Eggless Orange Blueberry Cake
I have not been a fruit-loving person all my life. I agree eating fruits is healthy but somehow I have been very choosy about eating fruits myself. Funnily enough, I can easily count the types of fruits I eat on my finger tips…the list is so small. Come winter, I always look forward to eating oranges. Hence I thought of making a cake using oranges. When I found some fresh blueberries at an online supermarket, I thought of making this super easy and eggless Orange Blueberry Cake.
Citrus fruits are a great complimenting flavour with blueberries. I have used fresh blueberries and zest of the orange along with its juice freshly squeezed at home in this recipe. The aroma of the orange coming from the oven while baking will fill your heart with warmth. The cake had such beautiful and soft texture that everyone in the family were super elated to eat the cake.
I feel this eggless Orange Blueberry Cake is a perfect for your breakfast spread. Its a great accompaniment for tea and coffee too. The spurts of fresh Blueberries all through the cake gave it a beautiful texture and appearance. This cake was devoured by everyone in my family, Kids and grownups alike. While I have baked this eggless Orange Blueberry cake in a rectangular baking tin, you may also bake them in muffin moulds. Baking in smaller moulds will be perfect for travel and gifting purpose. Do note that the baking muffins will take less time than baking a cake depending on your oven temperature.
As we welcome the new year 2019, try out this easy-peasy recipe for eggless Orange Blueberry Cake and start the year on a sweet note.
Eggless Orange Blueberry Cake
Super moist, mildly sweet yet packs a citrusy punch…the Eggless Orange Blueberry Cake is a fulfilling recipe
Ingredients
- 2 Cups (256 gms) All Purpose Flour
- 1 Tsp (5 gms) Baking Powder
- 1 Tsp (5 gms) Baking Soda
- 1 Tbsp Fresh orange zest
- Pinch of Salt
- 1/2 Cup (110 gms) Brown Sugar
- 1/2 Cup (64 gms) Castor sugar/ powdered Sugar
- 1/2 Cup (125 ml) Fresh Orange Juice
- 1/2 Cup (125 ml) Olive Oil
- 3/4 Cup ( 185 ml) Hot water
- 125 Gms Fresh Blueberries You may use dried blueberries in case fresh ones are not easily available
Instructions
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Pre heat the oven at 180 degrees Celcius for 15 minutes.
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Grease your baking tin with oil and line it with parchment paper and keep aside.
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Sieve together all purpose flour, baking powder, baking soda and salt. Mix the orange zest along with the dry ingredients and keep aside.
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In a bowl, beat together oil and both type of sugars until it becomes creamy. Add the orange juice and hot water to the oil and sugar mix and beat for another 1-2 minutes.
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Add the dry ingredients into the wet mix in small batches and lightly fold them such that there are no lumps. Remember to not whisk the dry ingredients rigorously into the wet ingredients else we will lose the air from the cake batter.
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Once the cake batter is ready, add in the fresh blueberries and mix lightly.
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Pour the Orange Blueberry cake batter into the prepared tin and bake for 30-35mins at 180 degrees Celcius. It’s advisable to check the cake after 25mins for level of doneness and then increase the time as per requirement.
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Once baked, allow the cake to cool down completely and then serve. You may store the leftover cake in an airtight container in a refrigerator for upto 2 days.
