Whole wheat Blueberry Cake
Whole wheat Blueberry cake recipe is easy to make teacake, made out of fresh blueberries and perfect to serve as a tea time treat.
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.