Thanksgiving is a time for family, gratitude… and the annual tradition of keeping your cool when Uncle Arthur brings up politics before dessert. Between dodging Aunt Linda’s “helpful” remarks about your life choices and enduring your cousin’s 17-minute explanation of their job, it’s no wonder so many people approach the holiday with a mix of excitement and existential dread. But there is another way: discreet cannabis products.
Whether it’s a low-dose gummy to keep you zen while Grandma critiques your mashed potatoes or a discreet dab to make your third helping of pumpkin pie even more delicious, we could all use a little extra holiday support. And after the last election cycle, we might all need the calming effects of weed to help us deal with our families. And let’s not forget about how anxiety-inducing holiday travel can be: flight delays, big crowds and lots of people in a hurry. Even if you’re not a stoner or regular cannabis user, you may be popping some edibles when the stress of traveling during the holidays hits. And then there are the folks out there meeting new people for the first time—like your boyfriend’s extended family. It’s exciting and dreadful all at the same time. With the help of the right discreet cannabis products, your holidays can be less stressful and more fun. Yes, please.
So, with that said, let’s explore how discreet dosing with these cannabis products can help you keep your sanity, unwind and enjoy the holidays with the whole family.
KANHA Minis are shareable, pocket-sized chocolates that utilize minor cannabinoids and terpenes to deliver fast, targeted effects. Whether you need energy for carving the turkey, a social boost for mingling with relatives, or a chill moment to survive your crazy uncle’s usual political rant, these are sure to help. Compact, delicious and easy to share, KANHA Minis make navigating the holiday chaos a little sweeter.
Thanksgiving is a time for indulgence—and sometimes that means overdoing it, even with cannabis. Enter High-Not, the first “THC Recovery Shot,” designed to help you quickly curb the effects of cannabis and eliminate the groggy “hangover” feeling that can linger after edibles. Developed with a licensed compounding pharmacist, High-Not combines terpenes, L-theanine, black pepper extract, limonene and electrolytes to safely and effectively ease your high.
If you need an extra one-two hit this holiday season, Mike Tyson’s latest partnership with Stündenglass might help you win the fight. This sleek, all-in-one handheld device can be used with dry flower and concentrates thanks to its advanced digital heating system that reaches the desired temperature in just 15 seconds. Housed in a rugged, drop-resistant case in Tyson’s signature red, the device features bold tiger graphics and connects seamlessly to the Stündenglass Gravity Hookah for ultimate versatility. With a 2.4″ color display, intuitive controls, and customizable sessions, this cutting-edge smoking tech delivers a knockout experience for cannabis lovers.
If you need a deliciously discreet vape option for your cousin walk, grab your penjamin that’s loaded with the Cranberry OG cart by Timeless Vapes. Flavors of fresh citrus, spice and tart cranberry come from terpenes like limonene, beta-caryophyllene and alpha-pinene and deliver an uplifting and euphoric high.
Thanksgiving may bring plenty of joy, but between early-morning cooking marathons, late-night family games and the annual cousin walk, your eyes can end up looking as tired as you feel. That’s where Code Red Eye Drops come in. Designed to tackle both redness and dryness fast, these eye drops are formulated specifically for the cannabis user. Get quick relief before family photos or while catching up with that aunt who insists on intense eye contact.
A Modern Twist on Traditional Cheer
If some of the crowd is 420-friendly or perhaps curious about cannabis now that it’s becoming more mainstream, these discreet products could make for good conversation starters, too. Whether you’re looking to spark creativity in the kitchen, mellow out during family gatherings, or enjoy a stress-free Black Friday, these discreet cannabis products will help you enjoy a modern twist on traditional holiday cheer this Thanksgiving.
Drew Garner at Smartsheet’s Engage conference in Seattle this week. (Photo courtesy of Garner)
— Drew Garner is now senior vice president of engineering for Smartsheet.
Garner joins the Bellevue, Wash., work productivity software giant as Rajeev “Raj” Singh recently took the helm as CEO. The two have significant overlaps in their resumes, with Garner rising to the role of chief technology officer at Accolade during Singh’s tenure as leader of the healthcare platform. And Garner was a senior director at Concur, the Bellevue-based travel expense giant that Singh co-founded.
Garner shared his excitement about the new role on LinkedIn.
“From my first conversation, I could feel the drive — the hunger to innovate, the pride in craft, and the focus on building things that genuinely make a difference,” he said. “Smartsheet is redefining how AI and automation power real work, helping teams move faster, think smarter, and stay more connected than ever.”
Baskar Sridharan. (Trase Photo)
— Baskar Sridharan, a former Amazon Web Services’ vice president of AI/machine learning services and infrastructure, is now president of Trase, an agentic AI startup that publicly launched this week.
