Eggless Blueberry Lemon Cake
Jun 30, 2016, Updated May 07, 2023
Eggless Blueberry Cake topped with Lemon Cream Cheese frosting is the perfect cake to celebrate summers!
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Eggless Blueberry Lemon Cake – simple blueberry yogurt cake with lemon cream cheese frosting. Really refreshing and the perfect cake to celebrate any occasion!
Don’t you love how long the days are right now. Like I can go for a walk at 9 pm and it would still be totally bright. It just makes me so happy. Such long days make me feel like there’s actually a lot of time to test recipes and do other blog and house stuff. Well obviously hours in a day never change but when sun shines  bright till 10 pm, it kinds of feels like that.
Lots of sunshine calls for fresh flavors like the ones in this Blueberry Lemon Cake. This is a match made in heaven and right now is the perfect time to use these 2 in desserts. Berries are in season and lemon is perfect for summer, so there really can’t be a better time. I made this cake for my parents anniversary 2 days back. We didn’t really do much that day but of course I had to make this cake. How can I let go of any birthday or anniversary without a homemade cake! At first I thought of making a chocolate cake since my dad loves chocolates (that’s where I get my chocolate addiction from!!) but my mom isn’t fond of chocolate and since it was their anniversary, I thought I should probably make something that they both like and that’s how I decided on this blueberry lemon cake.
This is a simple eggless blueberry yogurt cake topped with lemon cream cheese frosting. I made this eggless because I do get a lot of requests to post eggless cakes and I know I don’t do that often. So I hope all of you who love eggless bakes like this cake. To get a nice blueberry flavor in my cake, I pureed some fresh blueberries with plain yogurt and added to the batter. And of course I also added some blueberries in the end too.
This blueberry lemon cake is really easy to make and tastes so refreshing! My mom ate 2 big slices and that proves that the cake was pretty good, she is not a sweet person otherwise!
Method
In a bowl whisk together flour, salt and baking powder. Set aside.
Make blueberry yogurt – to a food processor add whisked plain yogurt, 1 tablespoon sugar and blueberries.
Pulse till everything is well combined. Set aside.
Using your stand or hand mixer, beat oil and sugar till combined. Then add vanilla extract and mix.
Add in the prepared blueberry yogurt and mix to combine.
Add the flour mix in 3 parts. Add 1st part and mix till just combined.
Then add milk and mix. Add the remaining flour alternating with milk and starting and ending with flour. Do not over-mix.
Fold in the blueberries. I tossed the blueberries in some flour so that they don’t sink to the bottom.
Pour batter into the 2 prepared pans. I added some extra blueberries on top, this is optional. Bake at 350 F degrees for around 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is in the oven, make the frosting. Beat together butter and cream cheese till smooth and creamy.
Add powdered sugar, 1/2 cup at a time and mixing well after each addition.
Add lemon juice, lemon zest and lemon extract and mix well till everything is well combined and frosting is smooth. You may add little heavy cream or milk if you think the frosting isn’t too spreadable.
Once the cake is done, take it out of the oven and allow to cool on a wire rack.
Once the cake layers have completely cooled down, place one of the layers on your serving plate or turntable and apply a generous amount of frosting on top.
Place the other cake layer on top and some frosting on top.
Cover the cake with frosting on all sides. Decorate with fresh blueberries and lemon slices. I also used some fresh flowers!
* You may use store bought blueberry yogurt in this recipe. I only had plain yogurt so I added blueberries to make blueberry yogurt.
* Always use fresh lemon juice.
Eggless Blueberry Lemon Cake
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup canola oil or use vegetable oil
- 1.25 cups granulated white sugar
- 2 teaspoons vanilla extract
- 6 tablespoons milk I used 2% fat milk
- 1 cup fresh blueberries tossed in 1/2 tablespoon flour
blueberry yogurt
- 1 cup whisked plain yogurt
- 3/4 cup fresh blueberries
- 1 tablespoon granulated white sugar
Lemon Cream Cheese frosting
- 1/2 cup unsalted butter at room temperature
- 8 oz cream cheese softened
- 3 - 3.5 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice use fresh
Instructions
- In a bowl whisk together flour, salt and baking powder. Set aside.
- Make blueberry yogurt - to a food processor add whisked plain yogurt, 1 tablespoon sugar and blueberries. Pulse till everything is well combined. Set aside.
- Using your stand or hand mixer, beat oil and sugar till combined. Then add vanilla extract and mix.
- Add in the prepared blueberry yogurt and mix to combine.
- Add the flour mix in 3 parts, alternating with milk and starting and ending with flour. Do not over-mix.
- Toss fresh blueberries in 1/2 tablespoon flour and then fold them into the batter.
- Pour batter into the 2 prepared pans. I added some extra blueberries on top, this is optional.
- Bake at 350 F degrees for around 30 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is done, remove from oven and transfer onto a wire rack to cool completely.
Lemon Cream Cheese Frosting
- While the cake is in the oven, make the frosting. Beat together butter and cream cheese till smooth and creamy.
