Sift together the maida, baking powder, and keep aside. Blend together the powdered sugar, curd and white butter in a mixer. Run the mixer with frequent pauses till the sugar blends with the curd and white butter.
Prepare a cake tin by oiling the base and sides.
In a mixing bowl, place the dry ingredients - sifted maida and baking powder. Mix the wet mixture into the dry ingredients gently and slowly so that the dry and wet ingredients mix well together.
Now, pour this mixture into the prepared cake tin. Put the blue berries on top of the cake mixture. Place in a pre-heated oven to bake at 180 degrees C for 45 mins. Insert a skewer or a knife in the centre of the cake and if it comes out clean, the cake is ready. Allow the cake to cool in the oven.
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.