Do we like Lemon in our cakes? YES! Do we like few blueberries tossed in? YES! Do we like it if it is eggless? OH YES! Do you know how to piece them together into a Lemon Blueberry Cake? No? head on ahead; If yes, tell me more in comments!
Baking – A Science!
Baking a Cake is the most satisfying and rewarding thing to do! When you achieve a desired crumb and when you put a piece in your mouth and it melts away! LOL!
When you just start to bake, you are indeed very confused about which recipes to follow and whether the recipes will work and it’s always like “Will my cake look like that?” We all have these speculations running in our mind when we try a new recipe or a new blogger and its always good to give it a go rather than keep thinking.
Oil-based or Butter-based Cakes?
Whenever you make non-chocolate cakes (flavors other than chocolate), mostly make sure that it has butter in it as it will lend a very rich taste overall.
But if you are making layer cakes with cream or ganache, you should try to skip butter cakes as layer cakes will be refrigerated eventually and they will turn hard as butter solidifies when refrigerated. Also, you cannot reheat layer cakes!
But you can reheat butter-based cakes (that do not have icing) and so they are my go-to when making plain cakes.
Lemon Blueberry Cake
This recipe of Eggless Lemon Blueberry Cake is similar to a pound cake in texture as this uses heavy ingredients like butter and condensed milk which contribute to the rich, soft and buttery texture of the cake.
This Lemon Blueberry Cake tingles your taste buds with its tangy and rich flavors. Also, this cake uses buttermilk, Lemon juice and Lemon Extract which contribute to the tanginess of the cake.
You can also use this recipe with a loaf pan if you plan to make Lemon Blueberry Pound Cake.
How to make Lemon Zest without Zester?
I grated Fresh Lime peels/skin lightly on a grater till the white rind of the Lemon was visible. I required around 2-3 medium sized limes for this.
Which Blueberries are available in INDIA?
I use dried blueberries in my Lemon Blueberry Cake as fresh blueberries are not readily available here.
How to prevent Blueberries from sinking in the cake?
Before adding blueberries to the cake batter, I add 1 tbsp of flour in the bowl of blueberries and coat them with it.
You can also add the blueberries to the dry ingredients bowl before mixing with wet ingredients.
- 3 cups (360 grams) All Purpose Flour
- 1 tablespoon Baking Powder
- ½ tsp Salt
- 240 grams Butter
- 1¼ cup (150 grams) Powdered Sugar
- 2 cups (400ml) Condensed Milk (I used Amul Mithai Mate)
- 1 cup (200 grams) Buttermilk
- 50ml Lemon/Lime Juice
- 1.5 tablespoon Lemon/Lime Zest (Grind Fresh Lime carefully and gently on a fine grater to get zest)
- 2 tsp Vanilla Extract
- ½ tsp Lemon Extract
- 50 grams Fresh/Dried Blueberries
- Cream the butter and sugar together. Add the Lemon Zest and blend together.
- Add the condensed milk in batches and beat till everything comes together.
- Next, add the vanilla and lemon extracts, buttermilk and lime juice. Mix well.
- Sift the dry ingredients separately.
- Fold the wet ingredients gently into the dry ingredients.
- In a bowl, take 1 tbsp flour and blueberries and coat them with the flour. Doing this does not let them sink while baking.
- Preheat the oven for 15 minutes at 180 degrees Celsius.
- Bake for 40 minutes.
Here’s a video tutorial for this cake:
Use room-temperature butter.
Use Fresh Lime Zest and Juice.
You can also use a mix of berries like Blueberries and Cranberries for a Very Berry Cake or only Cranberries for a Lemon Cranberry Cake or skip Blueberries if you want a Lemon Cake.