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

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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.

  5. 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 .

    • 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.

    • 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

  6. Hi, I know u said the silken tofu-yogurt combination lend the softness.. But is there anyway I can replace tofu with whole yogurt or can you suggest someother eggless substitutes??

  7. Hi,
    I bought Plain Pastry Flour, as I could not find the Cake Flour. Do you think I can use the pastry flour instead for this recipe? I am not a Master Baker, so I have no idea 😉
    Thank you,
    Paola

  8. 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?

    • Thanks Ravi. Yes you would need to store it in the fridge but put it out at room temperature for at least 10-15 minutes before serving.

  9. 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.

  10. […] searched and searched but did not find an egg less recipe to hook me up.But once I saw this recipe,I was all set to bake,as mentioned in the recipe itself I substituted strawberries instead of […]

  11. 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 ?

    Thanks

    Love
    – 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?

  12. Hi Madhuram, thank you for sharing your baking expertise! I love your vegan blueberry muffins and make them all the time. Today I’d like to try this blueberry pound cake but being vegan I want to sub the butter, can I use oil please? Also I know in advance this recipe has way too much sugar for my liking, about half would be sufficient, can you tell me how I can tweak the recipe to use just half? Thank you so much in advance and I hope I’m not being too difficult. best regards, Catherine

    • You’re welcome Catherine. I’m thinking you can try it with 1/3rd cup of oil, 1 cup sugar and omit the milk. Then add milk if you think the batter is too thick. Please feel free to ask me questions about any recipe.

  13. […] to try the best combination of egg substitute that I always rely which has worked wonders in this blueberry pound cake, strawberry cream cake and pineapple cake. But I was out of luck and was not able to find silken […]

    • I personally prefer rice milk or almond milk for baking because soy milk tends to make cakes chewy/rubbery. But it’s just my opinion.

  14. […] clicked on the first link and It was Madhuram’s Eggless Blueberry Poundcake. So I decided to test […]

  15. Good morning,

    I am eager to try this recipe. However, my daughter also has an allergy to soy. Any other recommendations in lieu of the tofu?

    • You could try unsweetened applesauce but I personally feel that it’s not as good as tofu. Or why don’t your try all yogurt and see how it turns out.

  16. […] Recipe Source – loosely adapted from Eggless Cooking […]

  17. Hi Madhuram,

    I have tried many of your recipes in the past and have loved all of them. I really loved the bluberry pound cake recipe. The cake turned out PERFECT. I made it for a picnic and everyone was asking for the recipe. It had the perfect amont of sweetness, it was moist and the texture was fluffy and airy just like a cake made with eggs.

    I really want to take this opportunity to thank you for all the effort that you put in, in trying out new recipes and then posting them on your blog.

    Last but not the least, what would be the measurement of tofu and yogurt for general substitution per egg.

    Thanks for sharing this awesome recipe.

    • You are very welcome Neha. I’m very glad that the cake turned out great. Also thank you very much for giving me the feedback. The tofu-egg combination I have tried only in cakes and would suggest using equal portions of both. If a recipe calls for 2 eggs, you would use 1/4 cup tofu and 1/4 cup yogurt.

  18. Hi Madhuram,
    Few queries –

    1)In step 5 , should i blend using electric beater or whisk and for how much time?
    2)I am confused with the pan size – 13*9 inch. Does it mean 13 inch height, that is a big size 🙂 and 9 inch diameter ( i have round pan).
    3)Can I use only silken tofu? Because yogurt comes in various versions now. Else what should be the fat content of yogurt.

    Thanks.

    • Hi Vibhuti, whether using an electric beat or by whisk, either way don’t do it too hard. Just beat it until all the ingredients come together. 13×9 is a rectangular pan. If you don’t have that, this recipe will yield two 8 or 9 round/square cakes.

      • Thanks for the reply.

        Can I bake 2 cakes at the same time in the OTG?
        How much is the ideal space left for the cake to rise?

  19. Hi, I tried your recipe last week. My hubby was ready to believe that I made this cake at home :). Thanks a ton. First time my cake come out extremely good. I want to make the same cake for my friend but she does not eat yogurt, what should i use in place of yogurt?

  20. Hi,

    I just made this last night following the instructions you gave and it turned out amazing! Just what I was craving. It’s the perfect amount of sweetness. I didn’t have fresh blueberries on hand so I used frozen ones without thawing them. Still pretty good. I will try fresh next time 🙂 Thanks again!

  21. Dear Madhuram, I made this cake last night for my nephew’s birthday and it was delicious. Thanks for all the egg less recipes. I love trying out new recipes.

