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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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.
aparna says
can we omit blueberries altogether and make it as regular pound cake? referring to strawberry cream cake
Madhuram says
I guess it should work, Aparna.
Neha says
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.
Madhuram says
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.
Naina says
Thanks a lot for sharing this receipe. Everyone just loved this cake.
Madhuram says
Thanks Naina.
Vibhuti says
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.
Madhuram says
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. 13x9 is a rectangular pan. If you don't have that, this recipe will yield two 8 or 9 round/square cakes.
Vibhuti says
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?
Kelly says
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?
Madhuram says
Thanks Kelly. Do rate the recipe when you find time. You could use tofu itself or unsweetened applesauce instead of yogurt. But you might notice a difference in the texture of the cake.
Kelly says
how can i rate the recipe?
Madhuram says
There is a row of stars just below the comment box. Just click the number of stars you want to give. Thanks.
S. Kaur says
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!
Madhuram says
Your comment reminds me that I too have to bake this immediately. I loved this cake.
kalindi says
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.
Madhuram says
Thanks Kalindi.
pracheta says
Hi Madhu,
I have a lot of extra firm tofu on hand. Can I substitute that for silken tofu?
Madhuram says
I haven't tried it Pracheta, so I cannot comment.
Jeyanthy says
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
Madhuram says
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.
priya srinivasan says
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!!!
Madhuram says
You're welcome Priya. I wish you could rate the recipe too.
puvi says
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
Madhuram says
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.
patty says
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
Madhuram says
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.
nims says
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
Madhuram says
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/
Teri says
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!! 🙂
Madhuram says
You're welcome Teri.
Teri says
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!! 🙂
Madhuram says
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
Payal says
Thanks for your quick response ..I will try this week and let u know
Payal
Payal says
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?
Madhuram says
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.
Hiral says
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
Madhuram says
You're welcome Hiral. It's great to know that ricotta cheese works as a substitute for tofu.
islak kek tarifi says
thank you, this recipe looks great! I’ll try to do it during weekend 🙂
Nita says
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.
Madhuram says
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.
Nita says
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.
Madhuram says
You should have used the middle rack and lower rack Nita. Top rack is for only broiling were browning is required.
Snehal says
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.
Madhuram says
Thank you very much Snehal. Sorry I couldn't acknowledge your comment any sooner. I'm on vacation now.
Lakshmi says
Awesome recipe baked it for my cousins birth day, was gone in less than 5 mins.
Madhuram says
Thanks Lakshmi. Please rate the recipe.
Priya says
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.
Madhuram says
You're welcome Priya.
ACG says
Hi, could you kindly let me know the diameter of the BUNDT CAKE TIN. Thanks
Madhuram says
I'm sorry, I can't do that now (on vacation). I got it in Walmart for $15. The usual size.
Madhulika Dev says
I am very tempted to try this recipe.
Madhulika Dev says
If i have to substitute blueberry with pineapple how can i do that ? Will the moisture from pineapple affects the texture of the cake ?Response awaited eagerly.
Madhulika Dev says
Must say an excellent recipe !!
I would recommend fresh blueberries instead of frozen.
Madhuram says
Did you try it Madhulika?
Madhuram says
I'm sorry Madhulika, I couldn't get back to you sooner (on vacation). I did try it with canned pineapple chunks. Washed it, drained and used paper towels to absorb the moisture and it did turn out good.
Snezana says
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.
Madhuram says
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.
steven says
Hello Madhu
Can I subtitute butter or margarine with something else? like apple sauce. No butter or Margarine or oil.
Thank you
Madhuram says
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.
Priya Sreeram says
lovely bake - i had the same question as The queen Bee with regard to tofu - thanks for the reply ; anyways this one is bookmarked
The Queen Bee says
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 =)
Madhuram says
Preparing tofu with epsom salt? That's intriguing!
The Queen Bee says
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 🙂
Madhuram says
I can't wait to check the tofu recipe.
Rupa Lakshminarayan says
Did you use white cake flour or whole wheat cake flour ?
thanks
Madhuram says
White cake flour.
Rupa Lakshminarayan says
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
Madhuram says
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.
Rupa Lakshminarayan says
Thank you !
Rupa Lakshminarayan says
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
Madhuram says
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.
Rupa Lakshminarayan says
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.
Padma Yellapantula says
Thanks Madhuram. The look of it lifted my spirits.. and am sure the taste will be heavenly. I will make it soon.
Priya (Yallapantula) Mitharwal says
Yum, what a great and moist looking cake 🙂
Arpita says
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?
Madhuram says
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.
harini-jaya says
awesome texture..bookmarked..
Do take a look at my 'Only-Baked' Event at
http://tamalapaku.blogspot.com/2011/06/only-baked-goods-event-announcement.html
Madhuram says
Thanks Jaya. Will send in my entry.
sheila says
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
Madhuram says
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.
The Queen Bee says
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 🙂
Madhuram says
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.
Rupa Lakshminarayan says
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...
Madhuram says
Rupa, silken tofu is such a versatile ingredient. I make a lovely non dairy smoothie with banana, silken tofu, peanut butter, chocolate syrup and almond milk. You could mix silken tofu and mango puree for a delicious mango pudding. Trust me you won't taste the tofu at all. http://www.egglesscooking.com/2008/09/08/tofu-mango-pudding/