Mango blueberry tea cake (eggless)

Name: Mango blueberry tea cake (eggless)
Total time: 3000 s
Yield: 9-10-slices
Cuisine: Indian
Ingredients: 1 cup all purpose flour (APF); 1 cup whole wheat flour (WWF); 1 cup mango puree; 1 cup yoghurt; 3/4 cup butter or oil at room temperature; 3/4 cup Brown sugar (can adjust according to sweetness of mangoes); 1 tsp baking soda; 2 tsps baking powder; 1 tsp vanila (optional); 1/2 cup almonds sliced (optional); 3/4 cup blueberries; 2 tbsps Lemon juice; 2 tsps lemon zest

Abha Jain @cook_7809253

Bangalore

When it comes to adding whole wheat flour in my baking recipes, I always get little hesitant. We always have the wrong notion that no eggs and whole wheat flour added in cakes are not moist and fluffy. I too get carried away by this notion and end up adding all purpose flour instead off whole wheat flour in my recipes. To my surprise, this one turned out to be extra soft and moist.

Abha Jain @cook_7809253

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Ingredients

50 mins

9-10-slices

1 cupall purpose flour (APF)
1 cupwhole wheat flour (WWF)
1 cupmango puree
1 cupyoghurt
3/4 cupbutter or oil at room temperature
3/4 cupBrown sugar (can adjust according to sweetness of mangoes)
1 tspbaking soda
2 tspsbaking powder
1 tspvanila (optional)
1/2 cupalmonds sliced (optional)
3/4 cupblueberries
2 tbspsLemon juice
2 tspslemon zest

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Steps

50 mins

1

Whisk butter, sugar, mango puree and lemon juice
2

Sieve flours, baking soda and baking powder
3

Add yoghurt and lemon zest in wet ingredients and beat it for few mins
4

Add half of the four mix and beat with hand mixer by scrapping sides.
5

Add blueberries in rest of the flour mix and add and mix well until you get smooth batter. Can add 1 or 2 tbsp milk if batter is thick.
6

Grease loaf pan or 9" round cake tin and pour the batter
7

In a 180 C pre heated oven, bake the cake for 40 mins, check with cake tester. If sticking and top getting brown in colour, change the heat mode to bottom and bake for another 10 mins.