The time taken to bake might decrease by five minutes, but not less than that.
You can also choose to bake them in cup cake liners. The time take to bake the cupcakes would be 15-20 minutes.
Topping to use
When you make dry teacakes, you won’t be adding any frosting to the cakes. So it is better to add some topping to make it pretty. They also add some crunch to the final cake. So don’t miss out on toppings. I have used slivered almonds and they add so much crunch to the soft cake.
If you love teacakes, then check out my eight amazing teacakes in the blog. Click on the image to take you to the page. This is a compilation of eight best teacakes in this blog.
I have two teacakes class available for enrollment. One is eggless and the other with eggs. If interested, connect through whatsapp to register.
Eggless Blueberry Butter Cake Recipe
- 200 gm Maida
- 150 gm Powdered Sugar
- 100 gm Milk Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 300 ml Milk
- 100 gm Melted Butter
- 100 gm Blueberries
- Preheat oven to 160°C.
- In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.
- Add melted butter, milk and vanilla essence.
- Mix to form smooth batter.
- Add blueberries and gently fold in the batter
- Pour the batter into a 7″ square tin which is greased and lined with parchment.
- Top the batter with slivered almonds.
- Bake in preheated oven for 30-35 minutes or until a tooth pick inserted comes out clean.
- Let the cake cool for five minutes on the rack.
- Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
- Allow it to cool completely.
- Slice it up and serve.