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–+ servings

Eggless Lemon Blueberry Cake

This eggless recipe creates a delightfully bright and cheerful dessert for any occasion. It is wonderfully flavorful and sure to impress every guest.
Eggless Lemon Blueberry Cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 633 kcal
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Equipment

  • 8-inch round cake pans
  • electric mixer

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together 2 1/2 cups of the flour with the baking powder, baking soda and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 633kcalCarbohydrates: 87gProtein: 6gFat: 29g
Course Dessert
Cuisine American
Keyword eggless, eggless baking, layer cake, lemon blueberry cake
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