Eggless Blueberry Pound Cake

4.89 from 18 votes

A soft and tender eggless blueberry pound cake made with silken tofu and yogurt as an egg substitute. This easy recipe uses cake flour for a light texture and is packed with juicy blueberries.

Prep Time25

Cook Time1

Cooling Time25

Total Time1 50

Method: Baking

Course: Cakes

Servings: 12 slices

Ingredients

½ Cup Butter Softened
1 And ¼ Cups Sugar
½ Cup Silken Tofu Pureed (See Notes Section)
½ Cup Plain Yogurt (I Used Whole)
¼ Cup Milk (I Used 2%)
1 Teaspoon Vanilla Extract
2 And ½ Cups Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Cups Blueberries (I Used Fresh)

Instructions

Preheat the oven to 350F or 180C for 15 minutes. Grease and flour a bundt pan.
Blend the silken tofu until smooth and measure ½ cup. Measure ½ cup yogurt and set aside. In a small bowl, mix together the blended tofu, yogurt, milk, and vanilla extract.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add the tofu and yogurt mixture in 3 additions, beating well after each addition.
Add the dry ingredients and mix until combined.
Toss the blueberries with a little flour to prevent fruit from sinking to the bottom of the cake, then gently fold them into the batter.
Pour the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and place it on a wire rack. Let it cool for 20 to 25 minutes, then remove the cake from the pan and let it cool completely on the rack.

Notes

You can use 2 cups of blueberries as listed, but I find that 1 and ½ cups gives a better balance between cake and fruit.
Toss the blueberries in a little flour before adding to the batter to prevent them from sinking.
If using frozen blueberries, do not thaw them, as they can release color into the batter.
You can try this recipe with a mix of strawberries and pineapple for a nice variation.
Cake flour gives this cake its light and tender texture. Results may vary with all purpose flour, so cake flour is recommended.
If you do not have a bundt pan, use a 13 by 9 inch pan and bake for 35 to 45 minutes.

Taste & Texture

This eggless blueberry pound cake is rich, full of flavor, and incredibly satisfying. The texture is soft, light, and airy, very close to cakes made with eggs, thanks to the use of cake flour.

The combination of silken tofu and yogurt works beautifully as an egg substitute, giving consistent results. With its tender crumb and buttery aroma, this cake delivers on taste, texture, and overall experience.

Nutrition