Blueberry Moist Cake

March has been pretty exhausting month for me, not much of posting has been done in here. My lil princess was down with fever and that was followed by chicken pox, الحمد لله, she's almost recovered from that. That said, and yes am back on broadband connection after one year, so much relieved when am on the net with a free mind!!
You see I don't actually like to make anything out of my comfort zone, and I mean when I make a cake or any sweet, fear of how the taste might come out!! As I am not well a person with sweet tooth, although I enjoy baking.
During our last grocery shopping, blueberries and blackberries were tossed in, as these are not items from our usual list. What I found out later was the blackberries were hit and it was emptied in a day or two, but blueberry were staying in the fridge so not to let it spoil and throw away, I made a cake which turned out to be a hit with everyone!! And it turned out nice soft and moist, so here comes my blueberry moist cake.


2 cups all-purpose flour
3/4 cup granulated sugar
1 to 1-1/2 cup fresh blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
2 tsp vanilla extract
1/2 cup milk
1/2 cup yoghurt
1/4 cup butter or oil

Using your electric mixer, beat oil and sugar until light and fluffy, add in the eggs, milk and yoghurt along with the vanilla extract. Mix all the dry ingredients together and add the blueberry in the dry mix, making sure that the berries are well coated with the flour before adding into the batter, that is an important factor so that the berries won't sink. Add the dry mix along with berries to the batter and beat until lighter in colour and well mixed.
Spread mixture into prepared pan. Bake for 50-60 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin. Leave to finish cooling on a wire rack.

This Blueberry cake is easy and fast to mix, moist and delicious to eat. It is delicious with a cup of tea or cold glass of milk(my favourite ^__^), or served as an impressive dessert with cheesecake topping :)!!

update 31/05/2014:Sharing this recipe after one year onto bakefest thats run by Vradhini who blogs at cooks joy and is hosted this month by Rafeeda who blogs at The Big Sweet Tooth  that gets over today :).  


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