Eggless Lemon Blueberry Cake with Lemon Cream

I baked a version of this lush blueberry lemon cake with eggs for book club a few weeks ago. It must have looked good because soon after, Mufasa put in a last minute request to bring one to "food day" at work. Wondering what all the hype is about, Roo's been clamoring for an egg-free version for weeks. Without further ado....

Roo's Eggless Lemon Blueberry Cake!

That's three times in three weeks! Given the rate at which it's being requested, I'm most grateful that this sweet tart little beaut is not only quick to whip up, but as I've discovered through rampant experimentation, a most forgiving and versatile recipe.

See how the berries formed a layer at the bottom of the cake in the photo above? The key difference I noted between my egg-free version and the original, is that the blueberries tend to sink more in the eggless version, making it imperative that your pan is well-greased, floured, and lined with parchment. Consider yourself warned. Otherwise, bake on with abandon. But don't get too comfortable. Chances are good you're going to be baking this one on instant repeat.

Eggless Blueberry Lemon Cake with Lemon Cream
adapted from TheKitchn.com

For the cake

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
Zest of 1 lemon
4 tbsp (1/2 a stick) of butter
1/2 tsp real vanilla extract
1/4 cup plain Greek yogurt (or vanilla or lemon Greek yogurt)
1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
2 tbsp turbinado sugar

For the lemon cream

1/4 cup heavy whipping cream
1/4 cup lemon flavored Greek yogurt

Preheat the oven to 400 degrees. Grease a round 9" cake pan. Line the bottom with parchment. Grease the parchment. Flour the bottom and sides of the pan.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.

Put the granulated sugar in a large mixing bowl. Add the lemon zest and use your fingers to massage the zest into the sugar. This is favorite kid job, that is, a job that kids tend to favor,as opposed to a job for your favorite kid. Just make sure your help has clean hands. 

Add the butter and beat with an electric mixer for a few minutes until the mixture is pale yellow, light and fluffy. Don't forget to scrape down the sides and bottom of your bowl. Add the vanilla, yogurt, and buttermilk and beat until everything is well combined.

Add half the flour mixture and beat gently until just incorporated. Scrape down the sides of your bowl, add the remaining flour mixture and beat again until just combined.

Pour the batter into the prepared cake pan. Scatter the berries evenly over the top. Sprinkle the top of the cake with turbinado sugar.

Bake 25-30 minutes until nicely browned on top and set in the center. If the top of the cake starts to get too brown before the center is set, cover the cake with aluminum foil. Remove from the oven and cool 10-15 minutes. Turn the cake out onto a wire rack, carefully remove the parchment paper, and cool completely.

To make the lemon cream, pour the whipping cream into a medium bowl. Whip with an electric mixer until soft peaks form.

Add the yogurt and beat again until you have a luxuriously thick, creamy topping.

 Slice the cake and serve with a dip fat dollop of lemon cream.