Blueberry Pound Cake

(from 16 reviews)
Blueberry Pound Cake

I have been baking for 3 years now and I do have my share of baking highs and lows. Behind the scenes there is a lot of messed up baking experiments, food thrown away and sometimes I even have said to myself that I’m not baking anymore, that’s it and I’ve had enough. But once in a while I stumble upon some excellent recipe, do my tweaks to make it eggless and it turns out nothing less of awesome. So this blueberry pound cake is one such recipe. I’m really very proud of this one. It was an ego booster for me after a couple of goof ups in a row.

This recipe is once again from my favorite and trusted recipe source, Taste of Home. Also my blueberry luck is still continuing; anything I bake with blueberries becomes a huge hit. This pound cake recipe is no exception to that. This recipe definitely has a place in my favorites list and I can see baking this again and again. I think I may have found something phenomenal with this recipe. The magic proportion of egg substitute in cake recipes!

Blueberry Pound Cake
Eggless Blueberry Pound Cake Recipe Print
Prep time
25 Mins
Cook time
1 Hr
12 Servings
Blueberry Pound Cake
4.9 from 16 reviews
I’m very confident that this rich, fluffy and yummy blueberry pound cake recipe will become your go-to recipe when you have company, or have to impress somebody or just to lift your spirits.
  • 1/2 Cup Butter, Softened
  • 1 And 1/4 Cups Sugar
  • 1/2 Cup Pureed Silken Tofu (See Notes)
  • 1/2 Cup Plain Yogurt (I Used Whole)
  • 1/4 Cup Milk (I Used 2%)
  • 1 Teaspoon Vanilla Extract
  • 2 And 1/2 Cups Cake Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 2 Cups Blueberries ( I Used Fresh)
  1. Preheat oven at 350F/180C for 15 minutes. Grease and flour a bundt pan.
  2. Blend silken tofu and yogurt separately; measure 1/2 cup each. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.
  3. In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
  4. Cream the butter and sugar in a large bowl until it’s light and fluffy. It will take about 5 minutes. To this mixture add the liquid ingredients in 3 additions, beating well after each addition.
  5. Now combine the dry ingredients and blend well.
  6. Stir in the blueberries.
  7. Pour the batter into the prepared pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in 60 minutes.
  8. Remove the pan from the oven and let it cool on a wire rack. You will be able to remove the cake from the pan in about 20-25 minutes. Keep the cake on the wire rack and let it cool completely.
  1. I can’t say enough about the taste of this blueberry pound cake because it was so DECADENT, DELCIOUS and DAMN GOOD! Even that’s an understatement. The texture was very good too; light, fluffy and airy just like cakes with eggs. The cake flour did the trick I guess. I think I have found out the magic proportion of egg substitute for cake recipes! It’s half tofu and half yogurt. The cake also had the wonderful aroma of butter. So this pound cake had 3 dimensions favoring it; the taste, texture and aroma.
My Notes:
  1. If using frozen blueberries, don’t thaw it or else the color would bleed.
  2. I also tried a combination of strawberries and pineapple in the same recipe and it came out very good as well.
  3. I’m not sure if you would get the same amazing result with plain all purpose flour. So take my word and do try this pound cake recipe with cake flour.
  4. If you don’t have a bundt pan, use a 13×9 inch pan instead and bake for about 35-45 minutes.
Blueberry Pound Cake


  1. Good recipe, turned out very nice and moist. I baked it in 13 X 9 pan. Felt I could have reduced the sugar & blueberries a little, by 1/4 cups each. felt a little too sweet. But still tested great and everyone liked it.
    Do I need to refrigerate it to keep it for couple of days?

  2. I would have made this cake with and without blueberries several times and it was always awesome. Thanks for the great recipe. Silken tofu idea makes eggless baking enjoyable. I want to make muffins by substituting cake flour with whole wheat pastry flour. Also can I substitute butter with anything else? Please advise.

    • Thank you very much Shanthi. Yes I use whole wheat pastry flour a lot especially while baking muffins and it does turn out good. Depending upon the recipe you can use oil and adjust the quantity of other liquid ingredients in the recipe.

  3. Hi Madhuram

    1) If i want to bake this into cupcakes …. how many would come and what would be the approximate bake time ?

    2) Do you think this cake (without the blueberries) would be a good base for a layer cake ?


    – Rupa

    • I think you would get about 12 cupcakes. Approximate baking time range 18-22 min maybe. I did use this recipe as a base for the strawberry cream cake.

      • Hi Madhuram

        I remember making the Strawberry cream cake couple of months ago. After your reply now i compared the recipe and its kind of almost the same as the Blueberry pound cake …. you are right about that.
        However, I very well remember that while making the Strawberry cream cake the batter wasn’t looking enough for 2 9-inch cake pans …. when you divide the batter and spread it, it forms a very thin layer of batter …. the batter rose after baking but both were on the leaner side compared to other usual egg/eggless batters.
        Is it because we use cake flour and that makes the batter very slim & fine textured ?
        Are we supposed to double the recipe ?

        • Rupa, 9-inch cakes are quite thin when compared to 8-inch rounds. So if you want thicker cakes try baking it in 8-inch pans. Which recipe are you referring to about doubling the recipe?

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