Blueberry Cream Cake

Something to satisfy your sweet tooth ~ Blueberry Cream Cake

What could be better to end your meal with some dessert. A light and fluffy cake with some berries that bursts open and release its juices into the cake and all the flavors marry each other in a perfect blend. Hmm, sounds yum isn’t it? That’s exactly what I made recently but never got time to post the recipe because my hands are full because of my little one. But I promised to myself that I have to share this recipe and participate in Vaishali’s IAVW-British event. Here is the recipe.

Recipe:

2 cups flour
3/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp lemon zest
1/4 tsp salt
1/4 tsp cardamom (hmmmm…. the aroma is so good)
1 & 1/2 cups cream (optional. because this is vegan, you can leave this)
1 & 1/2 cups blueberries
1/3 cup oil
2 tbsp vinegar

Purée most of the blueberries with some water such that you get 2 cups juice saving a handful alone. Mix all the ingredients well. Coat a round 9 inch pan with baking spray or oil and flour. Preheat the over to 350F degrees. Pour the mixture, put the berries on top batter when it’s a little baked say after about 10 minutes and continue for about 30 more minutes or when you insert a tooth pick no batter sticks to the toothpick. Take it out of the oven and let it cool for about 10 minutes before removing it from the pan. Serve warm or chilled. Enjoy.

A slice of heaven on a plate

NOTE:The name Cream Cake is because the original recipe has cream added to it’s recipe.