Eggless Blueberry Lemon Cake

4.67 from 12 votes

Eggless Blueberry Cake topped with Lemon Cream Cheese frosting is the perfect cake to celebrate summers!

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Eggless Blueberry Lemon Cake – simple blueberry yogurt cake with lemon cream cheese frosting. Really refreshing and the perfect cake to celebrate any occasion!

Eggless Blueberry Lemon Cake

Don’t you love how long the days are right now. Like I can go for a walk at 9 pm and it would still be totally bright. It just makes me so happy. Such long days make me feel like there’s actually a lot of time to test recipes and do other blog and house stuff. Well obviously hours in a day never change but when sun shines  bright till 10 pm, it kinds of feels like that.

Lots of sunshine calls for fresh flavors like the ones in this Blueberry Lemon Cake. This is a match made in heaven and right now is the perfect time to use these 2 in desserts. Berries are in season and lemon is perfect for summer, so there really can’t be a better time. I made this cake for my parents anniversary 2 days back. We didn’t really do much that day but of course I had to make this cake. How can I let go of any birthday or anniversary without a homemade cake! At first I thought of making a chocolate cake since my dad loves chocolates (that’s where I get my chocolate addiction from!!) but my mom isn’t fond of chocolate and since it was their anniversary, I thought I should probably make something that they both like and that’s how I decided on this blueberry lemon cake.

Blueberry Lemon Cake

This is a simple eggless blueberry yogurt cake topped with lemon cream cheese frosting. I made this eggless because I do get a lot of requests to post eggless cakes and I know I don’t do that often. So I hope all of you who love eggless bakes like this cake. To get a nice blueberry flavor in my cake, I pureed some fresh blueberries with plain yogurt and added to the batter. And of course I also added some blueberries in the end too.

This blueberry lemon cake is really easy to make and tastes so refreshing! My mom ate 2 big slices and that proves that the cake was pretty good, she is not a sweet person otherwise!

Eggless Blueberry Lemon Cake Recipe

 

Method

In a bowl whisk together flour, salt and baking powder. Set aside.

Make blueberry yogurt – to a food processor add whisked plain yogurt, 1 tablespoon sugar and blueberries.

Pulse till everything is well combined. Set aside.

Eggless Blueberry Lemon Cake-Recipe-Step-1

Using your stand or hand mixer, beat oil and sugar till combined. Then add vanilla extract and mix.

Add in the prepared blueberry yogurt and mix to combine.

Add the flour mix in 3 parts. Add 1st part and mix till just combined.

Eggless Blueberry Lemon Cake-Recipe-Steps-2

Then add milk and mix. Add the remaining flour alternating with milk and starting and ending with flour. Do not over-mix.

Fold in the blueberries. I tossed the blueberries in some flour so that they don’t sink to the bottom.

Pour batter into the 2 prepared pans. I added some extra blueberries on top, this is optional. Bake at 350 F degrees for around 30 minutes or until a toothpick inserted in the center comes out clean.

Eggless Blueberry Lemon Cake-Recipe-Step-3

While the cake is in the oven, make the frosting. Beat together butter and cream cheese till smooth and creamy.

Add powdered sugar, 1/2 cup at a time and mixing well after each addition.

Add lemon juice, lemon zest and lemon extract and mix well till everything is well combined and frosting is smooth. You may add little heavy cream or milk if you think the frosting isn’t too spreadable.

Eggless Blueberry Lemon Cake-Recipe-Step-4

Once the cake is done, take it out of the oven and allow to cool on a wire rack.

Once the cake layers have completely cooled down, place one of the layers on your serving plate or turntable and apply a generous amount of frosting on top.

Place the other cake layer on top and some frosting on top.

Eggless Blueberry Lemon Cake-Recipe-Step-5

Cover the cake with frosting on all sides. Decorate with fresh blueberries and lemon slices. I also used some fresh flowers!

Eggless Lemon Blueberry Cake

* You may use store bought blueberry yogurt in this recipe. I only had plain yogurt so I added blueberries to make blueberry yogurt.

* Always use fresh lemon juice.

Eggless Blueberry Lemon Cake

4.67 from 12 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 8 inch layer cake
Eggless Blueberry Cake topped with Lemon Cream Cheese frosting is the perfect cake to celebrate summers!

