Lemon Blueberry Cake No Eggs Milk Or Butter

Love simple yet elegant cake recipes? Try my death by chocolate cake, coconut cake, and Biscoff cake next. When spring is in the air, and blueberries are in season, my lemon blueberry cake recipe makes a regular appearance. While this cake may look difficult and time-consuming, it’s actually one of the easiest and tastiest cakes you’ll ever make.

Why I love this recipe

The texture is truly exceptional. Moist and fluffy in the middle, with a tender crumb and plenty of blueberries throughout. It’s made with pantry staple ingredients. No butter, milk, or eggs are needed, and everything is made in one bowl. It’s so versatile. I typically make this as a layer cake, but you don’t need to if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!

Ingredients needed

All purpose flour. Either plain flour or gluten-free all-purpose flour. Be sure to sift your flour to ensure that there are no clumps in the batter. Baking soda. Reacts with the vinegar to help give the cake the fluffiness and rise without eggs. Salt. Brings out the sweetness. Sugar. I like using white sugar for the cake, but brown or coconut sugar also works. Just be wary that the cake will be darker in color if you choose one of the latter two. Lemon juice. For a more pronounced lemon flavor. Please use fresh lemon juice as the bottled kind can often be bitter once baked. Vinegar. Use either white vinegar or apple cider vinegar. Oil of choice. Any neutral flavored oil, like canola oil, vegetable oil, or safflower oil. Water. To mix everything together. You can also use your favorite milk. Vanilla extract. A must for any good cake. Blueberries. Either fresh or frozen blueberries. If you use frozen berries, don’t worry about thawing them out. Cream cheese frosting. You can either use a store-bought one or try my homemade recipe for it.

How to make a lemon blueberry cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Love this lemon blueberry cake recipe! So moist.”- Ariana Step 1- Make the batter. Add your dry ingredients to a large bowl and whisk together. Add the wet ingredients before folding through the blueberries. Step 2- Bake the cake. Transfer to an 8-inch cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Step 3- Frost the cake. Let the cake cool in the pan completely before frosting.

Arman’s recipe tips

Try to use fresh blueberries rather than frozen ones, as they will ensure the cake is evenly cooked. If you can only use frozen ones, do not thaw them beforehand. The oven’s make and model can affect the cake’s baking time. Mine took 32 minutes, but it can take up to 45 minutes. Check up around the 30-minute mark, then 2-minute increments. This makes a single cake. Double the ingredients for a two-layer cake, and triple them for a three-layer cake. For a more pronounced lemon flavor, add fresh lemon zest to the batter or add some lemon juice to the frosting (I find one teaspoon to be plenty). Make lemon blueberry cupcakes or muffins by baking the batter in a muffin tin. I recommend reducing the baking time to 18-20 minutes.

Storage instructions

To store: Leftovers need to be stored in the fridge, as they will spoil at room temperature. Keep the cake in an airtight container or covered in plastic wrap. This will ensure it will be kept for at least five days. To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.