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Blueberry custard cake

Christmas season is back again, and it is my most favorite season. The season starts with the fragrance of Baking. What is Christmas without baking cakes? Here’s my egg free, fruity, moist, juicy and absolutely delicious “Blueberry custard cake”. Am not an excellent baker and due to my fear of baking I hardly bake any. Right now my eyes are feasting on this gorgeous "Blueberry Custard Cake". Trust me this one is the easiest recipe and comes together in a bowl. No fuss recipe… only 15 minutes to put it all together. That super simple it is. Try it yourself and I would love to hear your feedback.

  • Prep time:
  • 15 minutes
  • cook time:
  • 55 - 60 minutes
  • serves:
  • 8

Ratings :

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Details

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  • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : Dessert

Allergy Information

  • - -

Recipe Notes

-

Tags

  • Egg Less
  • #Contest118
  • #christmas
  • #contest118
  • #blueberries
  • #blueberrycake
  • #cake
Ingredients

Ingredients For Blueberry custard cake

Methods
  • 1. Preheat the oven to 180 degrees.
  • 2. In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
  • 3. Now sieve all the dry ingredients, one by one, except the blueberries into the wet mixture. Whisk thoroughly it to form a very smooth batter.
  • 4. Now fold in ¾ of the Blueberries and reserve the rest for the final toppings.
  • 5. Lightly grease the loaf tin and then line with butter paper. Here I have used a glass loaf pan. Pour the batter into the loaf tin and sprinkle the leftover Blueberries on top.
  • 6. Bake it for 55 to 60 minutes until it is golden. Insert a toothpick in the center of the cake to check if the toothpick comes out clean. If the toothpick comes out clean, wallahi your cake is ready to be out of the Oven.
  • 7. Place the cake on a cooling rack and allow it to completely cool down. Once it is cooled down, demold it and slice it. Sit back and relish the cake with a cup of chai.
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