Blueberry Rum Cake Using Coconut Rum

Blueberry Rum Cake – using coconut rum is Perfect for Summers

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!!! TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram

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