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Home » All Recipes » Eggless Lemon Blueberry Cake

Eggless Lemon Blueberry Cake

May 10, 2023 | Last Updated: Mar 28, 2024 | by Swati

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Eggless Lemon Blueberry Cake with Whole Wheat flour

The best soft, moist Lemon Blueberry cake bursting with Lemon/citrus flavours and fresh juicy blueberries with Whole Wheat Flour and yogurt. An easy quick refreshing Eggless Tea Cake bursting with fruity flavours of Lemon and Blueberry.

Eggless Lemon Blueberry Bread
Table of Contents
  • About the Recipe
  • More Reasons to make this delicious Lemon and Blueberry Cake
  • Ingredients to make Lemon Blueberry Cake
  • How to make Eggless Lemon Blueberry Cake
  • Tips to make perfect Eggless Blueberry Lemon Cake
  • Frequently asked questions
  • Recipes with Blueberries from the blog
  • Check out these Healthy Eggless Tea Cakes and Muffins from the blog
  • Recipe Card
  • Eggless Lemon Blueberry Cake
    • Air Fryer Lemon Blueberry Muffins(to make 6 muffins)

About the Recipe

A Tea Cake, just perfect for summers!! Blueberry Lemon cake or Lemon Blueberry cake whether you may call it. Pairs so well with your tea/coffee or milkshakes/hot chocolate for kids. The cake is moist and soft with a beautiful crumb and is made with simple ingredients from your pantry.

This Eggless Blueberry Lemon Cake with yogurt is just perfect for those who avoid eggs in their diet. A cake perfect for your family loaded with health friendly ingredients.

More Reasons to make this delicious Lemon and Blueberry Cake

  • It is perfect for the summer time with refreshing lemon and blueberries.
  • The cake is fluffy, has a wonderful vanilla lemon flavour.
  • You can call this a healthy cake as most of the ingredients are health friendly. Blueberries, Whole Wheat Flour, Lemon, Raw cane sugar (better than white sugar), and olive oil.
  • All the ingredients are available in your pantry. No separate shopping list.
  • You know your ingredients and can control the amount of sugar and avoid maida/apf. Bakery cakes are loaded with processed sugar and flour.
  • Can be served as dessert or snack or pack for kids lunch boxes.

Ingredients to make Lemon Blueberry Cake

Flour- I have used Whole Wheat Flour(APF), as I avoid or Maida/All purpose flour(APF) in baking. You can also use APF or a combination of both. When using only APF the amount of liquid for binding the cake will be a bit less.

Blueberries- Fresh juicy berries are best to use in the recipe. But, you can. use frozen berries also. Check the FAQ's section on How to add frozen blueberries in the cake batter.

Fresh Lemons- For Lemon Juice and Lemon Zest.

Yogurt- Makes the cake soft and moist and also acts as an egg replacer.

Sugar- I have used raw cane sugar. You can use castor sugar also. Adding other raw sugars like Coconut Palm Sugar, Jaggery powder will affect the color and texture.

Fat- Add soft butter or olive oil. Skip salt from the recipe when using salted butter.

Leavening Agents- Baking soda, Baking Powder. Make sure these are not old/expired.

Vanilla Essence and Salt bring out the flavours.

Milk- For binding the batter.

Optional- I have used whey left after making Paneer(Indian cottage Cheese). You can use same amount of milk. Recipe for Homemade Paneer.

Cornflour- Whole wheat cakes may turn out a bit dense as compared to the APF cakes. You can replace 2 tbsp of WWF with cornflour. It give adds light texture to the dense cake.

How to make Eggless Lemon Blueberry Cake

  • Preheat the oven at 350F or 180C.
  • In a bowl, rub lemon zest with sugar. It imparts a wonderful uniform lemon flavour to cake.
  • Toss and coat blueberries in flour.
  • Now sift together flour, baking soda, baking powder and salt.
  • Take a mixing bowl, add oil, sugar, yogurt and vanilla essence. Beat till sugar dissolves and the mixture is airy.
  • Lightly fold the batter. Add milk/paneer whey as required. The consistency of batter should be a bit thin than muffin batter.
  • Fold in blueberries.
Beat oil, sugar,yogurt and vanilla essence till all the sugar dissolves
Fold in the cake flour
Add blueberries to batter and fold lightly
Lemon Blueberry Cake batter in loaf tin

Tips to make perfect Eggless Blueberry Lemon Cake

  • All the ingredients should be at room temperature.
  • Choose firm blueberries not soft one.
  • Do not beat the batter vigorously after adding flour. It makes the cake dense.
  • Sift the flour to make it airy.
  • Rub lemon zest with sugar nicely.
Eggless Lemon Blueberry Bread(with Whole Wheat flour)

Frequently asked questions

Can I use frozen Blueberries

Yes we can use frozen blueberries. Do not thaw the berries. Coat them in flour. Take 1-2 tsp four from the measured flour and then toss. Do not add more flour in the recipe.

