Lemon Blueberry Cake (eggless)

Lemon Blueberry Cake is a perfect and moist cake full of refreshing flavors from the lemon juice and zest. Blueberries balances the  lemon tart and adds the best flavor and taste to the cake.They work together so beautiful to serve and eat. The citrus glaze on top makes it a lustrious and moist.

 

Bright blueberries and citrusy lemons make this a delightful cake to serve at a special gathering  or tea party. Each bite has combined flavors from lemons, sugars and blueberies making this your next favourite cake to try.

 

I always love making cakes with fresh juices and natural flavors. Most citrus fruits can be used for natural flavoring. The zest of lemons, oranges, limes adds a quick and nice flavor and zing to your recipes. 

 

Every time i pass the supermarket , i cannot resist myself from buying a lemon loaf bread. It tastes too sweet and leaves in a bitter after taste from the artifical flavor. This led me to try making a lemon cake with fresh juice and zest. After a few failed attempts and modifications this was finally approved in my family.

 

While fresh lemon juice adds the needed tartness to the cake, fresh lemon zest adds the needed flavor. Blueberries make the cake juicy and soft.

 

Serve this cake full of fresh and versatile flavors brightens not only the taste buds but also the day.

 

Looking for more cake recipes with fresh juice. Try this orange cranberry cake made with fresh juice. It is another cake that requires less ingredients and no special equipments.

 

INGREDIENTS TO MAKE LEMON BLUEBERRY BREAD


  • All purpose Flour : Measure your flour correctly, loosen flour from the container and fill it with a spoon. scrape the flour to the brim with the back of the knife. Do not pack the cup with flour. Save 2 tablespoons of flour to coat the blueberries.
  • Baking Powder : This is the leavining agent that rises the cake. Always ensure to use fresh baking powder.
  • Butter/ Oil : While butter makes the cake richer in taste, i use refined oil in most cakes, if storing the cake in the refrigerator butter make it hard.
  • Lemons : Use fresh preferably Meyer lemons as they are sweet compared to others. Sqeeze the lemon juice just before adding to the cake mix. Lemon juice sitting for long might end up being bitter.
  • Lemon Zest : Do not skip this as this is the most important ingredients that adds the flavor to the lemon cake and glaze. Wash you lemons thoroughly and scape only the yellow part of the skin. Do not scape the white layer, it make the zest bitter. Again zest your lemon right before adding to the cake mix.
  • Salt : Avoid it if using salted butter, adding salt to the cake brings out the sweet and tartness from the cake.
  • Sour Cream : Sour cream adds the needed moisture to the cake.
  • Milk : Needed wet ingredient to bind/loosen the flour, as we are not using any eggs. Use 2% or whole milk.
  • Sugar : Make the cake sweeter. Regular granulated sugar works fine.
  • Blueberries : Fresh or Frozen blueberries can be used in this recipe, prefer using fresh berries during season. Do not forget to coat the blueberies in flour. This keeps them from sinking to the bottom of the cake. If using frozen blueberies refer tips.
  • Confectioners Sugar : to make the lemon glaze if you prefer.

HOW TO MAKE LEMON BLUEBERRY CAKE?

Seive Dry Ingredients
 

It is pretty much a very simple cake to make, i always like to start my cakes by seiving the dry ingredients alteast once and sometimes twice. Sifting the flour break any lumps and make the flour flowy while mixing with wet ingredients. when you have lumps we end up mixing overly which will let the air dissappear.


Most eggless cakes uses yougurt or sour cream, the baking soda , baking powder reacts and creates some air. This air helps with the sponge. So try to sift the flour twice and gently mix slightly to combine the ingredients and nothing more.

Combine Wet Ingredients


Combine sugar and oil and add sour cream.

Gather wet ingredients and just before combining them zest a lemon and squeeze the juice.


Lemon zest is the needed ingredients that adds all the lemony flavor. We do not need any additional artifical flavors for this recipe.


To zest a lemon there are so many fancy tools these days, but you can also use a pealer or box grater to achive the same.


Peel or grate only the yellow layer of the lemon. The white layer make it bitter.

Add Blueberries

 

Mix a tablespoon of flour to blueberries, this helps them from sinking to the bottom of the cake. 

