Hi there! I’m Mia, the baker behind mialoaf.com, and this one bowl no eggs lemon blueberry cake holds a sweet spot in my heart. It came together one day when I wanted something bright and cozy, but didn’t have any eggs on hand. With just one bowl and a few pantry staples, I whipped up a cake that was bursting with lemony goodness and juicy blueberries—and it turned out better than I imagined. It reminded me why I love baking: simple ingredients, joyful results. Now, it’s one of my favorite go-to recipes to share with family and friends.

The Joy of Lemon and Blueberry

There’s a reason lemon and blueberry are such a timeless pair. Lemon adds a sharp, fresh note that balances the natural sweetness and juiciness of ripe blueberries. When baked into a light sponge, the flavor combo becomes even more vibrant. This lemon blueberry cake has a brightness that feels perfect for spring brunches, summer snacks, or even cozy winter afternoons with a warm drink.

What really makes this recipe shine is how easy it is to bring together. One bowl, no mixer, no eggs—and still a cake that’s worthy of a gathering. If you’re a fan of simple desserts that taste like they came from a bakery, this one is for you.

And if you love fruity bakes like this one, check out my Raspberry Almond Crumble Bars or try a breakfast spin with Lemon Poppy Seed Muffins—both make delicious use of citrus and fruit!

Table of Contents

Table of Contents

How to Bake Without Eggs (and Still Get a Perfect Cake)

The Science Behind an Egg-Free Lemon Blueberry Cake

Baking without eggs might sound like a challenge, but it’s surprisingly easy—and rewarding. In this one bowl no eggs lemon blueberry cake, the egg is replaced with a simple ingredient you likely already have: yogurt. Unsweetened plain yogurt not only adds moisture, but also helps bind the ingredients, much like eggs would. Another great alternative is applesauce, which adds a touch of natural sweetness while creating a beautifully soft crumb.

Acidic ingredients like lemon juice also react with baking soda to give the cake lift and fluffiness. This combination is what makes eggless cakes possible without sacrificing structure or texture.

If you’re curious about swaps, try this guide from my post on Egg Substitutes for Baking where I go into detail on each one.

Why This Cake Is Foolproof (Even Without Eggs)

One of the best parts about this one bowl no eggs lemon blueberry cake is how forgiving it is. Because it’s mixed in a single bowl, there’s less risk of overmixing. Using oil instead of butter gives it a tender crumb without needing to cream anything—just whisk, fold, and pour into a pan.

Plus, the blueberries burst while baking, releasing juice that naturally sweetens the cake further. If you coat them lightly in flour before folding into the batter, they stay evenly distributed instead of sinking. Lemon zest boosts the flavor and brings out the blueberry brightness.

For more effortless bakes like this one, try my One Bowl Chocolate Banana Bread or the ultra-cozy Apple Cinnamon Loaf—both no-fuss, no-mixer, just like this cake.

Ingredients, Tools & Method for a Flawless Eggless Bake

Ingredients for One Bowl No Eggs Lemon Blueberry Cake

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp lemon zest (from 1–2 lemons)

Wet Ingredients:

• ¾ cup (180g) plain unsweetened yogurt (or see substitutions below)
• ⅓ cup (80ml) light neutral oil (like canola or sunflower)
• ¼ cup (60ml) fresh lemon juice
• ½ tsp vanilla extract
• ½ cup (120ml) plant-based milk (almond, oat, or soy work well)

Fruits:

• 1 cup (150g) fresh blueberries (or frozen, not thawed)

Optional for Topping:

• 1 tbsp coarse sugar for crunch
• Extra blueberries or lemon slices for garnish

Tools & Equipment

• 1 Large mixing bowl
• Whisk or silicone spatula
• Measuring cups & spoons
• 8×8-inch square pan or 9-inch round cake pan
• Parchment paper
• Cooling rack
• Zester or microplane
• Citrus juicer

For a fuss-free one-bowl bake, I recommend using a sturdy non-stick 8×8 pan like this one.

