Eggless Blueberry Cake is buttery, soft, tender, loaded with blueberries, and flavored with vanilla and refreshing lemon zest!
Making a bundt cake is easy, and it looks beautiful even without frosting. This Blueberry Bundt Cake is eggless, delicious, refreshing, and moist.
I have topped the cake with a lemon glaze, but it is optional and can be enjoyed as is. You can also serve the cake with a scoop of vanilla ice cream or whipped cream.
Moist and Tender Eggless Blueberry Cake
I have adapted this recipe from my Eggless Pound Cake and Eggless Blueberry Muffins recipe.
I am also excited to share another easy but delicious eggless cake recipe. Blueberry bundt cake is decadent, with lots of juicy blueberries, a warm vanilla flavor, and refreshing lemon zest.
This cake has a soft and delicate crumb due to the use of cake flour. Thanks to the sour cream and butter, it is buttery and very moist. I will also point out that it tastes amazingly creamy. Yes, you heard it right; the cake has a creamy texture.
But do not be disappointed if you do not have cake flour or sour cream. Instead of cake flour, you can use all-purpose flour or a cake flour substitute. Keep reading to learn how to make cake flour substitutes. And instead of sour cream, you can use full-fat or whole-milk yogurt.
I have added lemon zest because, you know, the blueberries and lemon combo work great. Also, the citrus flavor brings freshness and brightness to the cake. You can check out my Eggless Blueberry Lemon Bread. But again, instead of lemon zest, you can use orange zest or leave it out.
To make the cake batter, you don’t need an electric mixer. All you need is a mixing bowl, a whisk, and a spatula.
Why You Will Love This Cake
- Blueberry Bundt Cake is an easy recipe.
- It is loaded with fresh blueberries.
- The cake is refreshing with a fresh lemon flavor.
- It is soft, moist, tender, and buttery.
- This cake is egg-free, vegetarian, and delicious.
Ingredients and Notes
- Flour: I have used cake flour for this Eggless Blueberry Cake and recommend it. Be sure to measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can use all-purpose flour. Or you can use a cake flour substitute. Please keep reading to learn how to make cake flour substitutes.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Sugar: Adding 1½ cups of sugar makes the cake perfectly sweet for our family. But if you prefer extra sweet eggless blueberry cake, add up to 1¾ cups of sugar.
- Unsalted Butter: Butter makes the cake flavorful and so delicious. Use unsalted and melted butter for this recipe. I have not tried the recipe using oil.
- Sour Cream: Sour cream provides moisture to the cake, and I recommend using full-fat sour cream for the rich and extra moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Milk: If possible, use whole milk at room temperature. Do not use fat-free dairy for this cake.
- Blueberries: I have used fresh blueberries for this recipe. You can also use frozen blueberries, but do not thaw them.
- Vanilla: If possible, use only pure vanilla extract. It provides a sweet flavor to this blueberry bundt cake.
- Lemon Zest: Lemon zest gives the cake a fresh and zesty taste. However, you can skip it or substitute orange zest.
How To Make Eggless Blueberry Cake
- Preheat the oven to 350°F (177°C).
- Generously grease a 9½-inch (at least 10-12 cups) bundt pan with oil spray or butter. Set it aside.
- Sift together flour, baking powder, baking soda, and salt.
- Whisk well for at least 30 seconds.
- Gently fold blueberries into the flour mixture.
- Set it aside.
- Take melted butter, sour cream, and sugar in a large bowl.
- Whisk well until everything is well combined and the mixture is smooth.
- Add milk, vanilla, and lemon zest; stir well to combine.
- Now add dry ingredients into wet in three parts and mix until just combined.
- Do not overmix. The cake batter will be thick.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake this cake for 40-50 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking.
- Remove the pan from the oven and transfer it to a cooling rack.
Note: If the top of your cake browns too quickly, cover the baking cake loosely with aluminum foil and continue baking.
- Once the cake is thoroughly cooled, invert the cake onto a cake stand or serving dish.
Making Lemon Glaze
- Whisk the icing sugar, lemon juice, and vanilla together in a bowl.
- Add more sugar for a thicker glaze; for a thinner consistency, add more lemon juice.
- Drizzle the glaze on the top of the cake.
- Let the glaze set for a few minutes before slicing the cake.
Storage and Freezing Suggestions
Once the glaze is set, the cake can be kept at room temperature if served right away or on the same day. Otherwise, place it in the fridge, tightly covered, until serving time.
Tightly cover the leftover cake and refrigerate it for up to 5 days.
If you want to freeze it, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before glazing and serving.
Cake Flour Substitute
Helping Tips
Cake Flour: I will highly recommend using cake flour. Otherwise, you can use all-purpose flour or read above to substitute cake flour.
Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, add them to the batter as frozen; do not thaw.
Measurements: Use a kitchen scale to measure the ingredients for the best results.
Lemon Zest: Instead of lemon zest, you can also add orange zest or skip it.
Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
Lemon Glaze: You can skip the glazing if you want; the cake will still be delicious.
Cool The Cake: Allow the cake to cool completely before glazing and slicing.
Frequently Asked Questions
Cake flour has slightly less protein content than all-purpose flour. That is why cakes made with cake flour are delicate and have tender crumbs.
We do not need to use cake flour in all types of cake, but using it in particular cakes definitely makes a difference.
I used cake flour in this Blueberry Bundt Cake to make it soft and tender. However, you can use all-purpose flour instead of cake flour or make a homemade substitute.
We can make a substitute for cake flour at home. For that, we need two ingredients: all-purpose flour and cornstarch.
For 1 cup of cake flour, take 1 cup (16 tbsp) of all-purpose flour and then remove 2 tablespoon of flour. This is now 14 tablespoon of flour. Now add 2 tablespoon of cornstarch to 14 tablespoon of all-purpose flour. Sift well. This will be our 1 cup of cake flour.
So, in this recipe, measure 3 cups (360g) of all-purpose flour first. Then, remove 6 tablespoon (45g) of flour and substitute it with 6 tablespoon (45g) of cornstarch. Mix and sift well, then use it as a cake flour substitute to make the eggless blueberry cake.
Yes, absolutely! If you like your cake to have more lemon flavor, you can add lemon juice. To do so, replace ¼ cup of milk with lemon juice, so add ½ cup of milk and ¼ cup of lemon juice.
Not necessarily! The glaze adds more flavor to the cake, but even without it, it tastes delicious. Also, instead of lemon glaze, you can serve the cake slice with a scoop of vanilla ice cream or whipped cream if you want.
More Delicious Eggless Cakes
Recipe Card
Eggless Blueberry Cake / Blueberry Bundt Cake
Video
Ingredients
- 3 cups (360g) cake flour or all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter melted
- 1 cup (240g) sour cream or full-fat yogurt
- 1½ cups (300g) granulated sugar
- ¾ cups (180ml) milk
- 2 teaspoon pure vanilla
- 2 teaspoon lemon zest
- 2 cups (250g) fresh blueberries
For Lemon Glaze
- 1 cup icing sugar
- 2 tablespoon lemon juice or as required
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven at 350°F (177°C).
- Generously grease a 9½-inch bundt pan (10-12 cups bundt pan) with oil spray or butter. Set it aside.
- Sift together flour, baking powder, baking soda, and salt. Whisk well for at least 30 seconds.
- Gently fold blueberries into the flour mixture.
- Take melted butter, sour cream, and sugar in a large bowl. Whisk well until everything is well combined and the mixture is smooth.
- Add milk, vanilla, and lemon zest; stir well to combine.
- Now add dry ingredients into wet in three parts and mix until just combined.
- Do not overmix. The cake batter will be thick.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake this cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking time.
- Remove the pan from the oven and transfer it onto a cooling rack.
- Once the cake is thoroughly cooled, invert the cake onto a cake stand or serving dish.
Making Lemon Glaze
- Whisk the icing sugar, lemon juice, and vanilla together in a bowl. For a thicker glaze, add more sugar, and for a thinner consistency, add more lemon juice.
- Drizzle the glaze on the top of the cake. Let the glaze set for a few minutes before slicing the cake.
Storing and Freezing Suggestions
- Once the glaze is set, you can keep the cake at room temperature if serving right away or on the same day. Otherwise, place the cake, tightly covered, in the fridge until the time of serving.
- Tightly cover the leftover cake and refrigerate for up to 5 days.
- If you want to freeze it, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before glazing and serving.
Notes
- Cake Flour: I will highly recommend using cake flour. Otherwise, you can use all-purpose flour or read above for making cake flour substitute.
- Sour Cream: Sour cream makes the cake extra tender, moist, and gives a creamy texture. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich, moist and creamy texture.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Butter: Melt the butter and let it cool down slightly before mixing with other ingredients.
- Blueberries: Instead of fresh, we can also use frozen berries. If using frozen blueberries, add them in the batter as frozen, do not thaw.
- Measurements: For the best results, use a kitchen scale to measure the ingredients.
- Lemon Zest: Instead of lemon zest, you can also add orange zest or skip it.
- Mixing The Batter: Do not overmix the batter to get the soft and tender cake.
- Lemon Glaze: You can skip the glazing if you want; the cake will still be delicious.
- Cool The Cake: Allow the cake to cool completely before glazing and slicing.
Thanks for coming! Let me know what you think.