Jun 30, 2016, Updated May 07, 2023
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 Lemon Blueberry Cake
title: “Eggless Blueberry Lemon Cake " ShowToc: true date: “2024-10-21” author: “Alex Hill”
Jun 30, 2016, Updated May 07, 2023
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 Lemon Blueberry Cake