Ingredients 

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup canola oil or use vegetable oil
  • 1.25 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk I used 2% fat milk
  • 1 cup fresh blueberries tossed in 1/2 tablespoon flour

blueberry yogurt

  • 1 cup whisked plain yogurt
  • 3/4 cup fresh blueberries
  • 1 tablespoon granulated white sugar

Lemon Cream Cheese frosting

  • 1/2 cup unsalted butter at room temperature
  • 8 oz cream cheese softened
  • 3 - 3.5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice use fresh
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Instructions 

  • In a bowl whisk together flour, salt and baking powder. Set aside.
  • Make blueberry yogurt - to a food processor add whisked plain yogurt, 1 tablespoon sugar and blueberries. Pulse till everything is well combined. Set aside.
  • Using your stand or hand mixer, beat oil and sugar till combined. Then add vanilla extract and mix.
  • Add in the prepared blueberry yogurt and mix to combine.
  • Add the flour mix in 3 parts, alternating with milk and starting and ending with flour. Do not over-mix.
  • Toss fresh blueberries in 1/2 tablespoon flour and then fold them into the batter.
  • Pour batter into the 2 prepared pans. I added some extra blueberries on top, this is optional.
  • Bake at 350 F degrees for around 30 minutes or until a toothpick inserted in the center comes out clean.
  • Once the cake is done, remove from oven and transfer onto a wire rack to cool completely.

Lemon Cream Cheese Frosting

  • While the cake is in the oven, make the frosting. Beat together butter and cream cheese till smooth and creamy.
  • Add powdered sugar, 1/2 cup at a time and mixing well after each addition.
  • Add lemon juice, lemon zest and lemon extract and mix well till everything is well combined and frosting is smooth.
  • You may add 1-2 teaspoons of heavy cream or milk if you think the frosting isn't too spreadable.

Assemble the cake

  • Once the cake layers have completely cooled down, place one of the layers on your serving plate or turntable and apply a generous amount of frosting on top.
  • Place the other cake layer on top and some frosting on top.
  • Cover the cake with frosting on all sides, or you can do it like I did - just covered it with little frosting.
  • Decorate with fresh blueberries, lemon slices and serve!

Nutrition

Calories: 674kcal, Carbohydrates: 65g, Protein: 6g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 66mg, Sodium: 259mg, Potassium: 311mg, Fiber: 1g, Sugar: 39g, Vitamin A: 800IU, Vitamin C: 5.4mg, Calcium: 151mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking, Sweet
Cuisine: World
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Eggless Lemon Blueberry Cake

Eggless Blueberry Lemon Cake-Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




93 Comments

  1. 4 stars
    Thanks for this recipe, I super liked the baked part of the cake. The frosting was both too liquid and too sweet (3 cups of powdered sugar) for me. Do you have any recommendations how to make it stick better but actually use less sugar?

    1. I would suggest using whipped cream frosting then. Sugar is what makes cream cheese or American buttercream frosting thick. If you add less, then frosting will be too liquid. Also 3 cups here is pretty standard for frosting recipes.

  2. Hi Manali
    What’s is the other option for oil in this cake ? Can I use butter if yes how much in this recipe?

  3. Such an amazin looking cake …. can u pls suggest that whether we can half the recipe and make it a loaf cake ?

  4. Hi Manali,
    The cake looks amazingly beautiful both from inside and outside 🙂 I would love to try this cake for my sister’s birthday who loves blueberries. Can we half the ingredients if we want to bake in one 6inch round pan? Thanks!

  5. Hi Manali
    Such a lip smacking recipe.I really wanna try this.
    I have few questions
    1st as I don’t get fresh blueberries can I use ready compote to make blueberry curd
    2nd can I mix cream cheese with whipped cream and use. If yes then what will be the ratio of cream and cream cheese.
    3rd can I add lemon juice and rind to the whipped cream
    Thanx

    1. you can try ready made compote. Hmm mixing cream cheese with whipped cream, sure you can but I can’t tell you the ratio since that will be a different frosting and I haven’t tried it. yes you can add lemon juice to whipped cream, no problem

  6. Hi Manali,
    I baked this cake yesterday, and while the flavor was spot on, my cake turned out too dense. Not sure what I did wrong. Can you help?

    1. was your baking powder new? Another thing- did you over-mix the batter? These are two things that come to my mind.