Suggested Substitutions

Ingredient	Substitute	Notes
Yogurt	Unsweetened applesauce (¾ cup)	Slightly sweeter, softer texture
Lemon juice	White vinegar or apple cider vinegar	For tang, if lemons aren’t available
All-purpose flour	Whole wheat pastry flour	Denser but more fiber-rich
Fresh blueberries	Frozen blueberries	Don’t thaw; coat lightly in flour to prevent sinking
Plant-based milk	Regular dairy milk	If not vegan; texture remains the same

Method: Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line your pan with parchment paper or lightly grease it.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and lemon zest.
3. Add the yogurt, oil, lemon juice, vanilla, and milk directly into the same bowl. Whisk until smooth and combined.
4. Gently fold in the blueberries, reserving a few for topping if desired.
5. Pour the batter into the prepared pan and smooth the top. Add reserved berries and sprinkle with coarse sugar.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes & Tips

• Don’t overmix once the flour is in—just fold until no streaks remain.
• If using frozen blueberries, don’t thaw them. Coat them in a bit of flour before folding in.
• Cake stores well for 3–4 days in an airtight container at room temp or can be frozen in slices.
• Want to make it gluten-free? Use a 1:1 baking blend like Bob’s Red Mill Gluten-Free Flour.

For more beginner-friendly bakes with a citrus twist, don’t miss my Lemon Coconut Loaf or the reader-favorite Vegan Lemon Shortbread.

Creative Variations for Your Lemon Blueberry Eggless Cake

Flavor Twists to Try in Your One Bowl Cake

The beauty of this one bowl no eggs lemon blueberry cake lies in its adaptability. If you’re in the mood to change things up, you can easily enhance or remix this base recipe into something new—without losing the magic. For a little extra warmth, try adding ½ teaspoon of ground cardamom or cinnamon into the dry mix. The subtle spice works beautifully with lemon and blueberry.

Want something more indulgent? Fold in white chocolate chips or drizzle the top with a simple lemon glaze made from powdered sugar and lemon juice. If you like a nutty crunch, top your batter with a handful of sliced almonds before baking.

Looking for another fruity twist? Swap the blueberries for raspberries, chopped strawberries, or even pitted cherries. Just remember to keep the measurements consistent so the cake maintains its moist but fluffy texture.

And if you love flavor fusion, check out my Lemon Raspberry Streusel Muffins—they’re a close cousin to this cake!

Adapting for Diets: Vegan, Dairy-Free, and Gluten-Free

This cake is naturally egg-free, but it can also be made fully vegan and gluten-free with a couple of easy swaps. To make it vegan, use plant-based yogurt (like almond or coconut yogurt) and any dairy-free milk. Neutral oils like avocado or grapeseed also work beautifully.

To go gluten-free, swap the flour with a trusted 1:1 gluten-free blend that contains xanthan gum for structure. I’ve tested it with King Arthur’s GF Measure-for-Measure flour, and the result was light and springy.

Prefer lower sugar? You can reduce the sugar to ½ cup without affecting the texture too much. Or go fully natural by using coconut sugar for a deeper flavor and less refined option.

If you’re looking for more feel-good recipes that align with various dietary goals, try my Vegan Zucchini Chocolate Cake or Gluten-Free Banana Walnut Muffins.

Troubleshooting & Pro Tips for Eggless Lemon Blueberry Cake Success

What Happens If You Don’t Use Eggs in Cake?

You might wonder: can a cake really turn out well without eggs? Absolutely. In fact, this one bowl no eggs lemon blueberry cake is proof that the right blend of moisture and acidity can replace eggs with zero compromise. When you use yogurt or applesauce as a binder, you’re mimicking the eggs’ ability to hold the structure while also contributing richness and moisture.

The lemon juice in this recipe reacts with baking soda, which creates natural lift. The result is a cake that’s light, moist, and tender—without any eggs or fancy methods. You don’t need eggs for flavor either. With vibrant lemon zest and juicy blueberries, this cake holds its own.

For more no-egg success stories, check out my Chocolate Zucchini Muffins with No Eggs or the super cozy Pumpkin Oat Bars.

Best Practices for One Bowl Eggless Baking

Here are some final quick tips to help ensure your one bowl no eggs lemon blueberry cake turns out just right every time:

• Weigh your ingredients if possible for accuracy, especially the flour.
• Zest your lemon before juicing it—it’s much easier that way!
• Don’t overmix the batter once the flour is added to avoid a dense crumb.
• If you want to avoid sinking berries, toss them in 1 tbsp flour before folding in.
• For an even bake, place your cake pan in the center of the oven and rotate halfway through.

By following these tips, you’ll get a perfectly soft and flavorful result, every time.

FAQs: One Bowl No Eggs Lemon Blueberry Cake

Conclusion

Baking without eggs doesn’t have to be limiting—it can actually open doors to some incredibly delicious results. This one bowl no eggs lemon blueberry cake is simple, satisfying, and perfect for everything from a weekday treat to a special brunch. Whether you’re working with dietary needs or just love low-mess recipes, this is one to bookmark.

Ready to bake? Save this recipe and share it with your baking circle. You can also follow along on Pinterest for more easy, eggless dessert ideas!

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