Blueberry, Fennel, and Lemon Cake

Name: Blueberry, Fennel, and Lemon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: Makes One 8-inch (20 cm) Cake
Cuisine: Indian
Ingredients: ½ teaspoon baking soda; 1 teaspoon baking powder; ½ cup (120 ml) unsweetened soy milk or preferred nondairy milk; ¼ teaspoon salt; ¼ cup (60 ml) unsweetened applesauce; ½ cup (120 ml) unsweetened soy milk or preferred nondairy milk; ¼ cup (60 ml) neutral oil, such as sunflower, plus more for greasing; ¼ cup (60 ml) neutral oil, such as sunflower, plus more for greasing; ¾ cup (165 g) cane sugar; 1½ cups (180 g) all-purpose flour; 2 teaspoons freshly ground fennel seeds; 2 tablespoons cornstarch; 1 tablespoon all-purpose flour; Raw sugar, optional; 1½ teaspoons vanilla extract; 2 cups (225 g) blueberries; 1 tablespoon lemon juice; 1 teaspoon lemon zest

Preparation info

Makes
One

Difficulty
Easy
Ready in
1 hr 45

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

I love blueberries in any form, so much so that our wedding cake was blueberry and lemon flavored. In this cake, their summery flavors are paired with fennel seeds, a common Indian after-dinner breath freshener. Blueberries freeze remarkably well, so this cake can be enjoyed year-round.

Ingredients

1½ cups (180 g) all-purpose flour
¾ cup (165

Asia
India
Dessert
Dinner
Cake
Vegan
Summer

Method

Preheat the oven to 350°F (175°C).
Put the flour, sugar, cornstarch, fennel seeds, baking powder, baking soda, and salt in a large bowl and whisk together. Set aside.
In a small bowl, put the milk, applesauce, oil, lemon juice, lemon zest,