EGGLESS BLUEBERRY LEMON CAKE
Soft and fluffy Lemon Blueberry Cake made without eggs and in microwave, ready in 10 minutes!Topped with an irresistible lemon glaze, this cake is incredibly soft and delicious, even if I usually eat eggs I often make it when I run out eggs and when I want to treat myself with a refreshing cake ready in few minutes.If you don't have microwave you can surely bake in traditional oven: bake in preheated oven, upper and lower heat, at 170°C- 340°F until a toothpick comes out clean.If you use a microwave, rememeber that every microwave is different: I've used a 800 Watt Microwave. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time. Check the cake every 30 seconds. The cake is ready when dry on top.
Ingredients
Cake
- 100 g (1/2 cup) unsalted butter room temperature
- 110 g (1/2 cup) caster sugar or granulated white sugar
- the zest from 2 lemons
- 180 g (1+1/2 cup) all purpose flour
- 20 g (3 tbsp) cornstarch or all purpose flour
- 1/4 tsp salt
- 5 g (1 tsp) baking powder
- 1/4 tsp baking soda
- 160 g (2/3 cup) unsweetened plain yogurt room temperature
- 40 g (2+1/2 tbsp) milk
- 100 g blueberries fresh or frozen
- 1 tsp vegetable oil for coating blueberries
- 1/2 tbsp flour for coating blueberries
Glaze
- 155 g (1+1/4 cup) powdered sugar
- about 1+1/2 tbsp lemon juice
Instructions
Cake
- Place butter, sugar and lemon zest in a large bowl and mix with an hand mixer for at least 4 minutes, until pale, creamy and very fluffy.
- In a medium size bowl, sift together flour, cornstarch, baking powder, baking soda, salt and mix until well combined.
- Add about 1/3 of flour mix into butter mix and combine with a spatula: don't mix too much, just until incorporated.
- Incorporate about 1/3 of yogurt. Keep on alternating flour mix and yogurt mix until they are finshed.
- In a medium size bowl, place blueberries and coat with vegetable oil. Add flour and toss to coat.
- Add blueberries into the cake batter and gently fold until combined.
- Place the batter into a greased 20cm-8inch silicone (or microwave-safe) cake mold.
- Place some blueberries on top and cover them with some batter.
- Cook in microwave (800 W) for 9 1/2 minutes, or until it's dry on top if you touch it. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds. You can also bake in preheated traditional fan oven, upper and lower heat, at 170°C until a toothpick comes out clean.
- Cool down for at least 20 minutes before unmold the cake.
Glaze
- In a medium size bowl place powdered sugar.
- Start adding lemon juice little by little until you'll get a very thick glaze: don't add too much juice or the glaze will turn out very runny and watery.
- Place the glaze on top and decorate with blueberries, lemon zest and mint leaves.
- Let the glaze dry for at least 3 hours before serve it.
Video
Notes
Store at room temperature for about 1-2 days, in refrigerator for about 1 week.
If you store in refrigerator, bring at room temperature before serving.