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Eggless Lemon Blueberry bundt Cake on a plate with a bowl of blueberries in the backgraound

Eggless Lemon Blueberry Cake

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 369kcal


  • 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)


  • 1 1/4 cups (150 gr) sifted confectioners’ sugar
  • 2 - 3 tablespoons (30-45 ml) milk
  • 1/2 teaspoon pure vanilla extract


  • 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.


  • 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.


Blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw. I also recommend tossing the blueberries in a bit of flour so they don’t sink! But this is optional.
Store: Cover leftover cake tightly and store at room temperature for a couple of days and/or in the refrigerator for up to 5 days.
Make-Ahead: You can make the entire cake ahead of time.  Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the glaze just before serving. 
Freeze: Baked cake can be frozen for up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving. 
2-LAYER CAKE: divide the batter between 2 greased 9-inch cake pans and bake at 350° F (180°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean.
Sheet Cake (9×13 pan): bake at 350° F (180° C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk,  and dairy-free, or vegan butter. 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:
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 369kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Fiber: 1g | Sugar: 26g