  22. 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.

  23. 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!!!

  24. 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.

  25. 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.

  26. 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/

  27. Thanks Madhuram for your prompt + helpful reply!!

    I’ve just tried out the original recipe with banana, chocolate + walnuts this past weekend!! it works perfectly!! Will definitely try out the other suggested recipes the next time around!! 🙂

  28. Hi there,
    I have tried your recipe in a cupcake version, and instead of blueberries, i replaced it with raspberry jam swirls! It came out awesome and my little friend who is allergic to eggs loves it so much and now asking me to make her another one with chocolate. A few questions for you regarding your tofu recipe:
    1. While i was mixing the batter, especially when i added the raspberry jam, a greyish / blue color came out in the batter making the cakes look a bit greyish. Is that normal? Some sort of chemistry with the jam + tofu?
    2. Can i replace banana and chocolate chunks in this recipe and make a banana chocolate cake? Will that work with this tofu + yogurt recipe?
    3. Can i also make a plain chocolate cake with this tofu recipe? Sorry, the mother of this little likes the idea of using tofu instead of some other suggested condensed milk for chocolate recipe, i would like to see if that works well in terms of baking chemistry!

    thanks for sharing this great recipe and thanks in advance for your reply!! 🙂

    • Hi Teri, thanks for trying the recipe. Now answering your questions:

      1. The bluish/grey color is from the raspberries. I too have come across that while baking with raspberries in this muffin recipe: Vegan Cornmeal Raspberry Muffins.

      2. You could do that or try a vegan banana chocolate cake I already have in the website: Vegan Chocolate Banana Cake.

      3. For a chocolate cake using tofu, you should be trying the following recipe because that’s the best. The proof is the many reviews you can see. Chocolate Cake

  29. Hi Madhu,
    I tried this recipe by substituting cake flour with all purpose flour and cornstarch and blueberries with pineapple it was great in taste but colour of my cake was not as White as yours I don’t know why. What kind of frosting can I use in this cake and can I use pineapple juice instead of milk to get pineapple flavour in this cake?

    • Maybe the cake was yellowish because of the pineapples. Yes you could try using pineapple juice instead of the milk. I think cream cheese frosting would be nice on this cake.

  30. Hi Madhu,
    Wanted to give you feedback on this awesome recipe! I substituted whole wheat pastry flour for the cake flour, ricotta cheese for the tofu and orange + lemon extract for the vanilla…and the cake turned out awesome. A little tight crumb due to the cheese and flour i think but still tasted good. All my substitutions kind of defeated the purpose of your pound cake but I still wanted to say thank you for an excellent recipe base. will try it in the true form next!
    Thanks,
    Hiral

  31. Hi Madhu,I just love your website.I tried this cake receipe and made cup cakes.

    Instead of silkin tofu I used firm tofu and increased the milk to 1/2 a cup,
    They looked good ,but 10 min into baking and started browning to quickly.
    I swapped the baking pans and baked for another 10 min.
    They caved in a bit but was still a hit in the family.
    Can you please tell me where I went wrong.
    Thanks Nita. from South Africa.

    • I haven’t tried substituting firm tofu for silken tofu, so I’m not sure in what way it affects the end product. Regarding the browning, did you bake it too close to the top rack? Middle rack is the preferable place to bake cakes/cupcakes. Or maybe your oven has a hot spot and if a couple of recipes turn out not as expected you should try lowering your oven temperature.

      • Yes, I put two trays. One on top and one in the middle.
        Next time I will bake it on 160 degrees.
        But once again many thanks for the recipe.

  32. So I did try this enticing recipe this weekend. And OMG it was the best pound cake I ever tasted.
    Cannot believe an eggless one can be so fluffy . I followed your recipe exactly to the core and it turned out fantabulous. I made it for Rakhsha Bandhan and it was a super hit.

  33. Thanks Madhuram for this wonderful recipe.Baked this today and I must say it’s the best eggless cake I have baked so far.I used unbleached all purpose flour as I did not have cake flour.The cake was done in 55 mins it was light and fluffy.Was little doubtful initially when I saw the batter was little thick found it difficult to mix the berries evenly.The cake turned out great.Thanks once again.

  34. Hi, well I couldn’t resist and made this cake immediately:).
    But I didn’t have tofu so instead of it I used ricotta cheese and then also instead of cake flour just made it with regular flour.
    I put half of everything because I don’t have that round pan so I used a loaf pan.
    Baking in 350F for 50 minutes.
    This is so good!!!!!!!!
    Everyone – try it!!!!!!