- Add powdered sugar, 1/2 cup at a time and mixing well after each addition.
- Add lemon juice, lemon zest and lemon extract and mix well till everything is well combined and frosting is smooth.
- You may add 1-2 teaspoons of heavy cream or milk if you think the frosting isn't too spreadable.
Assemble the cake
- Once the cake layers have completely cooled down, place one of the layers on your serving plate or turntable and apply a generous amount of frosting on top.
- Place the other cake layer on top and some frosting on top.
- Cover the cake with frosting on all sides, or you can do it like I did - just covered it with little frosting.
- Decorate with fresh blueberries, lemon slices and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggless Lemon Blueberry Cake
How can we use dried blueberries in this recipe??
you may
Thanks for this recipe, I super liked the baked part of the cake. The frosting was both too liquid and too sweet (3 cups of powdered sugar) for me. Do you have any recommendations how to make it stick better but actually use less sugar?
I would suggest using whipped cream frosting then. Sugar is what makes cream cheese or American buttercream frosting thick. If you add less, then frosting will be too liquid. Also 3 cups here is pretty standard for frosting recipes.
Hi Manali
What’s is the other option for oil in this cake ? Can I use butter if yes how much in this recipe?
you can use butter but oil make is moister which I prefer.
How long should I bake if I put the entire batter together??
approx same time
Such an amazin looking cake …. can u pls suggest that whether we can half the recipe and make it a loaf cake ?
you may
Hi Manali,
The cake looks amazingly beautiful both from inside and outside 🙂 I would love to try this cake for my sister’s birthday who loves blueberries. Can we half the ingredients if we want to bake in one 6inch round pan? Thanks!
should be okay
The cake was delicious. Thank you for this amazing recipe.
Hi Manali
What size tins to use in the recipe please
Thanks
8-inch round pans
Hi Manali
Such a lip smacking recipe.I really wanna try this.
I have few questions
1st as I don’t get fresh blueberries can I use ready compote to make blueberry curd
2nd can I mix cream cheese with whipped cream and use. If yes then what will be the ratio of cream and cream cheese.
3rd can I add lemon juice and rind to the whipped cream
Thanx
you can try ready made compote. Hmm mixing cream cheese with whipped cream, sure you can but I can’t tell you the ratio since that will be a different frosting and I haven’t tried it. yes you can add lemon juice to whipped cream, no problem
Thank you for this recipe
I made it and it was awesome
This recipe turned out so well! 🙂
Thank you so much for sharing it Manali!
Hi Manali,
I baked this cake yesterday, and while the flavor was spot on, my cake turned out too dense. Not sure what I did wrong. Can you help?
was your baking powder new? Another thing- did you over-mix the batter? These are two things that come to my mind.
Hi Manali,
I tried the cake last evening but it was too too hard .. though I followed every step properly . The measurements were also as per wat u had recommended. Don’t understand where did I go wrong .. though the Lemon cream cheese was absolutely a stunner .
either you over mixed the batter (leading to more gluten and hence hard cake) or you over-baked the cake (check your oven temperature settings). This is a soft yogurt based cake and that’s the only reason that comes to my mind.
Hi.. looks lovely.. I went to know if we can use store bought blueberry yogurt. Thanks
yes!
Hi, can we make the frosting without the lemon extract ??
yes you can..add extra lemon zest if you like!
Hi manali,
Are these measurements for one 8 inch pan or two of them. It feels bit less for two pans?? Can you please clarify?
Hi gayatri, yes they are for 2 of them..this doesn’t make a very tall cake. If you want a tall bake the same batter in 6 inch pan, baking time will then change a bit..
Can I use this same measurement for one 8 inch pan?
yes you can..but don’t overfill the 8 inch pan..this batter might be too much for a single 8 inch pan..so just bake the remaining batter in muffin pan..
Hi Manali, while the batter tasted great, my cake didn’t cook properly at the above stated temperature. It was more than golden brown outside but uncooked within. I even kept for few minutes extra. The cake just fell flat after rising. What could be the reason here?
Hi Sneha, it could be your oven. Every oven is different and a temperature variation of few degrees makes a huge difference. Best would be to get an oven thermometer and check the exact temperature of the oven. That much time (30 mins) at 350 F is good enough for a 8 inch cake to cook through. Why it deflated, was your baking powder old? Maybe you over mix the batter incorporating too much air? Did you open the oven with in the first 15-20 minutes of baking? Several things which can cause this.
hii
me not hving d fresh berries …
cn i use that tin berries that we use to decorate blue berry cake???
u can try with tinned berries
Hi manali! Since fresh berries aren’t available easily in India can we use canned instead??
You may…but aren’t canned ones like with syrup and all? If there’s syrup, make sure to drain it all before using..
u can get frozen berries in ‘Narure’s basket’ supermarket
Nice recipe thanks for sharing
We don’t get fresh berries here in India easily so if I don’t have fresh ones can I use d dried ones after soaking . Thanku n d recipe and d cake looks delicious
Hi Amie! hmm you may use the dried ones but I have to say fresh berries make this cake..the dried one will not give them same flavor…
Hello, I would like to try the recipe, but with brown sugar and whole flours.
