Whole wheat Blueberry 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.
Ingredients Used for the cake
Whole Wheat Flour is used as the main flour in this recipe. I prefer Ashirwad sharbati atta as it has the lighter texture and not so powerful earthly flavour. You can also use the whole wheat atta you grind in flour mill. It is also lighter.
Jaggery powder– I have used jaggery powder. grind it until fine and then use in the recipe to avoid grains in the final cake.
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 I have used just regular milk. 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.
The colour of the batter is quite brown because of the flour and jaggery. The lighter the colour of the sugar you use, the lighter the final cake colour too.
Coat the blueberries in flour to avoid sinking. Otherwise all the blueberries will stay at the bottom while baking. The flour coating helps with not sinking while baking.
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.
Allow the baked cake to cool for a while before flipping it off on a wire rack. This is to avoid breaking of the cake. The cake is so soft while very hot, so give it some time to settle.
Whole wheat Blueberry 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.
The texture of the final cake is very similar to the maida cake. The cake has an earthly flavour because of the whole wheat we use. If you want to use maida, use 200 gm instead of 150 gm wheat flour.
I have also made a detailed video for this recipe. Check it out in my channel.
Getting fresh blueberries is quite rare for me. So whenever I see blueberries in fruit shop, I buy a pack. I mostly make compote and use it as a topping for my cheesecakes. Other than that, I have two recipes that taste just amazing. If you have a pack, don’t forget these recipes to try.
Blueberry Cheesecake Crumble Bars (click on image for recipe)
Eggless Blueberry Butter Cake (click on the image for recipe)
Whole wheat Blueberry Cake
Ingredients
- 150 gm Whole wheat flour
- 150 gm Powdered Jaggery
- 100 gm Milk Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 300 ml Milk
- 100 gm Melted Butter
- Vanilla
- 100 gm Blueberries
Instructions
- Preheat oven to 160°C.
- In a bowl, mix together wheat flour, baking powder and baking soda. Sift the mix three times to incorporate air.
- Add jaggery powder and milk powder and mix well.
- Add melted butter, milk and vanilla essence.
- Mix to form smooth batter.
- Add a tsp of wheat flour to blueberries and mix to coat them evenly.
- Pour the batter into a 7″ square tin which is greased and lined with parchment. Add the blueberries in between the batter and some on top.
- Top the batter with slivered almonds.
- Bake in preheated oven for 40-45 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.
