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Blueberry Pound Cake
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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!
| Eggless Blueberry Pound Cake Recipe |
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- 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)
- Preheat oven at 350F/180C for 15 minutes. Grease and flour a bundt pan.
- 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.
- In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
- 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.
- Now combine the dry ingredients and blend well.
- Stir in the blueberries.
- 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.
- 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.
- 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.
- If using frozen blueberries, don’t thaw it or else the color would bleed.
- I also tried a combination of strawberries and pineapple in the same recipe and it came out very good as well.
- 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.
- If you don’t have a bundt pan, use a 13×9 inch pan instead and bake for about 35-45 minutes.
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Hi
Is this cake firm enough and ideal for covering with buttercream and fondant? for a celebration cake or wedding cake?
Also do you have the measurements in grams/kg/ounzes as i always worry about my interpretation of measurements in ‘cups’
Is ‘cake flour’ the same as ‘self raising flour’? I only ever see Plain flour and self raising flour in the shops.
cheers,
nims
Buttercream icing should be okay, but I don’t think it’s sturdy enough to hold fondant. Cake flour is not the same as self rising flour. The latter is also available in grocery stores with the other flours. If you don’t find it you can substiute a cup of self rising flour with 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch. I haven’t tried this one yet.
Check this link for conversions: http://allrecipes.com/howto/cup-to-gram-conversions/
Hi
wanted to know if i can try this recipe to make cupcakes n if so then will there be any change in baking time n temperature
thanks
You can bake at the same temperature but check if the cupcake is done by inserting a toothpick in the middle of the cupcakes between 17-20 minutes.
Hi Madhuram,
As you suggested in one of my previous comments, I will be trying this recipe next. However, I dont want to add blueberries. But i am guessing that blueberries will contribute some moisture/liquid to the cake batter since ingredients says 2cups blueberry. So if i skip blueberries how much liquid should i add to the mixture to get the right consistency.
Thanks for your time and reply
puvi
Hi Puvi, sorry that I couldn’t get back to you immediately. My guess is that you don’t need to adjust the recipe/liquid if you decided to skip the blueberries. Just check for the doneness 5 minutes earlier than the time suggested in the recipe.
Hi Madhuram, tried baking them yesterday, oh my really loved the texture of it, first time i m baking with Silken Tofu and we really loved it!!!! Thanx for sharing the recipe. I m posting the recipe in my blog and linking back to yours!!!
You’re welcome Priya. I wish you could rate the recipe too.
Hi Madhuram
I am really awed by the receipes found in your website. I have a query for you : I am allergic to gluten and i noticew that whenever i bake the cakes according to the receipes found in your website it does not turnout spongy do u have any tips for gluten free baking
Thanks and regards
Jeyanthy
Gluten-free and eggless baking is very tricky Jeyanthy. I haven’t tried much of it but for the few cookie recipes and the only one cake recipe. Try to Google gluten free vegan baking recipes and you might be able to find something.
Hi Madhu,
I have a lot of extra firm tofu on hand. Can I substitute that for silken tofu?
I haven’t tried it Pracheta, so I cannot comment.