Easiest Lemon Blueberry Cake Without Butter or Eggs

Thank you for being here — truly. This lemon blueberry cake without butter or eggs is one of those recipes that surprises everyone who tries it. It’s soft, tender, and beautifully fluffy, with bursts of juicy blueberries and a fresh lemon zing that wakes up your taste buds.

I started making this cake on days when the pantry was nearly empty and I didn’t feel like fussing. Now it’s one of my most reliable go-to bakes — perfect for afternoon coffee, brunch tables, or an easy dessert that still feels special. If simple, feel-good baking is your thing, don’t forget to subscribe by email so you never miss a recipe from my kitchen

Overview of Recipe Content

What Is This Lemon Blueberry Cake?

This is a vegan-friendly, eggless, butter-free cake made with oil and milk for moisture. Lemon juice adds brightness while blueberries melt into the batter as it bakes.

Why You’ll Love This Recipe

• No butter, no eggs
• One bowl, beginner-friendly
• Moist and fluffy texture
• Bright lemon flavor with juicy berries

What Does It Taste Like?

Light, tender crumb with fresh lemon aroma and sweet pops of blueberry — refreshing, not heavy, and perfect any time of day.

Ingredients

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For the Lemon Blueberry Cake

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup milk (dairy or plant-based)
• ⅓ cup neutral oil (vegetable or canola)
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 tablespoon flour (for tossing blueberries)

Optional Lemon Glaze

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice

Tools Needed

• Mixing bowl
• Whisk
• 8×8-inch square pan or round cake pan
• Parchment paper (optional)

Substitutions & Additions

• Use almond or oat milk
• Swap blueberries for raspberries
• Add poppy seeds for texture
• Skip glaze for a lighter cake

How to Make Lemon Blueberry Cake Without Butter or Eggs

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Step 1: Prep

Preheat oven to 350°F (175°C). Grease or line your pan.

Step 2: Mix Dry Ingredients

Whisk flour, sugar, baking powder, and salt.

Step 3: Mix Wet Ingredients

Add milk, oil, lemon juice, zest, and vanilla. Whisk until smooth.

Step 4: Add Blueberries

Toss blueberries with flour and gently fold into batter.

Step 5: Bake

Pour batter into pan and bake 35–40 minutes, until a toothpick comes out clean.

Step 6: Glaze (Optional)

Mix glaze ingredients and drizzle over cooled cake.

What to Serve with Lemon Blueberry Cake

• Hot tea or iced coffee
• Fresh berries
• Coconut whipped cream
• A dusting of powdered sugar

Tips for Making It Perfect

• Don’t overmix the batter
• Zest the lemon before juicing
• Toss blueberries in flour to prevent sinking
• Let cake cool before glazing

Storage Instructions

• Store covered at room temperature 2 days
• Refrigerate up to 5 days
• Freeze slices up to 2 months
• Thaw at room temperature

General Information

Eggless cakes rely on the balance of liquid, acid, and leavening to rise. Lemon juice reacts with baking powder to create a soft, fluffy crumb — no eggs required.

Frequently Asked Questions

Is this cake vegan?

Yes, if you use plant-based milk.

Can I use frozen blueberries?

Yes — do not thaw first.

Is it very sweet?

No, it’s lightly sweet and refreshing.

Can I bake it as a loaf?

Yes — bake 45–50 minutes in a loaf pan.

Conclusion

This Easiest Lemon Blueberry Cake Without Butter or Eggs is proof that simple baking can still be incredibly satisfying. Light, bright, and dependable, it’s the kind of recipe you’ll make again and again. If you loved this one, try these next:

• Blueberry Milk Soft Cake
  https://poulef.com/blueberry-milk-cake/
• Apple Cinnamon Breakfast Cake
  https://poulef.com/apple-cinnamon-breakfast-cake/
• Vanilla Snack Cake
  https://poulef.com/vanilla-snack-cake/
• Healthy Yogurt Cake
  https://poulef.com/yogurt-cake/
• Banana Oat Mug Cake
  https://poulef.com/banana-oat-mug-cake/

Interactive Elements

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Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	210
Fat	8g
Saturated Fat	1g
Carbs	33g
Sugar	18g
Protein	3g
Fiber	2g

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