Eggless Blueberry Cake: A Delightful Dessert for Everyone
This egg-free blueberry cake is a moist, tender, and flavorful dessert, perfect for any occasion, featuring a delightful lemon glaze.
Equipment
- 9½-inch bundt pan
- mixing bowls
- whisk
- Sifter
- cooling rack
- Serving stand or dish
Ingredients
- 3 cups cake flour or all-purpose flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, melted and cooled slightly (170g)
- 1 cup sour cream or full-fat yogurt (240g)
- 1½ cups granulated sugar (300g, up to 1¾ cups for extra sweetness)
- ¾ cup whole milk or 2% milk (180ml, do not use fat-free)
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest (or orange zest)
- 2 cups fresh or frozen blueberries (250g, do not thaw frozen berries)
Lemon Glaze
- 1 cup icing sugar
- 2 tablespoons lemon juice (adjust for consistency)
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9½-inch bundt pan by greasing it.
- Sift together flour, baking powder, baking soda, and salt in a bowl. Gently fold in the blueberries and set aside.
- In a large bowl, whisk together melted butter, sour cream, and sugar until smooth.
- Stir in the milk, vanilla extract, and lemon zest into the wet ingredients.
- Gradually add the dry flour mixture to the wet ingredients in three parts, mixing until just combined. Be careful not to overmix the thick batter.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check after 40 minutes.
- Remove the cake from the oven and let it cool completely on a cooling rack.
- Once cooled, invert the cake onto a serving stand or dish.
- For the glaze, whisk together icing sugar, lemon juice, and vanilla extract until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Cake flour is recommended for a tender crumb. For substitutions, carefully measure and combine all-purpose flour and cornstarch as noted. Use full-fat dairy products for best moisture. Do not thaw frozen blueberries before adding them to the batter. The lemon glaze is optional but recommended for added flavor.
- Avoid overmixing the batter to ensure a soft texture. Ensure the cake is completely cool before inverting and glazing. Store at room temperature for same-day serving or refrigerate tightly covered for up to 5 days. For longer storage, freeze tightly wrapped for up to 1 month.
Notes
Cake flour is recommended for a tender crumb. Use full-fat sour cream or yogurt for moisture and do not use fat-free milk. Fresh or frozen blueberries can be used; do not thaw frozen berries. Lemon zest adds freshness, but orange zest or no zest are acceptable. The glaze is optional. Avoid overmixing the batter and ensure the cake is thoroughly cooled before inverting and glazing. Store at room temperature for same-day serving, refrigerate tightly covered for up to 5 days, or freeze for up to 1 month.