Learn how to make easy and best eggless lemon blueberry tea cake recipe with detailed step by step pictures. Best Lemon Blueberry Loaf recipe – simple eggless recipe!
Eggless Lemon Blueberry Tea Cake is a very simple recipe, that is both beginner-friendly and easy – perfect for tea time or as breakfast accompaniment. As for all my cake recipes, this one too is an egg-free recipe although one could never make out any difference in texture or taste. It is soft, with a lovely rich crumbly texture thanks to the use of butter in the recipe.
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I am usually a huge fan of oil-based cakes, as they are very light and stay quite nice even when refrigerated or stored for longer period. Although made with butter as the fat, this lemon blueberry tea cake is an exception. It is rich, but also tender and soft like an oil-based cake. It stores really well too, and is full of lemon flavor. I use dried blueberries, as fresh ones are hard to come by where I live. However, the cake turns absolutely delicious and is a treat for all lemon & blueberry lovers.
Ingredients
Flour – I used all-purpose flour/maida to make this cake but it can be replaced 50% to 100% with whole wheat flour. The color and texture of the cake will differ when whole wheat flour is used and making it with maida will yield a lighter cake.
Butter – although oil can be used to make lemon tea cake, adding butter yields a rich and delicious cake.
Sugar – we use powdered castor sugar in this recipe. Depending on the sweetness preferred, the quantity of can be increased. My loaf cake not overtly sweet and we like it that way with our tea/coffee.
Milk – the only liquid ingredient we add in this cake and quantity determines how crumbly or light the cake is.
Lemon Juice & Lemon Zest – both important ingredients that add an immense citrusy flavor to the cake.
Blueberries – I used dried blueberries for my cake recipe. While fresh ones work beautifully for this blueberry tea cake recipe as they get stewed and cooked as the cake gets baked, however I love it just the same with the use of dried blueberries, especially when fresh blueberries are hard to find.
Baking Powder & Baking Soda – both are used in this cake recipe, as there are no eggs used.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Grease the 10” loaf pan with butter generously and line it with parchment paper. Meanwhile, preheat the oven at 180°C for 20mins.
In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 teaspoon baking powder and ¼ teaspoon baking soda. Sieve once to mix it all well. Set aside.
In another mixing bowl add ⅓ cup butter (75 grams) at room temperature, ¾ cup powdered castor sugar. Beat it using a hand mixer or stand-up mixer until it is creamy. You can also use a whisk.
Next add 2 tablespoon lemon juice, ¾ teaspoon lemon zest and ¼ teaspoon vanilla extract. Whisk again for a minute.
Now add ¾ cup milk (at room temperature) & ¼ teaspoon vanilla extract and mix again.
Add the flour mixture in to the wet mixture in equal parts.
Fold the mixture gently using a silicon spatula and combine the wet & dry ingredients together until the mixture looks creamy & shiny.
Add ⅓ cup dried blueberries. (If you want to add some blueberries on top, reserve them before adding to the batter)
Fold the mixture gently again.
Quickly transfer it to the greased & lined 10” loaf pan. Tap it gently to remove any air bubbles and even out the top. You can add some more dried blueberries on top if desired.
Bake at 180°C for 35-40mins in a preheated ovem until the top is golden brown and the tester comes out clean.
It is optional to add an icing on top, but if preferred – mix together 2-3 tablespoon icing sugar and 2 teaspoon lemon juice. The mixture should be thick and of the dropping consistency. Drizzle all over the top of the loaf.
Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.
Recipe Notes
- Increase the amount of the sugar to 1 cup if you prefer a sweeter cake.
- The same recipe can be baked in a 6” or 7” round pan or bundt pan.
Top Tip
This eggless lemon blueberry tea cake recipe is straight forward and beginner friendly. Below are some points to take note of for best results.
- Make sure all the ingredients are at room temperature.
