Blueberry Pound Cake


(from 17 reviews)
144
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! If you’re a fan of blueberries, check out the blueberry coffee cake too.

Blueberry Pound Cake

TOP RATED

Eggless Blueberry Pound Cake Recipe

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Prep TimeCook TimeMakes
25 Mins1 Hr12 Servings
AuthorCategoryMethod
CakesBaking
Blueberry Pound Cake
4.9 from 17 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.
Ingredients:
  • 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)
Procedure:
  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.
Taste:
  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.
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Blueberry Pound Cake


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144 COMMENTS

  1. 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?

  2. 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.

    • 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.

  3. 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?

    • 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.

  4. 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.

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