What does no egg do to a cake?

So removing eggs from a cake recipe puts you at risk of a crumbly, flat and limp dessert .

Can you leave eggs out of a cake recipe?

Whisk together water, oil, and baking powder . This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

How do you bind a cake without eggs?

The following egg substitutions are ideal for sweet dishes: of custard powder and 2 Tbsp. of water. of gelatin and 1 Tbsp. of water. of ground flax seed with 3 Tbsp. of water. 2 Tbsp. of arrowroot powder with 3 Tbsp. of water.

What happens when you mix lemon juice and milk?

Normally, the proteins are suspended in spherical formations that repel one another so as to stay evenly distributed throughout the liquid milk. The introduction of acid — or excessive heat — compromises those formations, causing them to cling to each other and coagulate into curds while leaving the liquid whey behind .

Can you mix milk and lemon juice?

Mixing milk with sour and citrus fruits or ingredients is a strict “No'' this is because the presence of vitamin C and citric acid in sour foods like orange and lemon when combined with milk can coagulate and lead to acid reflux, heartburn, upset stomach and allergies, chest congestion and cold cough to name a few.

Why is my lemon blueberry cake so dense?

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should . As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Do you really need eggs for cake?

The fact is, adding eggs produces a superior cake . Proteins in the egg help provide the cake's structure, while the fats in the yolk make it richer and keep the texture becoming chewy. The yolk also contains emulsifiers that help the ingredients blend together smoothly.

Is it safe to eat cake batter without eggs?

You can get sick if you eat unbaked dough or batter made with flour containing germs . Germs are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023. Some of these investigations led to recalls.

Why does eggless cake not rise?

There could be various reasons, like you are not properly sifting the dry ingredients, or mixing the dry and wet ingredients too thoroughly . Or maybe the egg substitute is being too heavy. Make sure that the baking powder isn't too old or hasn't become moistened.

Is egg necessary in cake?

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (2024)

This lemon blueberry cake features a moist and fluffy cake bursting with tangy lemon and juicy blueberries throughout. It’s topped with a simple cream cheese frosting that takes it up a notch.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (1)

We love simple and delicious cake recipes.

There is a misconception that cakes are difficult and time-consuming but we’ve proven otherwise. Our death by chocolate, lemon, and coconut cakes are all impressive to look at but are so easy to make.

One combination we adore is that of lemon and blueberries. We’ve made muffins with the and now we have this delicious show-stopper.

Table of Contents

Why you’ll love this recipe
Ingredients needed
How to make a lemon blueberry cake?
Tips for success
Storage instructions
More easy cake recipes to try
Frequently Asked Questions
Lemon Blueberry Cake (Recipe Card)

Why you’ll love this recipe

This blueberry lemon cake recipe is truly a game changer. We’ve been making it at least once month, and more during the summer months when blueberries are in season.

The texture is truly exceptional- Moist and fluffy in the middle, with a tender crumb, and plenty of blueberries throughout.
And I love that this cake uses simple pantry staple ingredients. There is no butter, no milk, and no eggs needed, and everything is made in one bowl.
We made this as a layer cake but you don’t need to do that if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!

Oh, and if you’d like other cake recipes using pantry ingredients, try a vanilla cake or a chocolate cake.

Ingredients needed

As mentioned earlier, this cake uses a simple ingredient list. You probably have everything you need in your pantry right now. Here is what you’ll need:

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– Works 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 work. Just be wary that if you choose one of the latter two, the cake will be darker in color.
Lemon juice– Works with the lemon extract to give an intense lemon flavor.
Vinegar– Use either white vinegar or apple cider vinegar.
Oil of choice– Neutral flavored oil, like canola oil, vegetable oil, or safflower oil.
Water– To mix everything together. You can also use your favorite milk.
Lemon extract– Gives a stronger lemon flavor. If you’d prefer a mild lemon flavor, replace this with vanilla extract.
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 make your own (s listed in the recipe card).

How to make a lemon blueberry cake?

Simple is an understatement for this recipe. Everything is made in the same bowl and honestly, the hard part is waiting for the cake to bake. If you choose to make this a layer cake, you’ll just need to prep a couple of cake pans.

Ready to whip one up?

Step 1- Make the batter

Start by adding your dry ingredients in a large mixing bowl and whisking together. Add the wet ingredients, before folding through the blueberries.

Step 2- Bake the cake

Next, transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a skewer comes out clean.

Step 3- Frost the cake

Finally, let cool in the cake pan completely, before frosting, if desired.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (2)

Tips for success

Storage instructions

To store: Leftovers needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (3)

More easy cake recipes to try

Healthy Carrot Cake

Flourless Chocolate Cake

Funfetti Cake

Vegan Strawberry Cake

Chocolate Caramel Cake

Harry Potter Cake

Frequently Asked Questions

How to stop blueberries from sinking into the cake?

To avoid blueberries from sinking to the bottom of the cake, lightly toss your blueberries in some flour.

Is this cake vegan?

As this cake has no eggs or dairy in it, it is suitable for a vegan diet.

Lemon Blueberry Cake

5 from 3227 votes

This lemon blueberry cake recipe features a moist and fluffy cake loaded with fresh blueberries and a subtle tanginess from the lemons. It's easy to make and is sure to impress.

Servings: 12 slices

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Rate This Recipe

Ingredients

▢ 1 1/2 cups all purpose flour gluten free, if needed
▢ 1 cup sugar brown or coconut sugar work.
▢ 1/4 teaspoon salt
▢ 1 teaspoon baking soda
▢ 1 teaspoon white vinegar
▢ 5 tablespoon olive oil
▢ 3/4 cup water
▢ 1/4 cup lemon juice
▢ 1 teaspoon vanilla extract
▢ 1/2 cup blueberries fresh or frozen

Cream cheese frosting

▢ 3 tablespoons cream cheese softened
▢ 1 1/2 tablespoons butter
▢ 2/3 cup powdered sugar

Instructions

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.

Notes

For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.

Frosting is optional. This cake tastes delicious sans frosting.

TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Nutrition

Serving: 1SliceCalories: 179kcalCarbohydrates: 30gProtein: 2gFat: 6gSodium: 106mgPotassium: 27mgFiber: 1gVitamin C: 3mgCalcium: 2mgIron: 1mgNET CARBS: 29g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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