Blueberry Lime cake ( Eggless )





I had a sudden urge to bake something citrussy , zesty and lemony. Fortunately I also had some dried blueberries which I cherished and guarded with my life as it cost me a bomb!! 

After sifting through several recipes, came across a perfect one from a site called iwashyoudry.com !! ,  which I modified a bit.

I never thought this combination could work, but after reading the recipe , I felt it sounded right and lemony!
So here goes.





Ingredients:


1 1/2 cup flour ( all purpose )
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter at room temperature
1  1/3 cup sugar
1/2  cup sour cream
1 cup yogurt
2 tsp lime zest
1/3 cup lime juice + 4 tbsp divided
1 cup bluberries fresh or dried
1 cup powdered sugar

2 tbsp finely chopped pistachio flakes to garnish ( purely optional )

Method:


First Preheat oven to 350 degrees F (  180 C )
Next take a bowl and sift all dry ingredients flour, salt, baking soda.
In another  bowl beat butter and sugar until fluffy and light. 
Add the yogurt and  sour cream slowly till well combined. Whisk yogurt and sour cream gently before adding to get uniform consistency.

Add lime zest and lime juice, beat till combined well.

Fold in the blueberries.

Grease a cake pan or a loaf pan 9x5  and dust well with flour, tapping out excess flour.
Spoon the batter into the pan, top with sprinkles of pistachio flakes  and bake till the toothpick inserted to check the cake  comes clean, ( approximately 50 to 55  minutes. )
Oven time will vary . Remove cake to a cooling rack.

Now prepare a lime syrup by adding 1/3 cup lime juice and 1/3 cup sugar to a small pan. Heat till sugar dissolves. Remove and set aside.

Prick the top of the warm cake , using a pastry brush , spread the lime syrup all over and let it soak up. Repeat twice.

Sprinkle the pistachio flakes.

Let the cake cool completely, make a lime glaze by combining 2 tbsp of lime juice with 1 cup powdered sugar. Whisk till smooth. The syrup should be thick enough to pour .So make the syrup to a pour able consistency. Adjust with sugar to get the right thickness.
Drizzle over top of the cooled cake.

Slice when cake is completely cooled.

Enjoy a slice with tea!!