Making a bundt cake is easy, and the cake looks beautiful even without any frosting. This Blueberry Bundt Cake is eggless, delicious, refreshing, and moist. I have topped the cake with a lemon glaze, but it is optional, and you can enjoy it as it is. Or you can serve the cake with a scoop of vanilla ice cream or whipped cream.
About Eggless Blueberry Cake
I have adapted this recipe from my Eggless Pound Cake and Eggless Blueberry Muffins recipe. And I am excited to bring another easy but delicious eggless cake recipe. Blueberry bundt cake is decadent with lots of juicy blueberries, warm vanilla flavor, and refreshing lemon zest. This cake has a soft and delicate crumb due to using cake flour. It is buttery and very moist, thanks to the sour cream. And I will also point out that this cake tastes amazingly creamy. Yes, you heard it right; the cake has a creamy texture. But do not be disappointed if you do not have cake flour or sour cream. Instead of cake flour, you can use all-purpose flour or use cake flour substitute. Keep reading to learn how to make cake flour substitutes. And instead of sour cream, you can use full-fat or whole-milk yogurt. I have added lemon zest because, you know, the blueberries and lemon combo work great. Also, the citrus flavor brings freshness and brightness to the cake. You can check out my Eggless Blueberry Lemon Bread. But again, instead of lemon zest, you can use orange zest or leave it out. There is no need for an electric mixer to make the cake batter. All we need is a mixing bowl, whisk, and spatula.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F (177°C). Generously grease a 9½-inch (at least 10-12 cups bundt pan) bundt pan with oil spray or butter. Set it aside. Sift together flour, baking powder, baking soda, and salt. Whisk well for at least 30 seconds.
Gently fold blueberries into the flour mixture. Set it aside.
Take melted butter, sour cream, and sugar in a large bowl. Whisk well until everything is well combined and the mixture is smooth.
Add milk, vanilla, and lemon zest; stir well to combine.
Now add dry ingredients into wet in three parts and mix until just combined. Do not overmix. The cake batter will be thick.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake this cake for 40-50 minutes or until the inserted cake tester or toothpick in the center comes out clean. Because every oven is different, keep an eye on the cake after 40 minutes of baking time. Remove the pan from the oven and transfer it onto a cooling rack.
Note: If the top of your cake browns too quickly, cover the baking cake loosely with aluminum foil and continue baking.
Once the cake is thoroughly cooled, invert the cake onto a cake stand or serving dish.
Making Lemon Glaze
Whisk the icing sugar, lemon juice, and vanilla together in a bowl. Add more sugar for a thicker glaze; for a thinner consistency, add more lemon juice.
Drizzle the glaze on the top of the cake. Let the glaze set for a few minutes before slicing the cake.
Storing and Freezing Suggestions
Once the glaze is set, you can keep the cake at room temperature if served right away or on the same day. Otherwise, place the cake, tightly covered, in the fridge until the time of serving. Tightly cover the leftover cake and refrigerate for up to 5 days. If you want to freeze it, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before glazing and serving.
Cake Flour Vs. All-Purpose Flour
Cake flour has slightly less protein content than all-purpose flour. And that is why the cakes made with cake flour are delicate and have tender crumbs. We do not need to use cake flour in all types of cake, but using it in particular cakes definitely makes a difference. I have used cake flour in this Blueberry Bundt Cake to make it soft and tender. However, you can use all-purpose flour instead of cake flour. Or you can make a homemade substitute for cake flour.
Cake Flour Substitute
We can make a substitute for cake flour at home. For that, we need two ingredients, all-purpose flour and cornstarch. For 1 cup of cake flour, take 1 cup (16 tbsp) of all-purpose flour and then remove 2 tablespoon flour from this. So it is now 14 tablespoon flour. Now add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift well together. And it will be our 1 cup of cake flour. So, in this recipe, measure 3 cups (360g) of all-purpose flour first. Then remove 6 tablespoon (45g) of flour and substitute it with 6 tablespoon (45g) of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the eggless blueberry cake.
Helping Tips
Cake Flour: I will highly recommend using cake flour. Otherwise, you can use all-purpose flour or read above to substitute cake flour. Sour Cream: Sour cream makes the cake extra tender and moist and gives a creamy texture. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich, moist, creamy texture. Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk. Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients. Blueberries: Instead of fresh, we can also use frozen berries. If using frozen blueberries, add them to the batter as frozen, do not thaw. Measurements: Use a kitchen scale to measure the ingredients for the best results. Lemon Zest: Instead of lemon zest, you can also add orange zest or skip it. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Lemon Glaze: You can skip the glazing if you want; the cake will still be delicious. Cool The Cake: Allow the cake to cool completely before glazing and slicing.
Can I Add Lemon Juice To The Cake?
Yes, absolutely! You can add lemon juice if you like to have more lemon flavor in your cake. So to do so, replace ¼ cup of milk with lemon juice, so add ½ cup of milk and ¼ cup of lemon juice.
Do I Need To Glaze The Cake?
Not necessarily! The glaze adds more flavor to the cake. But even without it, the cake tastes delicious. Also, instead of lemon glaze, you can serve the cake slice with a scoop of vanilla ice cream or whipped cream if you want.