 

Add to the cake mixture right before pouring to the cake pan.  Save a few berries and insert in different places to evenly have the berries in the cake.

 

FROZEN VS FRESH BLUEBERRIES? WHAT TO USE?


The taste and texture is same while using fresh or frozen blueberries to make this cake. Only the baking time varies betwwen the both.

There is no need to thaw frozen blueberries, just coat them in flour as you would for fresh berries.

Increase the bake time to 10 more minutes to bake the cake.

Prefer using fresh blueberries during the season and frozen in non season.

 

Bake in a preheated oven at 350 degree F for 45- 50 minutes till the toothpick comes clean at the center of the cake.

Prepare Glaze

While the cake is baking prepare the glaze. Combine powdered/confectioners sugar with few drops of lemon juice and make a slurry. Add lemon zest for extra zing. It is totally optional.

 

 

Pour glaze when the cake cools completely. Cake taste fresh at room temperature for 2 – 3 days and in fridge for upto 5 days. For me it never lasts till the next day.

Enjoy this lemon blueberry with friends and family and do let me know how it turned out for you.

 

TOP TIPS TO MAKE THIS LEMON BLUEBERRY CAKE


  • Have your milk , sour cream and butter at room temperature.
  • Zest lemon and squeeze the juice just before mixing to the wet ingredients.
  • Depending on the weight of the blueberries they sink no sometimes, so save few into the top the cake.
  • Preheat the oven and start mixing the cake ingredients.
  • While adding flour to the wet ingredients, use circular motions and mix gently. Add flour in batches to avoid lumps.
  • Do not open the oven door to check your often, usually the smells heavenly when it is done.All you need is to keep an eye when approching the end time.
  • Oven temperatures differ from one to other so add or minus 5 minus as per your oven. keep and eye as it smells done.
  • Let the cake cook for about 10 minutes on a cooling rack before inverting to serving tray.

WATCH A QUICK VIDEO OF HOW TO MAKE THIS CAKE

HOW TO MAKE LEMON BLUEBERRY CAKE ? PRINT RECIPE HERE

Lemon Blueberry Cake

Sweet, tangy , moist with blueberries this lemon blueberry cake is eggless and brightens any day. Fresh with full of flavors.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Lemon blueberry Cake, Lemon blueberry eggless cake, Lemon cake
Prep Time 10 minutes
Cook Time 50 minutes
Author hameesha

Equipment

  • Oven
  • Mixing bowls
  • Cake pan/mould

Ingredients

For the Cake

  • cup All purpose Flour (210 grams) seived and levelled
  • 1.5 tsp Baking Powder
  • ¾ cup Granulated Sugar (150 gms)
  • ½ tsp Salt
  • ½ cup Sour Cream (120 gms)
  • ¾ cup Milk (180 ml)
  • cup Unsalted butter (75 gms) melted or Oil
  • 2 tbsp Lemon Juice
  • Zest of a Lemon (save ½ tsp for glaze)
  • 1 tsp Pure Vanilla optional
  • 1 cup Blueberries fresh or frozen

To Prepare Glaze

  • 3 tbsp Confectioner's or powdered Sugar
  • 2 tsp Lemon Juice
  • ½ tsp Lemon Zest

Instructions

Make Cake

  • Preheat the oven to 350° F.
  • Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. dust with flour. Set aside.
  • Seive all purpose flour, baking powder and salt.
  • Coat blueberries with 2 tsp flour, mix gently and set aside.
  • In a meduim mixing bowl, add sugar, oil, milk, sour cream, lemon juice, lemon zest, and vanilla. Mix to combine well.
  • Add dry ingredients to wet mixture in batches and mix. Do not over mix. just combine both wet and dry ingredients together.
  • Add blueberies and fold in the cake mixture.
  • Tranasfer to greased pan and bake in preheated oven for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.
  • Remove the cake from the oven and transfer onto a wire rack. Allow the cake to cool 10 minutes before inverting on to plate.

Prepare Glaze

  • While cake is cooling prepare glaze. Mix confectioner's sugar, lemon juice and lemon zest.
    Add few drops of lemon juice to avoid runny glaze.
  • when cake is completely cooled pour glaze over. Slice and Serve.

Video

Notes

Storing Cake : Cake stays upto 3 day at room temperature and in refridgerator.

TELL ME WHAT YOU THINK !!!

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