Eggless Lemon Blueberry Cake Recipe | Recipe of eggless blueberry cake | How to make eggless Lemon Blueberry cake with step by step instructions

This eggless lemon blueberry cake recipe yields fluffy, mildly sweet, with an amazing citrusy and vanilla flavour. In addition to that it requires simple ingredients and easy to make.

These days I am going ga-ga over fresh/dried berries. We so love orange cranberry pound cake and Eggless Blueberry muffins.

If you are looking for more cake recipes, do check out the following 14 best eggless cake recipes on the blog.

Why you’ll love this eggless Lemon Blueberry Cake recipe

Super delicious – This cake is super delicious that turns out fluffy and  moist.

Eggless cake recipe – 

As for all my Eggless cake recipes, this one too is an egg-free recipe. However, no one could ever make out any difference in texture or taste.

It turns out soft, with a lovely crumb because of the use of butter in the recipe.

Lemon juice & Lemon zest – Hint of lemon & zest with blueberries makes a great match which provides a wonderful flavour to the cake.

Blueberries –  The cake is with  dried blueberries that imparts sweet and tangy flavour.

Simple cake recipe – Such a simple, beginner friendly cake recipe to make with only a handful of kitchen ingredients.

Eggless lemon blueberry cake recipe ingredients

Flour– I prefer using all purpose flour. I have not tried

Milk– the only liquid ingredient. Preferably use full fat milk because this helps add richness to the cake.

Sugar– I used powdered white sugar.

Butter – I used salted butter

Baking Powder-baking soda – helps the cake rise. As no eggs used, both are used in this cake recipe.

Vanilla Extract– i used vanilla essence

Blueberries– I used dried blueberries.

Lemon Zest– a hint of lemon with blueberries makes a great match.

Icing to do or not?

We sometimes love our cakes plain but I iced this lemon blueberry cake with delicious icing on top this time.

It is completely optional though.

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Eggless Lemon Blueberry Cake Recipe

This eggless lemon blueberry cake recipe yields fluffy, mildly sweet, with an amazing citrusy and vanilla flavour. In addition to that it requires simple ingredients and easy to make.

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Cakes

Cuisine: International

Keyword: blueberry lemon cake, eggless lemon blueberry cake, Lemon blueberry cake

Servings: 8

Author: Lata Lala

Ingredients

• 1.5 cups All-Purpose Flour/Maida
• ⅓ cup Butter at room temperature
• ¾ cup Milk full fat
• ¾  cup castor sugar
• ⅓ cup Dried Blueberries
• 2 tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• 1 teaspoon Vanilla Essence
• For Icing –
• 3 tablespoon Icing Sugar
• 2 teaspoon Lemon Juice

Instructions

Prep the cake pan

• Grease the silicon cake mold with butter generously. If using regular metal cake tin, then grease and line it with parchment paper.
• Meanwhile, preheat the oven at 180°C for 15 minutes.

Dry ingredients

• In a mixing bowl add all-purpose flour/maida along with baking powder and baking soda. Sieve thrice to mix it all well. Set aside.

Wet ingredients

• Using an whisk/electrical whisk, whisk the room temperature butter and caster sugar for 2-3 minutes until the mixture fluffs up and becomes light in color and fluffy.
• Next add lemon juice, lemon zest and vanilla essence. Whisk again for a minute.
• Now add room temperature milk and mix again.
• Add the flour mixture in to the wet mixture in batches.
• Fold everything gently using cut and fold method using silicon spatula until the mixture looks creamy & shiny.
• In the last mix dry blueberries.

Add the batter to the cake mold

• Pour in the cake batter into mold.
• Tap it gently to remove any air bubbles.
• Bake at 180°C for 40-45mins in a preheated oven until the top is golden brown and the skewer inserted comes out clean.

Allow to cool

• Once the cake has cooled down, transfer to a wire rack for further cooling and icing the cake thereafter.

For icing the cake

• Mix together 3 tablespoon icing sugar and 2 teaspoon lemon juice.
• The mixture should be thick but of the dropping consistency. Drizzle this all over the top of the cake randomly.
• Cut into slices and serve with coffee/tea. Store in an airtight container in fridge for upto 5 days

How to Make Eggless lemon Blueberry Cake Recipe?

Prep the cake pan

Grease the silicon cake mold with butter generously. If using regular metal cake tin, then grease and line it with parchment paper.

Meanwhile, preheat the oven at 180°C for 15 minutes.

Dry ingredients:

In a mixing bowl add all-purpose flour/maida along with baking powder and baking soda. Sieve thrice to mix it all well. Set aside.

Wet ingredients :

Using an whisk/electrical whisk, whisk the room temperature butter and caster sugar for 2-3 minutes until the mixture fluffs up and becomes light in color and fluffy.

Next add lemon juice, lemon zest and vanilla essence. Whisk again for a minute.

Now add room temperature milk and mix again.

Add the flour mixture in to the wet mixture in batches.

Fold everything gently using cut and fold method using silicon spatula until the mixture looks creamy & shiny.

In the last mix dry blueberries.

Add the batter to the cake mold:

Pour in the cake batter into mold.

Tap it gently to remove any air bubbles.

Bake at 180°C for 40-45mins in a preheated oven until the top is golden brown and the skewer inserted comes out clean.

Allow to cool:

Once the cake has cooled down, transfer to a wire rack for further cooling and icing the cake thereafter.

For icing the cake

Mix together 3 tablespoon icing sugar and 2 teaspoon lemon juice.

The mixture should be thick but of the dropping consistency. Drizzle this all over the top of the cake randomly.

Cut into slices and serve with coffee/tea. Store in an airtight container in fridge for upto 5 days.