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- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
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.
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.
This was amazing! I cut the recipe in half and made them into muffins/cupcakes (it made 14 for me). I baked them at 350 for 24 minutes and they were perfection! I didn’t put any glaze/frosting on them, and they were still so so delicious. I plan to make them again soon with a cream cheese frosting on top as cupcakes for a get together. Thank you for the delicious recipe!!
Hello Emily! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Curious if buttermilk can be used instead of the milk and vinegar. I know milk and vinegar can be a buttermilk substitute in things so thinking if I have buttermilk I could use that.
Well, I used the buttermilk and it worked just great. I will say to keep a close eye on the doneness of this cake. I checked it just shy of 40 minutes and it was done. Our oven doesn’t really run hot so just be sure to keep an eye on the cake’s doneness.
Very tasty cake.
Great to know, Mike! Thanks a lot for the review and good feedback.
Hello Mike! Yes, you can use buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tried your lemon blueberry cake and it came out tasting fabulous, although it was a bit crumbly! Not sure why but nevertheless we called it lemon – blueberry crumble 😃. Thank you for the share 😊.
Hello Janaki! It’s not supposed to be crumbly. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks!
Hello Oriana, I baked this delicious cake for my daughter’s birthday and decorated it with cream cheese icing. Such a delicious cake. Everyone liked it very much. Baked in two separate pans. Thank you for sharing this awesome cake. Please take care of yourself. Thanks. Pam
Hello Pam – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Wow!! The texture is perfect! So impressed!
Hello Raquel! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Delicious cake! Awesome recipe- thanks much
Hello Uma! So happy you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Can the white sugar be reduced or replaced with coconut sugar? Trying to use less refined sugar. Thanks!
Hello Nazia! I apologize, but I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly. I hope this helps!
Hola.
1. Can we make this into muffins ?
2. Can we use dried Blueberries?
Hello Srishti! I haven’t tested it personally, but you can certainly give it a try (texture will be different). Let me know how it turns out for you! For Blueberry muffing I recommend using this recipe >>> Eggless Blueberry Muffins [Video]
Can these be done in cupcakes? If so for how long?
Hello NP! I haven’t tested it personally, but you can certainly give it a try (texture will be different). Let me know how it turns out for you! If you prefer you can use these recipe >>> https://mommyshomecooking.com/eggless-blueberry-muffins/
Hi Oriana. My cake was flat when I took it out. But it sank after 15 minutes. What can be the problem?
Hello Ajeet! A cake can sink for several reasons. I invite you to visit my Eggless Baking FAQ page to read more about it. Thanks so much for your feedback and for trying my recipe.
Ah this cake came out so well I couldn’t believe my own eyes! I followed the recipe to T but ended up leaving the batter in the oven for about 10-15 mins more because it was still a bit watery. Besides I like the crust to be a bit more crispy. Turned out so well that, thank you!
Hello Viji! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hey! Can we make this recipe into 2 loaf cakes? Thanks so much
Hello Pooja! It will depend on how big are the loaf pans, but you can certainly give it a try. Let us know how it turns out for you!
Hey Oriana. Can the recipe be used to make Muffins?
Hello Srishti – for muffins please use this recipe >>>Eggless Blueberry Muffins [Video]
Hi Oriana, this recipe looks delicious! Planning to make it today. 🙂 Can we use normal vinegar instead of apple cider vinegar?
Hello Bijal! Yes, you can use regular vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana, this recipe looks awesome – thanks so much for sharing. I only have a 22cm/8.6 inch bundt pan, do I need to adjust the above quantities? If so by how much? Many thanks!
Hello Poonam! I don’t know what capacity (in cups) has your pan. Make sure to fill your pan about 2/3 of the way to avoid it from spilling out the top. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana
Would like to know if the same recipe can be done in bundlette pan? And what would be the baking time? Thanks ahead.
Hello Sudha! I would use the blueberry muffins recipe for a bundtlette pan. Eggless Blueberry Muffins [Video]
Great. Will give it try.. Thanks a lot for your advice!!
Hugs and kisses to you Oriana!! Your suggestion has been such a remarkable success… Can never thank you enough, truly… You made my day ❤❤ Shared pic on Instagram. Hope you get to see whenever you have time 😊
Thanks so much, Sudha! Happy Holidays 🤗
Awesome recipe! Made this 3 times. And got super reviews everything! Thank you for sharing this fantastic recipe!!
Hello Sharmila! WOO-HOO … So glad you enjoyed this cake. Thanks so much for trying my recipe and for taking the time to come back and let me know =)
Hi , can I used dried blueberries??
Hello Kruti! Yes, you can use dried blueberries but keep in mind that the texture might change a little. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey Oriana! Instead of 1tbsp Lemon Zest can I use a teaspoon of lemon essence?
Hello Srishti! Yes, you can, if that is what you have handy. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Great cake! I have had an egg allergy since I was a child, even my friends/family who are “egg-eaters” loved this cake!
WOO-HOO! So glad you enjoyed this, Morgan! Thanks so much for trying my recipe.
can I use this mixture for muffins?
thanks
Anne
Hello Anne! This my recipe for Blueberry muffins – https://mommyshomecooking.com/eggless-blueberry-muffins/
Hi
What portion of the recipe do you use for a 6 inch bundt pan?
Thanks
Hello Leena! I would half the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m excited to try this recipe! However, the quantity of blueberries used doesn’t seem to be listed anywhere. Please advise. Thank you!
Hello Rita! So sorry about that, it had must be a glitch. I just checked and the blueberries quantities are shown. It’s 1 1/2 cup of blueberries, you can use fresh or frozen. Thanks for your interest in my recipe. Please come back and let me know how you like it =)