🍋🫐 Eggless Lemon Blueberry Cake 🫐🍋
Soft, moist lemon blueberry cake without eggs, topped with a tangy lemon glaze. Perfect for a quick summer treat!
Ingredients:
Cake:
Unsalted butter: 1/2 cup (110 g)
Sugar: 1/2 cup (100 g)
Lemon zest: 1 lemon
All-purpose flour: 1 cup (125 g)
Cornstarch: 2 tbsp (16 g)
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Salt: pinch
Yogurt: 1 cup (240 g)
Blueberries: 1 cup (150 g)
Vegetable oil: 1 tbsp
Glaze:
Powdered sugar: 1 cup (125 g)
Fresh lemon juice: 2-3 tbsp
Directions:
Cake:
Mix Butter and Sugar: In a large bowl, mix 1/2 cup unsalted butter, 1/2 cup sugar, and lemon zest with a hand mixer for 4 minutes until pale and fluffy.
Combine Dry Ingredients: Sift together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt in a medium bowl.
Alternate Mixing: Add 1/3 of the flour mix to the butter mix and combine. Then, add 1/3 of the yogurt. Continue alternating until all is incorporated.
Prepare Blueberries: In a medium bowl, coat blueberries with vegetable oil, then toss with a little flour.
Fold Blueberries: Gently fold the coated blueberries into the cake batter.
Microwave Baking: Place batter into a greased 8-inch microwave-safe mold. Add a few blueberries on top and cover with more batter. Cook in the microwave (800 W) for 9 1/2 minutes until dry on top.
Cooling: Cool for at least 20 minutes before unmolding.
Glaze:
Mix Ingredients: In a medium bowl, place 1 cup powdered sugar and gradually add lemon juice until a thick glaze forms.
Decorate Cake: Pour the glaze over the cooled cake and decorate with additional blueberries, lemon zest, and mint leaves.
Set Glaze: Let the glaze set for at least 3 hours before serving.
Prep Time:
30 minutes
Cook Time:
8 minutes (microwave)
Total Time:
38 minutes
Calories:
213 kcal per serving
Tips:
Adjust microwave time based on wattage; check every 30 seconds.
For traditional oven baking, preheat to 340°F (170°C) and bake until a toothpick comes out clean.
Store at room temperature for 1-2 days or refrigerate for up to 1 week.
Enjoy this quick and easy eggless lemon blueberry cake, perfect for a refreshing summer dessert!
