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.
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.