I know a lot of you were expecting a cake from my side to celebrate my blog's first anniversary, finally the wait is over and with drum rolls please I present to you Eggless Blueberry Coffee Cake!! My sister is crazy behind blueberry though she has never had them before and hence she really wanted to taste them, she even asked me if I could request my colleagues to get some fresh blueberries from Switzerland while they are coming back...can you believe it? This time to my visit to Alfa I got a tan of blueberry pie filling and I immediately thought of my sis, I am sure she would love to gobble down the entire tin with some fresh cream, she is crazy behind fresh cream too and her waist line permits her to do so :)
Before my darling sis could empty the entire tin I planned to put them to good use. Quite sometime back I had bookmarked DK recipe for Eggless Blueberry Coffee Cake which really looked too good to be true for an eggless one! I decided to use the blueberry pie filling in place of fresh ones, if nothing else it certainly increases the moistness of the cake though I would highly recommend using fresh ones, as in India we dont get fresh blueberries I had to substitute them. DK has also used applesauce, another ingredients not easily available here, so I substituted it with curd. To make the cake less in fat I have used oil in place of butter but I will recommend everyone to use butter as i think the cake wasnt as rich as it would be with some real butter!
2 cups all purpose flour
1 cup vanilla sugar or normal
1/3 cup oil
1 tsp baking powder
1 tsp baking soda
1/2 cup beaten curd
1 cup sour cream
2 tsp vanilla extract
1 cup fresh blueberries or blueberry pie filling
- Preheat the oven to 190 degrees C. Grease and flour a pound cake tin.
- Sieve flour, baking powder and baking soda keep it aside.
- In a bowl beat sugar and oil for 2 mins until well blended. Add in vanilla extract , again beat for a min.
- Beat in flour mixture along with sour cream and curd alternatively in well blended.
- Finally fold in the blueberry filling and mix gently, donot beat.
- Pour the batter and bake at 190 degrees C for 45 to 50 mins until a toothpick inserted comes out clean.
- Serve warm with a dollop of vanilla ice cream or some whipped fresh cream.
Verdict? My sister loved this cake and according to her its heavenly with a dollop of fresh cream :D I would highly recommend serving this cake warm with some fresh cream or vanilla ice cream, the combo is unbeatable! Hope you all enjoyed the cake and thank you once again for your wishes!