Blueberry Lemon Muffin Cake - Eggless, Super Moist & One Bowl Cake Mix
Prep time
Cook time
Total time
Learn how to make eggless, super moist & soft Blueberry Lemon Muffin Cake in one bowl.
Recipe type: Dessert
Cuisine: American
Serves: 8-10
  • All purpose Flour - 2 cups
  • Sugar - 1 cup
  • Baking powder - 2&1/2 teaspoon
  • Salt - ½ tsp
  • Butter - ¼ cup, melted
  • Milk - ¾ cup, room temperature
  • Yogurt - ⅓ cup, room temperature
  • Lemon zest of 1 large Lemon
  • Lemon Juice - 1 tbsp
  • Blueberries, fresh - 1 cup
  1. Preheat the oven at 375*F / 190*C.
  2. Line a 7-8 inches cake loaf pan with a parchment paper and set aside.
  3. Take a bowl. Add flour, baking powder, sugar, salt, butter, milk, yogurt, lemon zest and lemon juice to it.
  4. Take a fork and mix everything till all the ingredients are well incorporated.
  5. Now add blueberries to the cake batter. Fold these gently into the batter. Save 1 tbsp to add on the top.
  6. Transfer this batter to the cake pan.
  7. Spread out the batter evenly. Tap at the counter to level it out.
  8. Add 1 tbsp blueberies on top and press them down gently.
  9. 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.
  10. Take it out of the oven. Let it sit in the pan for 10 minutes.
  11. Take it out with parchment paper and place on cooling rack gently.
  12. It is a very delicate cake so you have to be extra cautious when transferring it from parchment paper to cooling rack.
  13. Let cool for another 10 minutes before you slice.
  14. 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.
Recipe by simplyvegetarian777 at