Lemon Blueberry Yogurt Loaf Cake

No eggs moist cake recipe!

No Eggs Lemon Blueberry Loaf Cake

This easy-to-make lemon blueberry loaf cake is made with no eggs! The high price of eggs inspired me to create this dairy-free alternative that starts with a simple box mix and uses dairy-free yogurt as an egg substitution give this dessert a moist bite. This cake doesn’t rise quite as much as a traditional loaf, but it’s delicious and bursting with summer flavor with a good balance of sweet and zesty. I’m always trying to find ways to save time and money while still creating delicious recipe alternatives and this cake does not disappoint!

What do I love about this cake?

• Easy to make: Only one bowl needed to mix and uses simple ingredients. (starts with a box mix!)
• Moist and delicious: The dairy-free yogurt alternative lends to the cake’s moist bite and the fresh blueberries and lemon zest add an amazing flavor combination.
• Easy to transport summer dessert to take to a tea party, cookout or picnic.
• Easy clean up after making!

How to elevate a lemon pound cake mix

This impressive cake started with a lemon pound cake box mix (I used White Lilly brand.) So how did I elevate my pound cake mix to the next delicious level? I grabbed some fresh blueberries, lemons, and dairy-free yogurt to give this cake the most flavorful makeover to sink your teeth into. This dessert can be enjoyed year round, but it truly feels like a bite of summer!

Let’s get baking!

Lemon Blueberry Loaf Cake Ingredients

Lemon Blueberry Loaf Cake

Ingredients:

• 1 16.2oz lemon pound cake box mix (I used WhiteLily brand)
• 3/4 cup unsweetened vanilla almondmilk
• 1/2 cup plain unsweetened dairy-free yogurt alternative (you can also use vanilla flavor)
• 1/4 cup olive oil
• pinch of salt
• 1 cup fresh blueberries
• zest of 1 lemon

Simple Lemon Glaze for Loaf Cake

Ingredients:

• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp unsweetened vanilla almondmilk
• 1/4 tsp pure vanilla extract

Optional garnish for loaf cake:

• fresh blueberries
• lemon zest

How to make lemon blueberry loaf cake

Instructions:

Preheat oven to 350℉ and spray a 9×5 loaf pan with baking spray (I used Chosen Foods 100% avocado oil spray) and line the bottom of pan with parchment paper, if desired, for easy removal and set aside.

In a large bowl, add the lemon pound cake mix, almondmilk, dairy-free yogurt alternative, olive oil and salt then use an electric mixer to mix ingredients together until no flour remains and no large lumps, about 1 minute (do not overmix.) Next, fold in blueberries and lemon zest.

Add batter to prepared loaf pan and spread gently or tap pan on counter to evenly distribute batter. (I like to use a silicone spatula to spread evenly.) Place pan in center of preheated oven and bake for 50-60 minutes or until when a wooden toothpick inserted in center comes out clean or with a few moist crumbs.

Cool in pan on a cooling rack for 25-30 minutes, then loosen edges with a butter knife and turn out from pan on cooling rack to cool completely before glazing. Keep reading for glaze instructions. (NOTE: Lemon vanilla glaze is optional, this loaf cake is perfectly sweet on it’s own, at least in my opinion!)

How to make easy lemon glaze for loaf

Instructions:

To a small bowl, add all glaze ingredients and mix briskly with a fork until well blended and smooth. Pour or spoon over cooled cake. Top with extra fresh blueberries and lemon zest, if desired. Slice and serve immediately or store covered at room temperature up to 3 days, in the fridge up to 1 week, or double wrap and freeze for up to 4 months.

This is such an easy and delicious dessert to make and would be perfect for a spring or summer picnic, tea party or cookout. Your friends and family will be begging for this no eggs recipe!