- I used my hand whisk to make the cake batter and for a butter-based cake, it is quite alright. Do not overbeat the batter and just make sure it is evenly mixed.
- It is important to grease and flour the baking pan to take the cake out easily. I used my 10” loaf pan which makes it easier to line it. If you are using a bundt tin or any other pan, it might be difficult to line it with parchment paper.
- Because we use milk and butter, the cake gets golden brown. But if you notice it changing color soon, cover the top with aluminum foil.
- Baking times different based on the oven brand, size and internal temperature of the oven. Keep a close eye after half time to remove the cake at the right time. When you insert a tester, say a skewer it should come out clean without any crumbs.
Substitutions & Variations
Fresh or frozen blueberries can be used in the place of dried blueberries and if you are a fan of stewed fruit in your cake, it works out perfectly too.
It is optional to use lemon zest and lemon juice, if you do not prefer a citrus flavored cake. You can replace it with vanilla extract.
Other than blueberries, you can also add other berries – fresh or frozen or dried as preferred.
Storage & Serving Suggestions
The blueberry tea cake should be stored in an airtight container in fridge and it stays fresh for about a week or so. It can get slightly dense when stored in fridge because of the butter but it gets soft on coming to room temperature. If freezing, wrap it tightly in foil and thaw it before serving. Serve a slice of the cake with hot coffee or tea!
More Eggless Baking Recipes
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Eggless Lemon Blueberry Tea Cake | Eggless Lemon Blueberry Loaf
Equipment
- Oven (OTG)
- 10" Loaf Pan
- Hand Whisk
- Silicon Spatula
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Lemon Blueberry Cake -
- 1.5 cups Maida/All-Purpose Flour
- ⅓ cup Butter at room temperature
- ¾ cup Castor Sugar Powdered
- ¾ cup Milk
- ⅓ cup Dried Blueberries
- 2 tablespoon Lemon Juice
- ¾ teaspoon Lemon Zest
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Vanilla Extract
For Icing –
- 3 tablespoon Icing Sugar
- 2 teaspoon Lemon Juice
Instructions
- Grease the 10” loaf pan with butter generously and line it with parchment paper. Meanwhile, preheat the oven at 180°C for 20mins.
- In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 teaspoon baking powder and ¼ teaspoon baking soda. Sieve once to mix it all well. Set aside.
- In another mixing bowl add ⅓ cup butter (75 grams) at room temperature, ¾ cup powdered castor sugar. Beat it using a hand mixer or stand-up mixer until it is creamy.
- Next add 2 tablespoon lemon juice, 3.4 teaspoon lemon zest and ¼ teaspoon vanilla extract. Beat again for a minute.
- Now add ¾ cup milk (at room temperature) & ¼ teaspoon vanilla extract and mix again.
- Add the flour mixture in to the wet mixture in equal parts.
- Fold the mixture gently using a silicon spatula and combine the wet & dry ingredients together until the mixture looks creamy & shiny.
- Add ⅓ cup dried blueberries.
- Fold the mixture gently again.
- Quickly transfer it to the greased & lined 10” loaf pan. Tap it gently to remove any air bubbles and even out the top. You can add some more dried blueberries on top if desired.
- Bake at 180°C for 35-40mins in a preheated ovem until the top is golden brown and the tester comes out clean.
- Rest it for 5 mins and gently unmould the cake. Invert it onto a wire rack and cool down completely.
- It is optional to add an icing on top, but if preferred – mix together 2-3 tablespoon icing sugar and 2 teaspoon lemon juice. The mixture should be thick and of the dropping consistency. Drizzle all over the top of the loaf.
- Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.
Notes
- Increase the amount of the sugar to 1 cup if you prefer a sweeter cake.
- The same recipe can be baked in a 6” or 7” round pan or bundt pan.
Alka Prakash Rao
Can we use blueberry compote or filling in eggless blueberry lemon cake?
Ramya
Hi Alka, I'm afraid that won't work as the texture and consistency of the batter will differ.