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Blueberry Rum Cake – using coconut rum: super moist and flavorful eggless cake made using blueberries, yogurt with a hint of coconut rum (optional). Perfect for any occasion.
Blueberry Rum Cake – using coconut rum
Blueberry Rum Cake – using coconut rum is Perfect for Summers
Father’s Day is right around the corner (June 21st) and I have been thinking for almost a week regarding a special yet delicious recipe.We already have dad’s favorite breakfast dishes planned for the morning but I definitely wanted to make something that he really likes.
So I finally decided upon a special, quick and super moist Eggless Blueberry Cake.
I’ve decided to keep the cake eggless as our breakfast would be heavy with lots of eggs and also as this recipe can be enjoyed with many of my vegan friends (Use vegan plain yogurt of choice).
Also, the addition of yogurt makes the cake extra moist.
Blueberry Rum Cake Ingredients
- 1 Cup All-Purpose Flour
- 1 Cup Fresh Blueberries – you can use frozen blueberries
- 1/2 Cup Yogurt
- 1/4 Cup Coconut Rum
- 1/3 Cup Olive Oil
- 2/3 Cup Sugar
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- Pinch of Salt
- 1/2 Tsp Vanilla Extract
The cake sounds simple yet the combination of blueberry soaked in coconut rum makes it absolutely delicious in every bite.
Since the weather is going to be extremely hot on this father’s day, I’ll be serving it with some freshly prepared chilled Cardamom & Mint lemonade.
You can serve it with breakfast or any other meal.
Now, I’m using coconut rum in this recipe, however, if you wish, you can completely ignore this ingredient and simply bake the cake using rest of the ingredients.
The cake will taste equally delicious and moist because of the addition of blueberry and yogurt.
You can even add chocolate chips or any other choice of fruit and try the recipe.
How to Make Eggless Blueberry Cake:
Here’s wishing all the Special, Loving n Super Dad’s –
* A Very Happy Father’s Day *
DID YOU TRY MY RECIPE – AWESOME!!!
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You Can Also Try:
Moist Almond Blueberry Coffee Cake (using Yogurt)
Chocolate Bourbon Cake Recipe
Yield: 6
Blueberry Rum Cake - using coconut rum
Blueberry Rum Cake - using coconut rum: super moist and flavorful eggless cake made using blueberries, yogurt with a hint of coconut rum (optional). Perfect for any occasion.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 Cup All-Purpose Flour
- 1 Cup Fresh Blueberries - you can use frozen blueberries
- 1/2 Cup Yogurt
- 1/4 Cup Coconut Rum
- 1/3 Cup Olive Oil
- 2/3 Cup Sugar
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- Pinch of Salt
- 1/2 Tsp Vanilla Extract
Instructions
Pre-heat Oven - 375f or 190.5c
- In a small bowl, add rum, blueberries and keep aside for 15 minutes.
- In another bowl, sieve together flour, baking powder, baking soda, salt and keep aside.
- Take a large bowl, add oil, sugar, yogurt, vanilla extract and whisk for 2 minutes to form a smooth batter.
- Using a spatula, fold 1/4 Cup dry ingredients to the whisked batter.
- Follow the above step to mix rest of the dry ingredient to the batter. (Please fold the dry ingredients slowly to incorporate air. This will result in lighter and fluffy cake).
- Now gently fold in the blueberries along with rum to the mixed batter.
- Pour the batter into the baking pan and bake for 30 minutes.
Do the Toothpick Test:
- After 30 minutes, poke a toothpick into the center of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely.
- Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.
- Cut into desired size and serve fresh.
Nutrition Information:
Yield:
6Serving Size:
12Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 1gSodium: 81mgCarbohydrates: 18gSugar: 10gProtein: 2g
14 Replies to "Blueberry Rum Cake - using coconut rum"
Priya Aurora February 11, 2016 (1:38 pm)
Hi, your cake was the inspiration for mine. Do check out my low carb, eggless , version. Thanks.
Molly Kumar February 17, 2016 (8:51 pm)
Hi Priya, Thanks so much and I feel so humbled that it inspired your creation – Thanks for liking our recipes – hugs.
Glorious Food September 16, 2015 (4:41 am)
Wow Yummy Recipe… Cakes are always a part of any occasion… Thanks for sharing the post. Loved it…
Molly Kumar September 17, 2015 (9:39 pm)
Thanks 🙂
Priya August 22, 2015 (6:55 am)
I can think of coconut in everything, my soul food and I’m sure I will love this cake too! yummmmmmm..
Molly Kumar August 22, 2015 (8:02 pm)
Thanks Priya – Hugs
Preethi'sCuisine August 21, 2015 (11:21 pm)
The cake looks delish Molly.
Molly Kumar August 22, 2015 (5:31 am)
Thanks Preethi 🙂
Byron Thomas August 21, 2015 (10:07 pm)
I’ve never thought of combining blueberries and coconut in a cake before. Awesome!
Molly Kumar August 22, 2015 (5:32 am)
You should definitely try it someday, it’s addicting!!
Chris @ SimpleFood365 August 21, 2015 (7:55 pm)
Well, I was intrigued at the eggless blueberry cake but then you added coconut rum. Yup, now I know I have to add this to the list to try! Sounds really good!
Molly Kumar August 22, 2015 (5:33 am)
Heheheh, I’m glad it made it to your list – thanks for visiting.
Choclette August 21, 2015 (4:05 pm)
Ooh blueberries and rum together, that’s a new one on me. I bet it’s good, especially with yoghurt. I do like a good yoghurt cake 🙂
Molly Kumar August 22, 2015 (5:34 am)
I absolutely second you, yogurt cakes do have that rich and fluffy texture and that also without much butter. Glad you liked it 🙂