This Eggless Lemon Blueberry Cake is moist, fluffy, and soft! Loaded with fresh blueberries and topped with a delicious glaze, this cake is easy to whip up for any family occasion.
I am really excited to share this Eggless Lemon Blueberry Cake recipe with you. I tested this cake over and over again until it was absolutely perfect.
If you are looking for a bright fool-proof cake that guarantees to make you and everyone who takes a bite swoon, then make this Eggless Lemon Blueberry Cake.
Eggless Lemon Blueberry Cake Recipe Highlights
- This cake is fluffy, lightly sweet, with an amazing vanilla lemony flavor.
- Easy to make.
- Simple ingredients.
Let’s get baking. Answers to all of your questions are below!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
To make this egg-free cake you’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder and Baking soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy, even plant-based.
- Apple cider vinegar : You can substitute for white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar, also known as caster sugar.
- Oil: Vegetable or canola oil, or any other light-tasting oil.
- Fresh lemons: You will need the juice and zest.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Blueberries: Fresh or frozen.
HOW TO MAKE EGGLESS LEMON BLUEBERRY CAKE
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Mix dry ingredients.
2 – Combine milk and vinegar.
3 – Beat butter and sugar until creamy.
4 – Add dry ingredients alternating with milk mixture.
5 – Add blueberries.
6 – Bake.
Easy Sugar Glaze for Bundt Cakes
Since I made a bundt cake I decided to use a simple sugar glaze to decorate it, but the glazing the cake is totally optional! This sugar glaze is made with 3 ingredients: confectioner’s sugar, milk, and vanilla. If you prefer a lemon glaze, you can substitute the vanilla for fresh lemon juice. This will intensify the fresh lemon flavor of your cake.
PRO TIP: Place the blueberry cake on a wire rack before pouring the glaze on top of the cake so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the cake.
EGGLESS CAKES BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 – 5 minutes, until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Yes, you can. Fresh or frozen blueberries are OK. If using frozen, do not thaw.
To make muffins, please use my Eggless Blueberry Muffins recipe.
Yes. Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the icing just before serving.
Cover leftover cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
STORE: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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FREEZE: Let the eggless blueberry cake cool completely. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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Eggless Lemon Blueberry Cake
Equipment
Ingredients
- 3 cups (420 gr) all-purpose flour + 1 tablespoon
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) milk
- 1 tablespoon apple cider vinegar
- ¾ cup (170 gr) unsalted butter
- 1 3/4 cups (350 gr) granulated sugar
- ¼ cup (60 ml) vegetable or canola oil (or any other light-tasting oil)
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/2 cups blueberries, fresh (258 gr) or frozen (do not thaw– 275 gr)
Glaze:
- 1 1/4 cups (150 gr) sifted confectioners’ sugar
- 2 – 3 tablespoons (30-45 ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º F (180º C). Using a baking spray, generously grease the cake pan. I use a Bundt pan 12-cup capacity.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
- In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed, about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add oil; continue beating for 2 more minutes. Add lemon juice, lemon zest, and vanilla; beat to combine.
- Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. The batter is thick. Do not over-mix and a few lumps are okay. Over-mixing will lead to a tough, dense textured crumb.
- Toss the blueberries with 1 tablespoon of flour and gently fold into the batter.
- Pour the cake mixture into the prepared pan. Bake for 50 – 60 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center. NOTE: Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow cooling completely before icing and serving.
MAKE THE GLAZE
- Whisk the confectioners’ sugar, 2 tablespoons of milk, and vanilla together. It will be very thick. Whisk in 1 or more tablespoons of milk, depending on how thick you’d like the glaze. Drizzle over cake.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