  7. Hi Manali,

    I tried the cake last evening but it was too too hard .. though I followed every step properly . The measurements were also as per wat u had recommended. Don’t understand where did I go wrong .. though the Lemon cream cheese was absolutely a stunner .

    1. either you over mixed the batter (leading to more gluten and hence hard cake) or you over-baked the cake (check your oven temperature settings). This is a soft yogurt based cake and that’s the only reason that comes to my mind.

  8. Hi manali,

    Are these measurements for one 8 inch pan or two of them. It feels bit less for two pans?? Can you please clarify?

    1. Hi gayatri, yes they are for 2 of them..this doesn’t make a very tall cake. If you want a tall bake the same batter in 6 inch pan, baking time will then change a bit..

      1. yes you can..but don’t overfill the 8 inch pan..this batter might be too much for a single 8 inch pan..so just bake the remaining batter in muffin pan..

    2. Hi Manali, while the batter tasted great, my cake didn’t cook properly at the above stated temperature. It was more than golden brown outside but uncooked within. I even kept for few minutes extra. The cake just fell flat after rising. What could be the reason here?

      1. Hi Sneha, it could be your oven. Every oven is different and a temperature variation of few degrees makes a huge difference. Best would be to get an oven thermometer and check the exact temperature of the oven. That much time (30 mins) at 350 F is good enough for a 8 inch cake to cook through. Why it deflated, was your baking powder old? Maybe you over mix the batter incorporating too much air? Did you open the oven with in the first 15-20 minutes of baking? Several things which can cause this.

    1. You may…but aren’t canned ones like with syrup and all? If there’s syrup, make sure to drain it all before using..

  9. We don’t get fresh berries here in India easily so if I don’t have fresh ones can I use d dried ones after soaking . Thanku n d recipe and d cake looks delicious

    1. Hi Amie! hmm you may use the dried ones but I have to say fresh berries make this cake..the dried one will not give them same flavor…

  10. 4 stars
    Hello, I would like to try the recipe, but with brown sugar and whole flours.
    As they are heavier flours the cake gets lower and with different consistency, even the brown sugar powder for the cream.
    Is it possible to adapt the recipe for a healthier cake?
    I would like to do it for my baby’s birthday, which is one year old.
    The cake is gorgeous and super yummy! Congratulations!

    1. I would say use 50% whole wheat and 50% white flour…and use brown sugar…it should work..follow the same recipe! Hope it turns out well for you! Happy Birthday to the little one 🙂

  11. Amazingly this easy Blueberry Lemon cake recipe to follow and the result was a soft, fluffy and delicious cake. Thanks for sharing this nice cake recipe.

  12. Love the look of your recipe! Would this recipe work if the cake will not be eaten in until a day or 2 later and if that is possible, how could it be store properly?

    1. Thank you Lucy. You can make the cake in advance, wrap it tightly and keep refrigerated. It should be okay. I would not suggest doing the frosting and then leaving the cake as such for 2 days. you can do the frosting a day before! hope that helps!

  13. Marvellous cake!!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, My whole family became very happy after taking it. CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!!!

  14. Hi Manali
    This looks amazing ! I plan to try this recipe out this week.
    2 questions – 1. Would it be okay to bake the cake 2 days before I need to use it and store in the fridge? 2. Would it be okay to ice the cake 1 or 2 nights before the day i plan to use it and keep in the fridge?

    1. It should be okay Shivangi, just wrap it properly and then once you are ready to assemble make some sugar syrup and brush the layers before putting on the frosting. Icing the cake 1 night before should be totally fine! hope that helps and you enjoy the cake!

    1. Hello Mai, this is not a chocolate cake so you can’t modify it. I will try and post an eggless chocolate cake soon.

  15. hi this is an awesum looking cake.
    just one question..u have used 1 tablespoon of baking powder. and u havent used baking soda.
    isnt is too much quantity for baking powder?
    it wud be really nice of you if you could reply soon as i m going to make it tomorrow.

    TIA
    Manjula

    1. Hi Manjula. No it isn’t, 1 tablespoon baking powder [US measuring spoon] is right here. We don’t necessarily always need to use baking soda in recipes. The leavening agents are used to neutralize the acid and lift the batter. Here the baking powder is enough to do both. If it wasn’t enough, we would have added some baking soda too. I hope that helps and you like the cake!

