Eggless Blueberry Cake

The first dessert I made with fresh blue berries. This cake is moist, soft, and fluffy and flavor full of fresh berries. Love the color when berry melt and spreads the blue color. Try to make this cake with different berries when they are in season.. Serve this cake warm with blueberry sauce. 

Ingredients:

• 1 cup all-purpose flour (Maida)
• 1 table spoon all-purpose flour
• ¾ cup sugar
• ¼ cup blue berries
• 1 tsp baking powder
• Pinch of salt
• ½ teaspoon baking soda
• 1 tsp pure vanilla extract
• ¼ cup oil
• ¼ cup yogurt
• 2-3 tablespoon milk

For Blueberry sauce:

• ½ cup blueberries
• ½ cup water
• 3-4 tablespoon sugar
• 1 tsp corn starch
• ½ tsp lemon zest
• 1 tsp lemon juice

Instructions:

• Preheat the oven at 350° F or 180°C.
• Grease baking pan using little butter and dust with dry flour. Set aside.
• Coat blueberries with 1 tablespoon of all-purpose flour and set aside
• In one bowl sift all-purpose flour, baking soda, baking powder, pinch of salt and set aside.
• In another bowl whisk yogurt, oil, milk, vanilla extracts and sugar until creamy in texture.
• Add dry ingredients to wet mixture and gently fold in until there are no lumps.
• Now mix in blueberries.
• Transfer mixture into baking pan and bake for 30-35 minutes, until inserted toothpick comes out clear.
• Transfer into serving plate once the cake is completely cool down.

For Blueberry sauce:

• Blend blueberries using water until smooth.
• Transfer in pot; add sugar, vanilla extract, corn starch, lemon juice and lemon zest. Gently stir over medium heat.
• Cook the sauce until liquid rich to semi thick consistency.
• Cool down the sauce and pour over cake.