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This Eggless Lemon Blueberry Cake is moist, fluffy and soft! Loaded with fresh blueberries and topped with a delicious glaze, this cake is easy to whip up for any family occasion. Preheat oven to 350º F (180º C). Using a baking spray, generously grease the cake pan.
Easy eggless blueberry banana cake is made using fresh blueberries and ripe bananas which makes it a simple and delicious dessert filled with lots of fresh blueberries. This is a homemade eggless cake made from scratch using blueberries and bananas as the main ingredients.
FREEZE: Let the eggless blueberry cake cool completely. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Place inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Pour the cake mixture into the prepared pan. Bake for 50 – 60 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center.
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