Christmas season
is back again, my most favorite season. The season starts with the fragrance of
Baking. What is Christmas without baking cakes? Here’s my egg free, fruity,
moist, juicy and absolutely delicious “Blueberry custard cake”. Am not an
excellent baker and due to my fear of baking I hardly bake any. Right now my
eyes are feasting on this gorgeous "Blueberry Custard Cake". Trust me this one is
the easiest recipe and comes together in a bowl. No fuss recipe… only 15
minutes to put it all together. That super simple it is. Try it yourself and I
would love to hear your feedback.
Egg free cake and I guess less oil /
butter compared to the usual cakes. This cake is little bit dense and is super
filing.
Blueberries are in season and I always
believe in eating seasonal.Firstly it is easily available and secondly it is
reasonably priced. Eating seasonal doesn’t mean that whole season one should
eat those limited vegetables and fruits. As human we are bound to crave variety
in our diet. Yes I do you buy local and eat seasonal. How about you?
During this baking season check out the
below recipes link that will glamorize your table:
“Blueberry custard cake”, this simple recipe can be tweaked without custard powder, add wheat flour or sprinkle some oats over, to create your own variations.
Let’s head to mixing and baking and I hope you
all will enjoy it. Looking forward to hear from you.
Dry ingredients:
- 2 cups All-purpose flour
- 0.5 cup Custard powder
- 1.5 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 2 cups Blueberries
Wet ingredients:
- 1.5 cup full fat Milk
- ½ cup Yogurt
- ¾ cup Sugar
- 2 tsp Vanilla extract
- 3 tbsp Vegetable oil
Procedure:
Preheat the oven to 1800C.
In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
Now sieve all the dry ingredients, one by
one, except the blueberries into the wet mixture. Whisk thoroughly it to form a
very smooth batter.
Now fold in ¾ of the Blueberries and
reserve the rest for the final toppings.
Lightly grease the loaf tin and then line
with butter paper. Here I have used glass loaf. Pour the batter into the loaf
tin and sprinkle the left over Blueberries on top.
Bake it for 55 to 60 minutes until it is golden. Insert a toothpick in the center of the cake to check if the toothpick comes out clean. If the toothpick comes out clean, walahi your cake is ready to be out of the Oven.
Bake it for 55 to 60 minutes until it is golden. Insert a toothpick in the center of the cake to check if the toothpick comes out clean. If the toothpick comes out clean, walahi your cake is ready to be out of the Oven.
Place the cake on a cooling rack and
allow it to completely cool down. Once it is cooled down, demold it and slice
it.
Sit back and relish the cake with a cup
of chai.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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