Cook With Manali's 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


  • 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


  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.