Blueberry Cream Cake

Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence


Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:

1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar


In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.


Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.