This eggless blueberry pound cake features my trusted tofu and yogurt combination as an egg substitute that never fails. With cake flour in the mix, the cake turns out soft, light, and perfectly tender with juicy blueberries in every bite.
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! If you're a fan of blueberries, check out the blueberry coffee cake and eggless blueberry scones too.
If you tried this Eggless Blueberry Pound Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Eggless Blueberry Pound Cake
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.
My 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
Jane Keefe says
Thank you for sharing this recipe! Our family loves blueberries, and I love cake, so it really works for us.
Madhuram says
You're most welcome, Jane! You should definitely try the Eggless Blueberry Muffins (Vegan & Fluffy) and Low Fat Blueberry Coffee Cake. I'm confident that you will love those too.
Nikita says
Hi, can i bake this recipe in a regular pan, rather than bundt pan? will the baking time increase?
Thank You,
Madhuram says
You would need a large size pan if you want to use a regular pan. I think a 9x13 inch pan would suffice. Yes, the baking time will vary, probably decrease actually. 35-40 minutes maximum.
Sandhya Balaji says
Whats the difference between cake flour and all purpose flour, and if i use all purpose flour will the taste and texture of this cake change?
Preet says
Can I make cupcakes of this? N Thank u for theses wonderful recipes.
Madhuram says
I think it should work Preet.
Rinku says
Can I use dried blueberries instead of fresh.
Madhuram says
Yes it should work Rinku.
lathachallan says
Hello,
I appreciate your efforts and love for baking. Next time try to make a video it will be convenient and easy for understanding. Any tips for baking in presure cooker.
Madhuram says
Thanks Latha. Yes we have a couple of video recipes. Will try to make it more frequently. I haven't baked in pressure cooker. Sorry.
Renee says
I would like to try this Blueberry Pound Cake but I'm allergic to egg yolks and soy. What do you suggest I replace the silken tofu with?
Madhuram says
Hmm..you can try it with unsweetened applesauce instead of tofu. But let me warn ahead the texture might not be the same as one with tofu.
Gai says
Hi ,
I would like to try this with whole wheat flour. What do you suggest to take care or worry about if I have to use whole wheat flour? I observe most of my cakes come out dense with whole wheat.
Madhuram says
Yes it will be dense. Try with whole wheat pastry flour instead or half all-purpose flour and half whole wheat flour.
Sim says
Hi, may I know how to transfer recipe to weight in gram fomula?
Madhuram says
Please check the baking measurements page Sim.
A Lotlikar says
Made this cake wasn't sure how it will come out but amazingly it was a perfect thumbs up cake without eggs. Just one thing was I needed to add extra 1/2 cup milk as mixture was dry.wish could add picture of my cake .
Madhuram says
Thank you very much for the feedback.
Vineeta says
Hi what is the replacement of tofu(not eggs)
Can we use dried blueberries
Madhuram says
You will get the best possible texture with the combination of tofu and yogurt. But you may try it just with yogurt too. Yes dried is also ok.
Rup says
I really don't what tofu is?
Cake flour is maida?
Madhuram says
Tofu is like paneer but made out of soy milk. There are different types of tofu. For cakes you will have to use silken tofu. Cake flour is lighter than maida. But you can use maida (all-purpose flour) too
ruhi says
how to make cake flour at home .?
pls ans
Madhuram says
For each cup of cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons and add 2 tablespoons of cornstarch and sift it well.