Blueberry Lemon Muffin Cake – Eggless, Super Moist & One Bowl Cake Mix

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Blueberry Lemon Muffin Cake 

{Eggless, Super Moist & One Bowl Cake Mix}

Blueberry Lemon Muffin Cake
Blueberry Lemon Muffin Cake

What do you see up ⇑ there? This is soft, melt in the mouth piece of yumm, bursting with blueberries, also known as BLUEBERRY LEMON MUFFIN CAKE. To top the fun, this is eggless with an option to using eggs, super duper moist, melt in the mouth texture, heavenly aroma and super easy ONE BOWL RECIPE. No separate measuring or mixing is required. Just add to a bowl, mix and bake.

Am I successful in tempting you to the recipe yet? [Scroll down to the recipe if you do not want to read more about my chit chat.]

When I had posted the eggless double chocolate brownies last monday, I told you a small story with it. The kids in my neighborhood wait for my bakes at the bus stop, as soon as they get out of the bus, to devour some fresh heaven, right out of the oven.

There is no better joy than seeing those happy faces, stuffed with deliciousness, giggling over and crumbs on their face. It is a bliss and adds to my agenda of finding the recipes every Friday to bake and shoot before I share these with the kiddos. This recipe is adapted from Cookies & Cups Blueberry Muffin Cake with Streusel Topping.

Blueberry Lemon Muffin Cake
Blueberry Lemon Muffin Cake

!!Cake is the answer, no matter what the question is!!

Love the wisdom of the people who come up with the quotes like this⇑. Don’t you?

My secret to making a super moist eggless cake is PLAIN YOGURT. I simply substitute 1 egg with 1/3 cup of thick fresh (not sour) yogurt.

This is how to make the Blueberry Lemon Muffin cake

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5 from 1 vote

Blueberry Lemon Muffin Cake - Eggless, Super Moist & One Bowl Cake Mix

Learn how to make eggless, super moist & soft Blueberry Lemon Muffin Cake in one bowl.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 -10
Author Sonal Gupta @ simplyvegetarian777


  • All purpose Flour - 2 cups
  • Sugar - 1 cup
  • Baking powder - 2&1/2 teaspoon
  • Salt - 1/2 tsp
  • Butter - 1/4 cup melted
  • Milk - 3/4 cup room temperature
  • Yogurt - 1/3 cup room temperature
  • Lemon zest of 1 large Lemon
  • Lemon Juice - 1 tbsp
  • Blueberries fresh - 1 cup


  • Preheat the oven at 375*F / 190*C.
  • Line a 7-8 inches cake loaf pan with a parchment paper and set aside.
  • Take a bowl. Add flour, baking powder, sugar, salt, butter, milk, yogurt, lemon zest and lemon juice to it.
  • Take a fork and mix everything till all the ingredients are well incorporated.
  • Now add blueberries to the cake batter. Fold these gently into the batter. Save 1 tbsp to add on the top.
  • Transfer this batter to the cake pan.
  • Spread out the batter evenly. Tap at the counter to level it out.
  • Add 1 tbsp blueberies on top and press them down gently.
  • Bake for 40-50 minutes till toothpick comes out clear. Mine was done at 40 minutes exactly. Start checking at 35 minutes for done-ness.
  • Take it out of the oven. Let it sit in the pan for 10 minutes.
  • Take it out with parchment paper and place on cooling rack gently.
  • It is a very delicate cake so you have to be extra cautious when transferring it from parchment paper to cooling rack.
  • Let cool for another 10 minutes before you slice.
  • Serve it warm.

Storage - This Cake can be stored at room temperature in an air right container for up to 3 days. Make sure that it is completely cooled down before you pack it away.


    May be BAKE SOME EGGLESS TREATS THIS DIWALI ? There is a mithai galore on this auspicious festival. This cake along with some other eggless bakes will be a fresh breeze in the festive season of love, laughter and harmony. If you liked my suggestion,then thank you. If not, then my apologies! It is anyways going to be an amazing festive season, bursting with flavors.

    Some other eggless cakes and bakes from my blog are – Eggless Blender Chocolate Cake , Eggless Vanilla Cake, Eggless Thumbprint cookies, Eggless Marble Cake, Naan Khatai and many more. Just go to the search section of my blog and type “eggless” to get more recipes.

    Can I brag a little bit more about this genius cake? The flavors of lemon and blueberry combined together is a match made in heaven. You can’t go wrong with it. When the cake is in the oven, baking to its full glory, your house smells divine.

    This cake is better than the STARBUCKS Blueberry Muffin. Even my older daughter who doesn’t like blueberries, noshed on it and took multiple helpings. This cake was finished in an hour between – out of the oven, slicing it warm to get to the kiddos at the bus stop and difficult shoot with busy hands trying to grab the slices. This has never happened before, seriously. It was gone in an hour.

    Blueberry Lemon Muffin Cake
    Blueberry Lemon Muffin Cake

    This Blueberry Lemon Muffin Cake is the recipe that you want to bookmark for future reference. Bake it for your kiddos, girl friends, boy friends, partner, co-workers and I SWEAR, they will ask for it again and again.

    This is a perfect cake to take for your hostess as an Evening High Coffee /Tea Cake. Bake it for a bake sale. Pass it on to your friends and relatives with family members with egg allergies.

    You are welcome 😀 . I know you are thanking me !

    Some ingredients that you can order from Amazon, which will not cost you anything extra but will help me earn a little commission to keep the blog running.

    All purpose Flour

    Baking powder


    Blueberries, dry

    Baking Cake Loaf Pan

    Parchment / Butter paper

    Mixing Bowl

    Mixing Spatula

    Can’t Bake it Now? Pin BLUEBERRY LEMON MUFFIN CAKE for Later!

    Blueberry Lemon Muffin Cake
    Blueberry Lemon Muffin Cake

    Do keep me posted if you try this delicious cake this week or some other time. Do not forget to keep checking back here for more delicious eggless bakes and cakes for upcoming holiday season.

    In my kitchen, you will always, EAT HAPPY & STAY HAPPY!


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    1. Please let me know for how long should I bake the same cake in a pre-heated Kadhai. I do not have an oven. Thanks in advance.

    2. Hi Sonal,
      Is the measurement of 2.5 teaspoon baking powder correct? It seems like a lot hence just want to be sure. Thanks

      1. Yes it is correct. It is baking powder not soda. Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

    3. Hello mam! I like your recipe of this cake but i don’t have a oven i have microwave with convection so it will be very helpful for me if you tell the temperature and time mode for microwave I’m a beginner in baking

      1. Vandana
        You can bake these as muffins. Check the doneness at 15 min with toothpick. These should be done between 15-22 min. I havent baked muffins with this yet, so cant give you exact time. If you want, you can glaze these with simple lemon sugar syrup. Do not frost them.

    4. Hi i just tried this with blueberries that I had frozen during season and it turned out awesome ! I just thawed it as suggested in the comments.