Eggless Lemon Blueberry Pound Cake is one of the most fragrant cakes that I’ve baked. The citrusy notes are so amazing, my entire house was filled with that amazing aroma! Baking this cake is so easy and hardly took any time. Also, it doesn’t any fancy or complex ingredients and yet the texture is soft, moist and the crumbs are so beautiful. 🙂 

I love desserts that call for citrus fruits, the aroma, and the flavors are always so refreshing. If you love citrusy desserts then you must try this. You can also try my Orange Pound Cake which is absolutely scrumptious and the texture is perfect too! You can also try my Lemon Blueberry Pound Cake, which I had shared a few weeks back. Eggless Lemon Blueberry Pound Cake is another take on the classic!. Another favorite at my place is the delicate Lemon Vanilla Madeleines. They are classic French tea-time cakes. Do try them, they are not as complicated as they sound. 🙂

I loved this version too as it is super easy to make and tastes so good, you won’t know that it contains no eggs! As many of the readers wanted an eggless version, I decided to share one with everyone! You can even make this cake in advance and refrigerate it for a few hours, later slice it and frost it with your frosting and decorate it as you like!! 🙂

Eggless Lemon Blueberry Pound Cake

I love how pretty this cake looks, bespeckled with bright blueberries, a light, and moist crumb, and the lightest yet delicious lemon frosting!! Yes, I chose to style these pics just like the original Lemon Blueberry Pound Cake!! Seemed like a fair idea and didn’t see the need to try styling Eggless Lemon Blueberry Pound Cake in any other angles as I wanted to show the texture and the pretty faint yellow hue of the cake which is achieved without eggs or any artificial colors. I’ve adapted this cake recipe minimally from mommy’s home cooking. You can make the same cake recipe in the form of some cupcakes and frost them to your liking!

Eggless Lemon Blueberry Pound Cake

Let us start by baking this delicious Eggless Lemon Blueberry Pound Cake. 

Preheat the oven @180’c for 10 minutes. Grease and dust or line a loaf pan with some parchment paper. I’ve used a 7-inch loaf tin here. ( I have used a weighing scale for the ingredients, and have mentioned approx measurements in cups/ spoons too wherever possible as per US metric conversions )

Take 1/4 tsp flour in a bowl and add the blueberries to this bowl. Coat the berries with the flour.

In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set it aside.

In another mixing bowl, beat together butter and sugar until pale and fluffy. Next add the vanilla extract, lemon zest, lemon juice, and the milk. Beat again to incorporate everything.

Eggless Lemon Blueberry Pound Cake Eggless Lemon Blueberry Pound Cake

Now add the sifted flour mixture in parts and gently fold the wet ingredients with the dry. Do not over mix. This batter is a bit thick. If you feel it is too thick, you can add 1-2 tsp of milk. However, I didn’t add any.

Next, add the berries to the batter and give one last fold. Pour the batter in the tin and bake for approximately 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cooldown on a cooling rack for a minimum of 25-30 minutes before demolding and slicing.

Eggless Lemon Blueberry Pound Cake

This cake stays fresh for 3-4 days at room temperature in an airtight box. You can even refrigerate the cake after it has cooled down, simply microwave it for 10 seconds before serving a slice. It will be as good as fresh and super soft too.

For the frosting, I mixed together powdered sugar with the lemon juice. Make sure it is not too runny. Pour it over the cake only after it cools down completely.

Eggless Lemon Blueberry Pound Cake

Eggless Lemon Blueberry Pound Cake
5 from 1 vote
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Eggless Lemon Blueberry Pound Cake

Ingredients

  • 125 gms All-purpose flour 1 cup approx
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • a pinch of salt
  • 58 gms unsalted butter at room temperature 1/4 cup approx
  • 80 gms powdered sugar 2/3 cup approx (you can adjust as per your taste)
  • 1/8 tsp vanilla extract optional
  • 120 ml milk at room temperature 1/2 cup approx
  • 25 ml lemon juice 1/8 cup or 2 tbsp approx
  • 1/2 tsp lemon zest
  • 1/3 cup blueberries

For the Frosting

  • 3/4 cup powdered sugar
  • 2-3 tsp lemon juice

Instructions

  1. Preheat the oven @180'c for 10 minutes. Grease and dust or line a loaf pan with some parchment paper. I've used a 7-inch loaf tin here. ( I have used a weighing scale for the ingredients, and have mentioned approx measurements in cups/ spoons too wherever possible as per US metric conversions )

  2. Take 1/4 tsp flour in a bowl and add the blueberries to this bowl. Coat the berries with the flour. 

  3. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set it aside. 

  4. In another mixing bowl, beat together butter and sugar until pale and fluffy. Next add the vanilla extract, lemon zest, lemon juice, and the milk. Beat again to incorporate everything. 

  5. Now add the sifted flour mixture in parts and gently fold the wet ingredients with the dry. Do not over mix. This batter is a bit thick. If you feel it is too thick, you can add 1-2 tsp of milk. However, I didn't add any. 

  6. Next, add the berries to the batter and give one last fold. Pour the batter in the tin and bake for approximately 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cooldown on a cooling rack for a minimum of 25-30 minutes before demolding and slicing. 

  7. This cake stays fresh for 3-4 days at room temperature in an airtight box. You can even refrigerate the cake after it has cooled down, simply microwave it for 10 seconds before serving a slice. It will be as good as fresh and super soft too. 

  8. For the frosting, I mixed together powdered sugar with the lemon juice. Make sure it is not too runny. Pour it over the cake only after it cools down completely. 

Love,
Shreya

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Eggless Lemon Blueberry Pound Cake

 

5 comments on “Eggless Lemon Blueberry Pound Cake”

  1. This is absolutely delicious! I made it plant based, using Oat milk and plant based butter and it turned out so wonderfully, as an FYI. Oh, and I added extra blueberries.
    Will be making a second loaf today! 🙂

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