Eggless Blueberry Cake / Blueberry Bundt Cake
Eggless Blueberry Cake is buttery, soft, tender, loaded with blueberries, and flavored with vanilla and refreshing lemon zest!
Equipment
- Bundt Pan
- Kitchen Scale
- Mixing Bowls
- Whisk
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.
Nutrition (Approximate Values)
Calories : 302kcalCarbohydrates : 40gProtein : 4gFat : 14gSaturated Fat : 9gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 1gCholesterol : 36mgSodium : 287mgPotassium : 85mgFiber : 1gSugar : 21gVitamin A : 441IUVitamin C : 2mgCalcium : 76mgIron : 1mg
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