    One note: next time I will add just a little bit of lemon zest – blueberries are so sweet lemon will do good. Thank you for the recipe and here’s my blueberry cake picture.

    Snezana Blueberry Cake

    • Thank you very much for tyring the recipe Snezana. It works well with ricotta cheese to? Wow! That’s great to know. Sure lemon/orange zest would be great.

  35. Hello Madhu

    Can I subtitute butter or margarine with something else? like apple sauce. No butter or Margarine or oil.

    Thank you

    • You could Steven, but I don’ t think it’s going to be as perfect as the one with butter. Try increasing the quantity of yogurt by another 1/4 cup and use 1/4 cup of unsweetened applesauce. On a second thought, if you are daring enough, why don’t you try pureeing avocados. Do not make it very watery though. Just mashing ripe avocados should be fine I guess. Then you can cream it with sugar. I have wanted to try this forever as a butter substitute. Do let me know if you try it.

  36. lovely bake – i had the same question as The queen Bee with regard to tofu – thanks for the reply ; anyways this one is bookmarked

    • A lot of websites say chinese style tofu, or firm tofu wil simply not do the same job as silken tofu, which is japanese style tofu. However you can make you own silken tofu with store bought soymilk and epsom salts!! I’m going to try that out today I’ll let you know how it goes =)

        • Yes, epsom salt can be used as a coagulant, just like lemon juice with curd for making paneer! I made my first ever batch of silken tofu today and I’ve posted it on my blog. I made your I cant believe its eggless chocolate cake and was blown away, thank you so much 🙂

  37. another question :
    The substitute measurement in your recipe…i.e. 1/2 Cup Tofu & 1/2 Cup Yogurt….can we assume that as a standard substitute for any recipe that calls for 3 eggs Or are there other factors that are involved.
    Thanks

    – Rupa

    • I’m pretty confident that half tofu and half yogurt would work in all cake recipes irrespective of the number of eggs used. I don’t mean 1/2 cup here but 50% each. So if a recipe has just 2 eggs, you could use 1/4 cup yogurt and 1/4 cup tofu. In this particular recipe, 3 eggs has been used and so strictly speaking I should have used just 3/4th cup of egg substitute, but I felt that the batter was a bit thick, so increased the liquid measurements a bit. So you would have to look into that too. But I would’nt experiment with a recipe which has 5 or more eggs.

  38. Question :
    Which brand & type of Bundt pan do you normally use
    I used a non stick something and my previous cake stuck to it so badly (in spite of greasing & flouring it) ….that i had to throw the pan.
    Thanks
    – Rupa

    • Rupa checked my pan and it doesn’t have any name on it. I got it in Walmart for $14CAD. So check in the baking section there. Yes, you have to grease and flour the pan very well, especially in the grooves.

  39. Your recipe came at the right (note: so did the Tutti Frutti your previous post). I had tried a banana blueberry cake yest and it was a total disaster. The white wheat spoilt the entire taste.
    Thanks for sharing your recipes with us.
    All this takes a lot of effort and time.
    Great regards to what you are doing.

  40. Thanks Madhuram. The look of it lifted my spirits.. and am sure the taste will be heavenly. I will make it soon.

  41. i would LOVE to make this for breakfast but without the butter and cake flour. what do you think i can substitute the butter with?

    • For the cake flour substitute check my previous reply. You could use margarine instead of butter. The soft tub spreads which you use for bread should work too.

  42. Wow looks delicious!
    I have all the ingredients even tofu but one thing missing is the cake flour can i substitute all purpose flour.?
    Thanks Madhuram as always you bring out more eggless cakes.

    Sheila

    • Sheila, as I have mentioned in the post I’m not sure if you would get the same amazing result with all purpose flour. But if you have cornstarch at home, you can use 3/4th cup of all purpose flour + 2 tablespoons of cornstarch to substitute for 1 cup of cake flour. This is the general substitute for cake flour, but I haven’t tried it so far.

  43. Oh my God that cake looks heavenly!!
    I have a question…Silken Tofu isn’t easily available where I live…would pureed firm tofu do the job?

    Thank you so much, please do keep churning out those amazing recipes I’m a HUGE fan 🙂

    • Thanks Queen. I haven’t substituted firm tofu for silken tofu. Maybe you can add some water/milk and try pureeing it. The liquid should be nice and smooth without any lumps.

    • That was the same question that popped in my head
      Since I always have extra firm tofu readily available at home
      Silken Tofu is available at stores here but what will i do with the rest of it then…

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