This is hands down my favourite tea cake!
Lemon blueberry cake!
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My all time favourite- Lemon Blueberry Bundt Cake 🥰❤️
I know, it has eggs! But no you can’t substitute them here directly without compromising the structure.
Whenever I post eggless recipes, so many of you (surprisingly) ask me for egg based recipes and vice versa. So I naturally have to post a mix of both 🙈
But don’t worry, if you don’t eat eggs, try my eggless blueberry madeleine recipe (bake a cake with the same batter), or use hung curd as a substitute for eggs (1 egg = 60 g). It won’t be the same as this cake, but it will be eggless :)
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Ingredients-
1 1/2 cup maida / all purpose Flour or 180 grams
2 tsp corn flour or 5 grams
1 tsp baking powder
1/1 tsp salt
1 1/4 cup sugar or 250 grams
2 Tbsp lemon zest
2 tbsp lemon juice
4 large eggs or 5 medium eggs
1/4 cup yogurt or 60 grams
227 grams unsalted butter melted or around 1 cup
Vanilla - 1 tsp
1 cup blueberries

Glaze -
1 cup or 120 grams powdered sugar
1 tbsp fresh lemon juice
1 tbsp milk
1/2 tsp vanilla
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Bake in a preheated oven at 170 C for 40-45 mins or until the bottom is lightly golden (if baking in a Bundt tin).
The glaze is 🫰🏻, so don’t skip it. Just mix everything together and you’re done! Use good quality lemons for this, if your lemons are super sour, reduce the quantity.
Hope you like this one :)
I usually bake it a little longer, and it gets this nice golden brown colour. So make sure you do that 😄
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