As they are heavier flours the cake gets lower and with different consistency, even the brown sugar powder for the cream.
Is it possible to adapt the recipe for a healthier cake?
I would like to do it for my baby’s birthday, which is one year old.
The cake is gorgeous and super yummy! Congratulations!
I would say use 50% whole wheat and 50% white flour…and use brown sugar…it should work..follow the same recipe! Hope it turns out well for you! Happy Birthday to the little one 🙂
Amazingly this easy Blueberry Lemon cake recipe to follow and the result was a soft, fluffy and delicious cake. Thanks for sharing this nice cake recipe.
Love the look of your recipe! Would this recipe work if the cake will not be eaten in until a day or 2 later and if that is possible, how could it be store properly?
Thank you Lucy. You can make the cake in advance, wrap it tightly and keep refrigerated. It should be okay. I would not suggest doing the frosting and then leaving the cake as such for 2 days. you can do the frosting a day before! hope that helps!
Marvellous cake!!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, My whole family became very happy after taking it. CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!!!
Hi Manali
This looks amazing ! I plan to try this recipe out this week.
2 questions – 1. Would it be okay to bake the cake 2 days before I need to use it and store in the fridge? 2. Would it be okay to ice the cake 1 or 2 nights before the day i plan to use it and keep in the fridge?
It should be okay Shivangi, just wrap it properly and then once you are ready to assemble make some sugar syrup and brush the layers before putting on the frosting. Icing the cake 1 night before should be totally fine! hope that helps and you enjoy the cake!
How to make this a choco cake version of this?
Hello Mai, this is not a chocolate cake so you can’t modify it. I will try and post an eggless chocolate cake soon.
hi this is an awesum looking cake.
just one question..u have used 1 tablespoon of baking powder. and u havent used baking soda.
isnt is too much quantity for baking powder?
it wud be really nice of you if you could reply soon as i m going to make it tomorrow.
TIA
Manjula
Hi Manjula. No it isn’t, 1 tablespoon baking powder [US measuring spoon] is right here. We don’t necessarily always need to use baking soda in recipes. The leavening agents are used to neutralize the acid and lift the batter. Here the baking powder is enough to do both. If it wasn’t enough, we would have added some baking soda too. I hope that helps and you like the cake!
yea thanku Manali!
the sponge came out good. icicng left though. Also, i was a lil confused abt the sugar in icing.. u mentioned 3-3.5 CUPS…. wont tht be really high?
U can always adjust to taste. This is powdered sugar that we use in frosting so it isn’t as sweet as granulated sugar. If you want a less sweeter icing, just start with 1 cup and add as required. Hope that helps!
Hi Manali..
Thanku for ur replies
I made the cake and the frosting.. and the cake came out really great. It tastes yum! and the icing tastes amazing…! the tangy lemony flavor is lovely.. 🙂
I added 3 cups of powdered sugar..but i took normal sugar and powdered it in a grinder.. U r talking of this only right? or the sugar you mentioned is icing sugar that contains corn starch too and that we add in whipped cream frosting?
I am glad the cake turned out well Manjula 🙂 I was actually talking about the powdered/icing/confectioners sugar. That’s what should be used in frosting ideally. But I am glad grinding the regular sugar worked as well!
Hey manali, what a perfect recipe for summer !!!! The cake looks stunning and am sure it tastes equally good! Can we use dried blueberries instead of fresh ones ? Awaiting your reply .
Hi Kruti! You may use dried blueberries if that’s your only option. I would always recommend using fresh or frozen though! Hope you like it 🙂
OMG this is super delicious!! thanks!!:)
Thank you Sabrina!
Lovely combo!! and photos.. really brilliant recipe!!!
Thank you Priya!
This looks like sunshine in a cake! So beautiful and summery! And it looks so tasty and moist!
Oh this looks so soft and ridiculously moist.. Those juicy blueberries are hard to resist.
Loving longer days too 🙂 This cake looks absolutely gorgeous and so apt for summer. Blueberry + cream cheese with a dash of lemon .. perfect blend of flavors <3
Simply beautiful and yummy cake. Lovely sharing Manali. 🙂
Oh my gosh!! I’m so in love with this cake. I was amazed by the exterior and then when I saw the inside I nearly fell off my chair! This is such a stunning cake 🙂
Thanks Harriet! 🙂 It sure is a wonderful combination!
What measurements do you use? By US standards? Or UK?
US! 1 cup = 8 oz
Thanks Sabrina!
Thank you Dannii! Yes this would be perfect with tea!
Thanks Angie!
Thanks Kathy!
I know, wishful thinking! Thanks Mira!
It sure is wonderful at night! Thanks Mir!
haha I can totally imagine. These days I am also struggling, there’s a lot of work and I am too tired to open my eyes by 9! Thanks for the cake love!
haha I know right, it’s just a mind thing! Thank you dear, have a good weekend!
Thanks Medha 🙂