Some cakes are meant for celebrations, and then there are those simple cakes that are perfect for a quiet afternoon with a cup of tea. This Eggless Blueberry & Almond Cake falls beautifully into that second category.
It’s a soft, comforting teacake filled with juicy blueberries and topped with crunchy slivered almonds. The texture is moist yet slightly dense in the best possible way—exactly how a good tea cake should be.
Blueberries are one of those ingredients I truly enjoy baking with. They add a natural burst of sweetness and a gentle tartness that balances the cake perfectly. Whenever I find a box of blueberries, I instantly start thinking about all the ways I can use them—muffins, pancakes, or cakes like this one.
This eggless version is incredibly simple to prepare. The batter comes together in a single bowl, making it ideal for beginners. You mix the ingredients, fold in the berries, and bake. Within minutes, your kitchen fills with the most wonderful aroma of buttery cake and sweet berries.
And the best part? It’s a versatile recipe that can be adapted in many ways depending on what ingredients you have at home.
Why You’ll Love This Cake
• Completely eggless and beginner-friendly
• Made with fresh blueberries for natural sweetness
• One-bowl recipe – quick and easy to prepare
• Perfect tea-time cake
• Lightly dense crumb thanks to milk powder
• Crunchy almond topping adds texture
Ingredients & Their Role in the Cake
Understanding the ingredients helps make baking much easier and more flexible.
All-Purpose Flour (Maida)
Maida forms the base of this cake and gives it structure.
Substitution:
You can replace it with whole wheat flour. If using whole wheat flour, about 150 g is enough for this recipe. Fine whole wheat flour works best.
Sugar
Regular powdered sugar sweetens the cake and keeps the crumb tender.
Alternatives you can try:
-
Jaggery powder
-
Unrefined cane sugar
-
Coconut sugar
Use the same quantity as mentioned in the recipe.
Milk Powder
Milk powder is a special ingredient in this cake. It gives the cake a richer flavor and a slightly dense, compact crumb, which is ideal for tea cakes.
For best results:
Use full-fat milk powder.
Skimmed milk powder tends to give a slightly odd taste and is best avoided.
Milk / Buttermilk
Liquid helps bring the batter together and keeps the cake moist.
You can use:
-
Regular milk
-
Buttermilk
-
Milk with ½ teaspoon vinegar added
All of these work well.
Butter
Melted butter adds richness and flavor.
You can also replace it with:
-
Melted ghee
-
Coconut oil
-
Neutral refined oil
Blueberries
Fresh blueberries are the star ingredient of this cake.
Before adding them:
-
Wash them gently
-
Pat them dry completely
This prevents excess moisture in the batter.
Alternative options:
-
Dried blueberries (50–100 g)
Slivered Almonds
Since tea cakes are usually served without frosting, toppings add both beauty and texture.
Slivered almonds create a lovely light crunch on top of the soft cake.
Other topping options include:
-
Chopped almonds
-
Sliced almonds
-
Crushed pistachios
-
Baking Pan Sizes & Adjusting the Recipe
This recipe is quite flexible depending on how large or small you want the cake.
Standard Size
The given recipe makes:
• 7-inch square cake
OR
• 8-inch round cake
Larger Cake
Double the ingredients to make:
• 9-inch square cake
OR
• 10-inch round cake
Baking time may increase by about 5 minutes.
Smaller Cake
If you halve the recipe, you can make:
• 5-inch square cake
OR
• 6-inch round cake
Baking time may reduce slightly.
Cupcake Option
You can also turn this batter into cupcakes.
Bake at the same temperature for 15–20 minutes.
Baking Tips for Best Results
• Always preheat the oven before baking.
• Do not overmix the batter after adding flour.
• Pat the blueberries dry before folding them in.
• Fold the berries gently so they don’t break.
Storage Tips
At room temperature:
Store the cake in an airtight container for 2–3 days.
In the refrigerator:
It will stay fresh for up to 5 days.
Before serving, bring the cake to room temperature for the best flavor.
Eggless Blueberry Butter Cake
Ingredients
- 1 cup fresh blueberries (150 grams)
- 1 –2 tablespoons all-purpose flour (for coating the blueberries)
- 1½ cups + 2 tablespoons all-purpose flour (200 grams)
- ¾ cup powdered milk (95 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup milk (240 ml)
- ⅔ cup caster sugar (150 grams)
- ¼ cup + 3 tablespoons melted butter (100 grams)
- 1 teaspoon vanilla extract
- Slivered almonds (for topping)
Instructions
- Preheat the oven to 160°C.
- In a large bowl, combine:*all-purpose flour *powdered sugar *milk powder *baking powder *baking soda
- Add melted butter, milk, and vanilla essence.
- Mix everything together until a smooth batter forms.
- Gently fold in the blueberries.
- Pour the batter into a greased and parchment-lined 7-inch square cake tin.
- Sprinkle slivered almonds evenly over the top.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 5 minutes.
- Carefully flip it onto a wire rack, remove the parchment paper, and turn it back so the top side faces upward.
- Allow the cake to cool completely before slicing.
- Cut into squares and serve.
Video
Notes
Notes
• Use fresh, dry blueberries to avoid excess moisture in the batter.• Full-fat milk powder gives the best flavor and texture.
• Do not overmix the batter.
• Almond topping adds a beautiful crunch to the cake.
