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!
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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
Divya singhi says
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??
Madhuram says
You may try it with all yogurt and see if it works. I haven't tried it though.
Marcela says
In the original recipe how many eggs did it use? Or the half-half tofu/yogurt how many eggs is it replacing?
Madhuram says
4 eggs.
Zalina says
Hi, how long does this cake keep, refrigerated/not refrigerated?
Madhuram says
I'm not sure. It was gone within 3 days at our place.
Paola says
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
Madhuram says
I'm thinking it's the same Paola. It's called cake or pastry flour.
Anjana says
It is important to know type/ make of tofu ...
Kindly advise where do you buy from ?
Madhuram says
It's silken tofu. Where do you live? In US it's available in almost all grocery stores.
Ravi says
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?
Madhuram says
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.
nilam says
Can i use blueberry crush instead of fresh.blueberry???
Madhuram says
What is blueberry crush? Is it jam/jelly sort of thing?
Shanthi says
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.
Madhuram says
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.
zee says
Hi,
Can you use 1 cup yogurt instead of Pureed Silken Tofu?
Madhuram says
You could but I don't think it will be as good as the original recipe.
Rupa Lakshminarayan says
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
Madhuram says
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.
Rupa Lakshminarayan says
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 ?
Madhuram says
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?
Rupa Lakshminarayan says
Made them for the 3rd time and they were a hit !!
Thanks
Madhuram says
Thank you very much Rupa.
IrishCath says
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
Madhuram says
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.
carol says
my daughter has a dairy allergy as well - would it come out good using soy milk and soy yogurt?
Madhuram says
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.
Amanda Burt says
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?
Madhuram says
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.
Mugdha says
query : my cake top gets soggy next day , not able to find out the reason
Madhuram says
I'm guessing the liquid ingredients used was more than the required quantity.
Pravina Parikh says
Thank you for posting looking so yummy
Madhuram says
You're welcome Pravina.
aparna says
If I am using this cake as base and frost it, can I omit blueberries altogether?
Madhuram says
Yes you should be fine Aparna.