- Blueberries - 1 Cup
- All Purpose Flour/Maida - 2 Cups + 1 tsp
- Baking powder - 1 tsp
- Baking soda - ½tsp
- Softened Butter - ½ Cup
- Pure Vanilla Extract - 1tsp
- Sugar - 1½ Cup
- Milk - ½ Cup
- Luke Warm Water - ¼ to ½ Cup(if batter is too thick)
How I made It:-
- Pre-heat the oven to 350 Degree F
- Grease and flour a nine inch round cake pan. Set aside
- Wash blueberries two-three times in water. Pat dry with a paper towel.
- Toss blueberries and a spoon of flour. Set aside till cake batter is ready.
- Sift together all purpose flour, baking powder and baking soda or mix all the three very well in a wide bowl using a wire whisk.
- Add butter in another bowl, using a hand/electric mixer beat butter until creamy. Add sugar and beat until light and fluffy
- Add eggs one at a time and beat well until it turns lemon yellow color and creamy.
- Scrape of the edges, add in the vanilla essence and run the mixer in low speed.
- With mixer in low speed add flour and milk alternatively till everything is combined(or use a spatula to fold in both)
- If the batter is too thick, pour warm water little by little and fold in again gently.
- Fold in the blueberries gently. Pour the batter into the greased cake pan. Pat them on the flour to get rid of any air bubbles
- Spread couple of blueberries on top if desired but press them in a bit so that the top berries do not give burn taste.
- Bake them for 40-45 mins or until a tooth pick/sharp knife inserted comes out clean.
- Take out of the oven and let it cool completely.
- Slice them and serve warm or cold with Coffee/Tea
