Celebrating 1st anniversary with eggless blueberry coffee cake

Ingredients

• 2 cups all purpose flour
• 1  cup vanilla sugar or normal
• 1/3 cup oil
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup beaten curd
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries or blueberry pie filling

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Preparation

• Preheat the oven to 190 degrees C. Grease and flour a pound cake tin. Sieve flour, baking powder and baking soda keep it aside.
• In a bowl beat sugar and oil for 2 minutes until well blended. Add in vanilla extract , again beat for a minute.
• Beat in flour mixture along with sour cream and curd alternatively in well blended.
• Finally fold in the blueberry filling and mix gently, donot beat.
  
• Pour the batter and bake at 190 degrees C for 45 to 50 minutes until a toothpick inserted comes out clean.
• Serve warm with a dollop of vanilla ice cream or some whipped fresh cream.