Eggless Lemon Blueberry Cake

There is something so refreshing about the mix of bright lemon and sweet blueberries in a dessert.

Today I want to share my recipe for a soft and tender eggless lemon blueberry cake.

If you avoid eggs because of allergies or dietary preferences, baking a moist cake can sometimes feel challenging.

This egg free version solves that problem completely and gives you a light, fluffy crumb without needing any eggs at all.

Finished with a creamy lemon frosting, it is a simple treat that will quickly become a favorite in your home.

Why You’ll Love It

Incredible Moisture – Greek yogurt and milk keep this crumb wonderfully soft, tender, and rich without needing any eggs at all.

Bursting with Flavor – Sweet blueberries and zesty lemon create a bright, refreshing taste that balances the sweetness in every bite.

Blueberries in Every Slice – Tossing the berries in flour stops them from sinking, so you get juicy fruit throughout the cake.

Rich Tangy Frosting – The homemade cream cheese frosting is smooth, fluffy, and infused with fresh lemon juice for total indulgence.

Ingredient List

For the Cake

• 2 1/2 cups + 1 tbsp All Purpose Flour, Divided
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/2 cups Granulated Sugar
• 2 tbsp Lemon Zest
• 3/4 cup Plain Greek Yogurt, Room Temperature
• 3/4 cup Whole Milk, Room Temperature
• 1/4 cup Fresh Lemon Juice
• 1/2 cup Vegetable Oil
• 1/4 cup Unsalted Butter, Melted
• 1 tsp Vanilla Extract
• 1 1/2 cups Fresh Blueberries

For the Frosting

• 8 oz Cream Cheese, Softened
• 1/2 cup Unsalted Butter, Softened
• 3 1/2 cups Powdered Sugar
• 1 tbsp Lemon Zest
• 1 tbsp Fresh Lemon Juice
• 1/8 tsp Salt

For Garnish

• 1/2 cup Fresh Blueberries
• 1 tsp Lemon Zest

Directions

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together 2 1/2 cups of the flour with the baking powder, baking soda and salt. Set aside.

Step 3

In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and slightly damp. Whisk in the yogurt, milk, lemon juice, oil, melted butter and vanilla until smooth.

Step 4

Add the dry ingredients to the wet mixture and fold gently just until combined. Toss the blueberries with the remaining 1 tablespoon of flour, which helps keep them from sinking.

Gently fold the blueberries into the batter, then divide it evenly between the pans and smooth the tops.

Step 5

Bake for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Step 6

For the frosting, beat the cream cheese and butter for 2 minutes until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice and salt, then beat on medium high until fluffy.

Step 7

Place one cake layer on a plate, spread with frosting and top with the second layer. Frost the top and sides, then scatter the fresh blueberries and lemon zest over the top.

Chill for 20 minutes to set the frosting before slicing.

Tips

Dry the Blueberries Completely

Wash your blueberries well in advance and dry them completely on a paper towel. If the berries are still wet, the flour coating will turn into a sticky paste instead of a fine dust.

Toss them in the tablespoon of flour right before you fold them into the batter. This step keeps the berries floating throughout the cake instead of sinking straight to the bottom.

Rub the Lemon Zest into the Sugar

Take an extra minute to rub the lemon zest directly into the sugar using your clean fingertips. You will quickly notice the sugar turning moist and light yellow.

I’ve found that the gentle friction draws out the fragrant lemon oils from the zest. This gives your cake a vibrant citrus flavor without needing extra liquid from sour lemon juice.

Use True Room Temperature Ingredients

Set your yogurt and milk on the counter at least an hour before you start baking. In an eggless recipe, cold dairy will cause your warm melted butter to firm up into small bits.

Room temperature liquids mix smoothly with the butter and oil to create a uniform batter. This helps the cake rise properly in the oven and keeps the crumb soft.

Try These Next

• Eggless Bakery Style Blueberry Muffins
• Eggless Creamy Lemon Bars
• Eggless Lemon Poppy Seed Loaf Cake
• Eggless Strawberry Cake
• Eggless Zesty & Tangy Lemon Curd

Questions You Might Have

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them first. Just toss them in that extra tablespoon of flour straight from the freezer.

Thawing them beforehand will release too much juice and turn your batter completely purple.