Blueberry pudding cake (egg-free)

23 Oct

Blueberry pudding cake (no egg)

This blueberry pudding cake is such a moist, easy-to-bake, delicious cake that you’ll throw away all your other blueberry baking recipes.

The fact that it is an egg-free cake recipe is a bonus, especially if you buy 36 eggs at a time but plough through them so quickly you often are left with just one solitary egg in the carton. Or is that just me?

Before our chooks went to hen heaven – RIP Kaitlyn and Jakeson – we always had a stash of perfect, huge, delicious eggs at our disposal. Now, I only buy free range eggs but what with all the scandal and court cases RE certain egg producers lying about their free range status it is really hard. I often leave smaller supermarkets empty-handed if I can’t find my brands. Farmers markets are the best but that doesn’t help if it is Tuesday night and the market isn’t until Saturday!

This cake is perfect when it is just under baked so it retains a pudding-like consistency. I think lashings of custard would make a wonderful friend for this cake – try my easy recipe here: the best custard recipe from scratch

Blueberry pudding cake (egg-free)


2 cups self-raising flour

250 grams unsalted butter, diced, softened

¾ cup caster sugar

3/4 cup milk

1 cup Greek yogurt

1 cup blueberries – frozen is fine, don’t defrost

1 tsp vanilla extract

Blueberry pudding cake (eggfree)


Grease a 20cm by 20cm square baking pan and line with non-stick baking paper and preheat oven to 180C.

In bowl of electric mixer beat the sugar and butter until pale and creamy.

Scrape down sides with a spatula then beat in vanilla and yogurt.

Add half the milk, then half the flour, then repeat. Beat until mixed – do not overbeat.

Use a silver spoon to stir in the berries carefully – you don’t want to stain the batter blue.

Scrape into tin, level the top with offset spatula and bake in oven for around 45 minutes – insert skewer to check, you want it moist but not raw.

Leave in tin to cool, then slice into squares to serve. Sprinkle with icing sugar to serve.



31 Responses to “Blueberry pudding cake (egg-free)”

  1. youthfoodblog October 23, 2015 at 4:13 am #

    An easy to follow hands-on recipe. Will try!

  2. My Kitchen Stories October 23, 2015 at 6:00 am #

    What a great recipe . I always run out of eggs too. There are so many blueberries around I would love to make this.

    • The Hungry Mum November 9, 2015 at 10:06 am #

      Isn’t it annoying when you run out of eggs?! I hope you make this, it really is amazing.

  3. Laura @ Feast Wisely October 23, 2015 at 6:08 am #

    I love it hungry mum – such simple ingredients and blue berries are so good right now. I’d just be keen to substitute the sugar – any ideas?

    • The Hungry Mum October 24, 2015 at 9:40 am #

      simple is my motto 🙂 Sorry, haven’t tried any subs for sugar so wouldn’t feel confident recommending anything else. Let me know if you come up with any ideas x

  4. Beck @ Goldenpudding October 23, 2015 at 9:10 am #

    Gosh! How easy does that sound…and blueberries are really cheap (relatively speaking) at the moment 🙂

    • The Hungry Mum October 24, 2015 at 9:38 am #

      so easy, so good, so cheap – what’s not to love?!

  5. ozfoodfairy October 23, 2015 at 10:26 am #

    Great idea. I agree about the eggs – it’s really tough to know which ones to buy! Farmers Markets are my pick.

    • The Hungry Mum October 25, 2015 at 9:38 pm #

      I agree – i love shopping at farmer’s markets.

  6. Laura (PA Pict) October 23, 2015 at 6:36 pm #

    Oh yum! I am adding this to my “To Be Made’ list.

    • The Hungry Mum October 24, 2015 at 9:20 am #

      Yay Laura! It is such a fab cake, I really loved it.

  7. cheergerm October 23, 2015 at 9:11 pm #

    Nice one Mrs H. I have the same trouble with purchasing eggs too. Our farmers markets on Thursday are a good place to get them as well. Loving this time of year with all the fruit coming into season.

    • The Hungry Mum October 24, 2015 at 9:20 am #

      I bought some lovely free-range eggs today at a local organic shop, can’t wait to crack one 🙂

  8. Fareeha October 24, 2015 at 5:41 pm #

    Looks deliciously good. I can’t stop drooling over it

  9. Melisa R October 24, 2015 at 7:06 pm #

    I’ve just called my husband to buy greek yogurt because I desperately need to make this. He’s been wanting bread pudding too but I hate it so I think this is just the trick.

    • The Hungry Mum October 25, 2015 at 9:37 pm #

      Excellent work! We buy Greek yogurt by the 2 kilo tub – we have two of them in the fridge at the moment – as we plough through it. Let me know what you thought of this cake x

  10. Sweet and Savoury Pursuits October 24, 2015 at 11:02 pm #

    Love the colour on the cake, and blueberry cake is one of my favourites, this one looks delicious!

  11. Helen Hayden October 24, 2015 at 11:40 pm #

    Thank your mother in law for sending me the blog. I can’t wait to try the cake. Tuesday night when I have my son and his girls to dinner.

    • The Hungry Mum October 25, 2015 at 5:02 am #

      Hi Helen 🙂 Thanks for popping by. This is such a delish recipe x

  12. SweetRevelations October 26, 2015 at 1:42 am #


  13. Shari October 27, 2015 at 4:59 pm #

    This looks so moist and delicious! I love blueberry anything.

    • The Hungry Mum October 28, 2015 at 12:03 am #

      Thanks Shari! I love baking with blueberries but don’t eat them by themselves!!!

  14. Lynz Real Cooking November 11, 2015 at 12:30 pm #

    This must be delicious, I love adding yogurt to cakes! yumm

    • The Hungry Mum November 11, 2015 at 8:20 pm #

      It really is delish! And you’re right – yog adds such a lovely zing.

  15. cookiesnchem November 25, 2015 at 2:52 am #

    Looks amazing and I have all the ingredients except self-raising flour. Any subs?

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