      1. yea thanku Manali!
        the sponge came out good. icicng left though. Also, i was a lil confused abt the sugar in icing.. u mentioned 3-3.5 CUPS…. wont tht be really high?

      2. U can always adjust to taste. This is powdered sugar that we use in frosting so it isn’t as sweet as granulated sugar. If you want a less sweeter icing, just start with 1 cup and add as required. Hope that helps!

      3. Hi Manali..
        Thanku for ur replies
        I made the cake and the frosting.. and the cake came out really great. It tastes yum! and the icing tastes amazing…! the tangy lemony flavor is lovely.. 🙂

        I added 3 cups of powdered sugar..but i took normal sugar and powdered it in a grinder.. U r talking of this only right? or the sugar you mentioned is icing sugar that contains corn starch too and that we add in whipped cream frosting?

      4. I am glad the cake turned out well Manjula 🙂 I was actually talking about the powdered/icing/confectioners sugar. That’s what should be used in frosting ideally. But I am glad grinding the regular sugar worked as well!

  16. Hey manali, what a perfect recipe for summer !!!! The cake looks stunning and am sure it tastes equally good! Can we use dried blueberries instead of fresh ones ? Awaiting your reply .

    1. Hi Kruti! You may use dried blueberries if that’s your only option. I would always recommend using fresh or frozen though! Hope you like it 🙂

  17. What a beautiful cake, Manali! I think this was a perfect compromise for your parents anniversary! Happy Anniversary to them too! Pinned!

  18. I love that it stays light out so late for evening walks — it’s so depressing when it gets dark early! This cake is so pretty, Manali, and that blueberry-lemon combination is a favorite of mine!

  19. Oh this looks so soft and ridiculously moist.. Those juicy blueberries are hard to resist.

  20. Loving longer days too 🙂 This cake looks absolutely gorgeous and so apt for summer. Blueberry + cream cheese with a dash of lemon .. perfect blend of flavors <3

  21. I too love the longer days in summer. But the downfall is I want to sleep longer in the mornings and that’s when I’m most productive. It’s like a catch 22! I’m loving this cake! It’s hard to believe it’s eggless. The crumb look perfect. And the flavor is certainly a summer classic.

  22. Oh my goodness! This cake is stunning, Manali! I love the blueberry and lemon combo! So perfect for summer!

  23. Oh my gosh!! I’m so in love with this cake. I was amazed by the exterior and then when I saw the inside I nearly fell off my chair! This is such a stunning cake 🙂

  24. Wow! Such a gorgeous and delicious looking cake, Manali. Cream cheese frosting is making me drool! And love this is eggless! 🙂

  25. This is a stunning cake! I love how you can SEE all the flavors in this cake from the outside- gorgeous decorating 🙂

  26. I definitely love the extra sunshine too, Manali! It does make it feel like you have more time to get things done… even though there aren’t more hours in the day. 😉 LOOOVE this cake!! Cream cheese frosting is my all time favorite so you totally had me at that, but the blueberry and lemon cake underneath is all sorts of YUM! I’ll need the whole cake to myself! Cheers friend!

  27. What a stunning cake, Manali! I will be daydreaming about that blueberry cake center for hours. I agree with you about the longer days, but the problem is a certain little baby leaves us wiped out by 9:00. It’s not even completely dark outside when we go to bed some nights! Hah!

    1. haha I can totally imagine. These days I am also struggling, there’s a lot of work and I am too tired to open my eyes by 9! Thanks for the cake love!

  28. I love the long days, too. Going for walks at night is just so cool! And it’s warm and breezy.
    The inside of this cake is amazing. That color! I’m totally in love!

  29. I wish summer (or at least long days) around here lasted forever! This cake is gorgeous! Pinning and sharing!

  30. What a great looking cake! I love all the blueberries inside 🙂 Delicious!!!

  31. Such a beautiful cake! I love how you decorate the cake with those flowers and berries…just terrific.

  32. This cake is absolutely stunning! I can just imagine serving this up at a summer garden party with lots of tea.

  33. I love these longer days, too! It really puts me in such a great mood. This cake is absolutely stunning, Manali! I love the blueberry color and flavor. This would be a show stopper at any party!

  34. Wow this cake is so beautiful Manali! I love the deep purple colours in the sponge! Blueberry and lemon is such a delicious combination. This is such a great recipe, I can’t wait to try it! <3