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.
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 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
islak kek tarifi says
thank you, this recipe looks great! Ill 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/