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.
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 oven at 350F/180C for 15 minutes. Grease and flour a bundt pan.
- Blend silken tofu and yogurt separately; measure ½ cup each. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.
- In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
- 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.
- Now combine the dry ingredients and blend well.
- Stir in the blueberries.
- 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.
- 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.
My Notes
- If using frozen blueberries, don't thaw it or else the color would bleed.
- I also tried a combination of strawberries and pineapple in the same recipe and it came out very good as well.
- 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.
- If you don't have a bundt pan, use a 13x9 inch pan instead and bake for about 35-45 minutes.
Taste & Texture
Nutrition
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Nikita says
Hi, can i bake this recipe in a regular pan, rather than bundt pan? will the baking time increase?
Thank You,
Madhuram says
You would need a large size pan if you want to use a regular pan. I think a 9x13 inch pan would suffice. Yes, the baking time will vary, probably decrease actually. 35-40 minutes maximum.
Sandhya Balaji says
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?
Preet says
Can I make cupcakes of this? N Thank u for theses wonderful recipes.
Madhuram says
I think it should work Preet.
Rinku says
Can I use dried blueberries instead of fresh.
Madhuram says
Yes it should work Rinku.
lathachallan says
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.
Madhuram says
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.
Renee says
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?
Madhuram says
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.
Gai says
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.
Madhuram says
Yes it will be dense. Try with whole wheat pastry flour instead or half all-purpose flour and half whole wheat flour.
Sim says
Hi, may I know how to transfer recipe to weight in gram fomula?
Madhuram says
Please check the baking measurements page Sim.
A Lotlikar says
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 .
Madhuram says
Thank you very much for the feedback.
Vineeta says
Hi what is the replacement of tofu(not eggs)
Can we use dried blueberries
Madhuram says
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.
Rup says
I really don't what tofu is?
Cake flour is maida?
Madhuram says
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
ruhi says
how to make cake flour at home .?
pls ans
Madhuram says
For each cup of cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons and add 2 tablespoons of cornstarch and sift it well.
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.