How long does Blueberry Lemon Cake Stays fresh and good to consume

The cake stays fresh for 4-5 days when refrigerated properly. Wrap it in cling film or keep in an airtight container. You can also freeze it for a couple of day. Tightly double wrap it a cling film and then freeze. You can also cut slices and then freeze individual slices wrapped in cling film. Thaw and consume as and when required.

Can I make Muffins with this cake batter

Yes you can make muffins with this cake batter. It will give you around 12 medium sized muffins. Bake at the same temperature for about 25-30 mins. For 6 muffins you can halve the batter and use medium sized muffin tray or cups.

Can I bake this cake in Air Fryer

I baked muffins in air fryer, as I have a small capacity air fryer. You can halve the batter and bake in medium sized muffins. Prefer using silicone muffins in airfryer. check the details in recipe card.

Cake batter in muffin moulds for baking in air fryer
Cake batter in muffin moulds for baking in air fryer
Baked Air Fryer Lemon Blueberry Muffins
Baked Air Fryer Lemon Blueberry Muffins

Recipes with Blueberries from the blog

Blueberries are rich in antioxidants. You can add these berries to salads, desserts, muffins like these Double Berry Breakfast Muffins, Chocolate Pudding or this refreshing fruit salad .

Try this Watermelon and berry Smoothie to beat the summer heat.

Check out these Healthy Eggless Tea Cakes and Muffins from the blog

Chai spiced Whole Wheat Apple Chia Cake, Eggless Strawberry Cake, Semolina and Coconut Tea Cake, Eggless Banana Bread, Eggless Fruit Cake(Christmas Special), Light Fruitcake, Eggless Tutti Frutti Cake, Gluten-free and Vegan Fruit Cake, Fudgy Almond Chocolate Cake, Ragi Banana Chocolate Cake, Jowar Cake, Zucchini Carrot Chocolate Bread, Mango Cardamom Cupcakes , Date and Walnut Muffins, Eggless Pumpkin Muffins

Recipe Card

Eggless Lemon Blueberry Cake (with Whole Wheat)

Eggless Lemon Blueberry Cake

Swati
The best soft, moist Blueberry Lemon cake bursting with Lemon/citrus flavours and fresh juicy blueberries. An easy quick refreshing Eggless tea cake bursting with summer flavours. Made with Whole Wheat Flour.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Course Desserts

Equipment

  • Oven/OTG/Convection Microwave Oven
  • Mixing Bowl
  • Balloon Whisk
  • Spatula
  • Measuring Cups and Spoons

Ingredients
  

  • 2 Cups Whole Wheat Flour or APF
  • 1 Cup Fresh Blueberries
  • 1 Cup Sugar
  • ¼ Cup Olive Oil or soft butter
  • 1 Cup Thick Yogurt
  • ½ Cup Milk or Paneer Whey
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Vanilla Essence
  • 1 Lemon (Juice + Zest)
  • ¼ tsp Salt when using unsalted butter/oil

Instructions
 

  • Preheat oven to 180C or 350F.
  • Line a loaf tin with parchment paper.
  • Toss and coat blueberries in 1-2 tsp flour and keep aside.
    1 Cup Fresh Blueberries
  • Take sugar and lemon zest in a bowl and rub it nicely.
    1 Cup Sugar, 1 Lemon
  • In another mixing bowl, add oil, sugar, yogurt, vanilla essence and beat till sugar dissolves and the mixture in light and fluffy.
    ¼ Cup Olive Oil, 1 Cup Thick Yogurt, 1 tsp Vanilla Essence
  • Now add flour, baking soda, baking powder, salt. Sift and add to the yogurt mixture.
    2 Cups Whole Wheat Flour, 1 tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp Salt
  • Fold lightly, add liquid (milk/paneer whey as required).
    ½ Cup Milk
  • Then finally fold in blueberries.
  • Transfer the batter to the loaf pan. Tap it lightly on the the surface.
  • Bake in preheated oven at 180°C or 350°F for 45-50 mins.
  • When done, insert a toothpick or skewer to check for any cooked batter.
  • Leave pan for 10 mins. and then carefully demould the cake let it cool completely on wire rack.
  • When it is completely cool, cut and enjoy.

Air Fryer Lemon Blueberry Muffins(to make 6 muffins)

  • Halve the recipe ingredients to make 6 muffins or a small 6"cake.
  • Follow the same steps for making the batter.
  • Preheat your air fryer, then air fry/bake at 160°C or 375°F for 15 mins. Check the muffins after 10 mins.

Notes

You can use APF or a combination of APF and Whole Wheat flour. 
You can also use frozen berries. 
All the ingredients should be at room temperature. 
Do not overmix the batter after adding flour. 
For Vegan Lemon and Blueberry Cake, use non dairy yogurt and milk. 
Whole Wheat cake can be a bit dense. You can also add 1/4 cup of Cornstarch/Cornflour. Replace the same amount of flour with cornstarch. 
Chocolate Lovers can add mini Chocolate Chips.
You can add frozen berries, do not thaw and do not overmix the batter as the berries may break and bleed. 
 
Keyword Eggless, Eggless Lemon Blueberry Cake
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!

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Swati

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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