Eggless Blueberry Lemon Cake

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

Eggless Blueberry Cake topped with Lemon Cream Cheese frosting is the perfect cake to celebrate summers!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 inch layer cake
Calories: 674 kcal
Author: Manali
4.5 from 2 votes
Print

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

Instructions

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

Lemon Cream Cheese Frosting

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

Assemble the cake

  1. 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.
  2. Place the other cake layer on top and some frosting on top.
  3. Cover the cake with frosting on all sides, or you can do it like I did - just covered it with little frosting.
  4. Decorate with fresh blueberries, lemon slices and serve!
Nutrition Facts
Eggless Blueberry Lemon Cake
Amount Per Serving
Calories 674 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 15g 75%
Cholesterol 66mg 22%
Sodium 259mg 11%
Potassium 311mg 9%
Total Carbohydrates 65g 22%
Dietary Fiber 1g 4%
Sugars 39g
Protein 6g 12%
Vitamin A 16%
Vitamin C 6.5%
Calcium 15.1%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Eggless Lemon Blueberry Cake

Eggless Blueberry Lemon Cake-Collage

59 thoughts on “Eggless Blueberry Lemon Cake

  1. 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

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. 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 🙂

  8. 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?

        1. 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!

          1. 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?

          2. 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!

  9. 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!

  10. 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!!!!!!!

  11. 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!

  12. 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 🙂

  13. 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

Leave a Reply

Your email address will not be published. Required fields are marked *