Eggless Lemon Blueberry Cake

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    This Blueberry Lemon Cake is so good!! Everybody loves it 🙂

    It just disappears whenever I make it. Kids love it for Breakfast, Snack, after Dinner, basically anytime lol!

    Perfect with afternoon cup of tea or to take on a picnic.

    Very easy to make. Prep time is just about 10 mins. You can mix the dry ingredients and wet ingredients separately and mix them in together if you like. I take the easy route and mix everything up in one bowl.

    I usually reduce the Sugar and Butter in my recipes. So I wouldnt recommend you to reduce further. If you like you can add on more sugar.

    Give it a try, you’ll want to make it over and over 🙂

    What you’ll need:

    • All Purpose Flour – 3 cups
    • Baking Soda – 1 tsp
    • Baking Powder – 3 tsps
    • Salt – 1/2 tsp
    • Sugar – 1 cup
    • Plain Yogurt – 1 cup
    • Milk – 1/4 to 1/3 cup
    • Juice of 1 large Lemon or 1/4 cup
    • Lemon Zest (optional)
    • Butter (melted – microwave for 20 to 30 seconds) – 4 tbsps
    • Vanilla Extract – 1 tsp
    • Blueberries (fresh or frozen) – 1 1/2 cups

    I’ve also used frozen blueberries which were already thawed and they still turned out great.

    Method:

    1. Preheat the Oven to 350F.
    2. In a mixing bowl, add all the dry ingredients – Flour, Baking Soda, Baking Powder, Salt and Sugar. Mix.
    3. Add in the wet ingredients – Yogurt, Milk, Lemon Juice, Zest (optional), Melted Butter and Vanilla. Mix everything together. It will be a thick mixture. You can add a
    4. Add the Blueberries and mix.
    5. Grease a Cake pan (I usually use my Bundt pan) and pour the cake mixture into it.
    6. Bake for 50-60 minutes, until the top turns lightly golden and a tooth pick inserted comes out clean.
    7. Take out and let cook for about 15 minutes. Flip onto a board or cooling rack. Let cool and Enjoy!! You can add a glaze or frosting or serve with whipped cream or enjoy it by itself 🙂

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