Super moist, mildly sweet yet packs a citrusy punch...the Eggless Orange Blueberry Cake is a fulfilling recipe
Pre heat the oven at 180 degrees Celcius for 15 minutes.
Grease your baking tin with oil and line it with parchment paper and keep aside.
Sieve together all purpose flour, baking powder, baking soda and salt. Mix the orange zest along with the dry ingredients and keep aside.
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.
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.
Once the cake batter is ready, add in the fresh blueberries and mix lightly.
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.
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.