Eggless Blueberry Butter Cake

Eggless blueberry almond tea cake topped with sliced almonds placed on parchment paper over a wooden platter

Deepali Ohri

Eggless Blueberry Butter Cake

A soft and moist eggless blueberry tea cake made with fresh blueberries and topped with crunchy slivered almonds. This easy one-bowl cake is perfect for tea time or a light dessert.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 16 squares

Course: cake, Dessert, Snack, Tea-Time Snack, Tea-time Treat

Cuisine: Indian, International

Ingredients Method Video Notes

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

Method

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

• 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.