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
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.