“AI adoption is faltering within sectors that need it most: complex, highly regulated enterprises overburdened with administrative tasks that are ripe for automation,” Sridharan said on LinkedIn. “The issue isn’t innovation, it’s implementation.”
Trase has $10.5 million in pre-seed funding, and states that its “initial focus is on complex, highly regulated industries, enabling enterprises in healthcare, national security, and energy to create and deploy autonomous turn-key agents into existing infrastructure…”
Sridharan began his tech career with a nearly 16-year run at Microsoft. He was a principal engineer and architect for an Azure data storage repository that served large analytic workloads. He then moved to Google’s Kirkland, Wash., office where he was vice president of engineering for the Google Cloud platform.
Trase is based in Virginia, but Sridharan will remain in Seattle.
— Qualtrics named two new leaders. The company, co-located in Seattle and Provo, Utah, offers technology that helps businesses gather data and improve the interactions that customers, employees and others have with their products and services.
Provo-based Mark Hammond joined the company as SVP of core AI, previously working for Microsoft in autonomous systems and technology bridging physical and virtual assets.
Seattle-based Jeff Gelfuso was promoted to SVP and chief product experience officer. Gelfuso joined Qualtrics in January. He previously worked at Workday, Amazon, Facebook and Microsoft.
Qualtrics last month announced a $6.75 billion deal to buy Press Ganey Forsta, a company focused on managing experiences for healthcare companies.
Joe Smolarski. (WatchGuard Photo)
— Seattle cybersecurity company WatchGuard Technologies named Joe Smolarski as CEO. Smolarski joined the company from security management company Kaseya, where he held the roles of president and chief operating officer. He is credited with helping lead a 10-fold revenue increase and multi-billion-dollar valuation growth for the Florida company.
Vats Srivatsan had been serving as WatchGuard’s interim CEO since May 2025, following the departure of Prakash Panjwani. Srivatsan will remain on the board of directors.
— Hubble Network, a Seattle-based space-tech startup, named two leadership hires. The news follows its September announcement of $70 million in new funding to accelerate the growth of its satellite-powered Bluetooth network.
Damien Michau, an engineer with two decades of experience, is Hubble’s VP of engineering, joining from the software company Endor Labs.
John Marbach, a past marketing manager, is head of growth. Marbach previously led growth marketing at the cloud company Grafana Labs.
— Mike McGee is CEO of For Effect, a new company that he’s helping launch that provides tech support for nonprofits and small businesses. “Our goal is to help organizations get the most out of their technology, implement automation, and utilize AI agents where appropriate,” McGee said on LinkedIn.
McGee was previously at Vacasa, Accolade, Concur and other Seattle-area tech companies.
— Caleb John is now a principal engineer at Pioneer Square Labs, a Seattle venture firm and startup studio. John was co-founder and CEO of Pongo, a search startup that was acquired last year by Moondream, and previously founded Cedar Robotics, a startup that built indoor delivery robots for restaurants.
— Seattle-based coaching firm Close Cohen Career Consulting announced that former Zillow VP Nancy Poznoff has joined as an executive coach. The firm, which advises senior professionals nationwide who are navigating career transitions, also shared that it has expanded into the Raleigh-Durham area.
Poznoff will remain as CEO and co-founder of Mother Bear Agency, an independent marketing and communications firm. Her past roles include marketing leadership at Starbucks and T-Mobile.
— Angelina DiPreta is a principal at Maveron, a venture capital firm started in 1998 by Starbucks CEO Howard Schultz and Seattle-based tech investor Dan Levitan. San Francisco-based DiPreta was formerly the consumer practice lead at the firm Premji Invest for nearly six years.
— Aaron Ward is co-founder and CEO of Huckleberry, a startup co-located in Portland, Ore., and New Zealand that’s developing a voice-enabled platform that allows managers, HR and teammates to share workplace performance feedback. Ward is a serial entrepreneur, previously launching AskNicely, a customer experience tech company.
— Longtime Seattle-area investor Brianna McDonald has joined the board of the Angel Capital Association Board. Earlier this year, McDonald became CEO of Ecosystem Venture Group, a new organization that blends startup investment funds with services for entrepreneurs and investors.
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.
Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!
Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.
WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE
* Super easy to prepare with simple preparation steps. * Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes. * Require only a handful of kitchen staples to make this absolutely delicious cake. * It’s a versatile recipe. * So moist, tender and delicious. * Bursting flavor from fresh blueberries. * Amazing taste and texture, tartness from the lemon and sweetness from the blueberries
INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE
FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.
LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.
SALT– Salt is used to neutralizes the sweetness of the cake.
BUTTER– I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.
MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.
SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.
ESSENCE– I use vanilla extract for best flavor.
BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!
LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.
HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Eggless Lemon Blueberry Cake Recipe Video Tutorial
STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE
PREPARE THE CAKE TIN:
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside. (Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
Add in the lemon juice and the lemon zest. Mix well to combine.
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.
ADD BLUEBERRIES:
Dust the blueberries with some flour.
Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE
* Always bake your cakes in a preheated oven. * Use more blueberries if you like your cakes to be more fruity and embedded all over your cake. * The best is to select small to medium blueberries. * Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. * You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing. * Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan. * You can also use non-stick baking spray. * Bake the cake on the middle rack with both rods switched on. * Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven. * Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
Dust it with some flour and remove excess flour. Keep aside. (Since we can't line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
Add in the lemon juice and the lemon zest. Mix well to combine.
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
Now gently fold them and make a smooth batter.
ADD THE BLUEBERRIES:
Dust the blueberries with some flour.
Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
In a bowl add in the powdered sugar, lemon juice and lemon zest.
Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
Video
Notes
Always bake your cakes in a preheated oven.
Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
The best is to select small to medium blueberries.
Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
You can also use non-stick baking spray.
Bake the cake on the middle rack with both rods switched on.
Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN BLUEBERRIES? Yes! And you can directly add them to the batter straight away from the freezer. Just dust it with flour and add to the cake batter.
CAN I USE OTHER BERRIES? Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too!
WHAT KIND OF BLUEBERRIES SHOULD I USE? Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size.
HOW TO PREVENT BLUEBERRIES FROM SINKING ? The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter.
CAN I USE OIL INSTEAD OF BUTTER? Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.
HOW DO YOU KNOW IF THE CAKE IS DONE? Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven.
HOW TO STORE BUNDT CAKE? Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.
Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Strawberry fool is a classic creamy and fruity dessert which is made with fresh strawberries, whipped cream, sugar and hint of a lemon juice. In this easy dessert recipe juicy chopped strawberries are mixed with sugar and lemon juice which allows them to release their natural sweet juices. Strawberry Fool Are you looking for a...
A sweet treat that’s as indulgent as it is beautiful… Early this year in Dubai, the strawberry chocolate pistachio cups went viral: and it’s easy to see why. We all know strawberries and chocolate are a match made in heaven, but in Dubai’s culinary scene, pastry chefs took it a step further by adding crispy …
A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.
Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!
Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.
WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE
* Super easy to prepare with simple preparation steps. * Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes. * Require only a handful of kitchen staples to make this absolutely delicious cake. * It’s a versatile recipe. * So moist, tender and delicious. * Bursting flavor from fresh blueberries. * Amazing taste and texture, tartness from the lemon and sweetness from the blueberries
INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE
FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.
LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.
SALT– Salt is used to neutralizes the sweetness of the cake.
BUTTER– I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.
MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.
SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.
ESSENCE– I use vanilla extract for best flavor.
BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!
LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.
HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Eggless Lemon Blueberry Cake Recipe Video Tutorial
STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE
PREPARE THE CAKE TIN:
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside. (Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
Add in the lemon juice and the lemon zest. Mix well to combine.
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.
ADD BLUEBERRIES:
Dust the blueberries with some flour.
Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE
* Always bake your cakes in a preheated oven. * Use more blueberries if you like your cakes to be more fruity and embedded all over your cake. * The best is to select small to medium blueberries. * Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. * You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing. * Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan. * You can also use non-stick baking spray. * Bake the cake on the middle rack with both rods switched on. * Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven. * Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
Dust it with some flour and remove excess flour. Keep aside. (Since we can't line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
Add in the lemon juice and the lemon zest. Mix well to combine.
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
Now gently fold them and make a smooth batter.
ADD THE BLUEBERRIES:
Dust the blueberries with some flour.
Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
In a bowl add in the powdered sugar, lemon juice and lemon zest.
Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
Video
Notes
Always bake your cakes in a preheated oven.
Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
The best is to select small to medium blueberries.
Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
You can also use non-stick baking spray.
Bake the cake on the middle rack with both rods switched on.
Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN BLUEBERRIES? Yes! And you can directly add them to the batter straight away from the freezer. Just dust it with flour and add to the cake batter.
CAN I USE OTHER BERRIES? Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too!
WHAT KIND OF BLUEBERRIES SHOULD I USE? Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size.
HOW TO PREVENT BLUEBERRIES FROM SINKING ? The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter.
CAN I USE OIL INSTEAD OF BUTTER? Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.
HOW DO YOU KNOW IF THE CAKE IS DONE? Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven.
HOW TO STORE BUNDT CAKE? Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.
Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Decadent cake with the fresh & fruity goodness of strawberries… An absolutely delicious & easy to whip up cake. I made a sponge cake with very basic ingredients. The main ingredient is egg, beaten till fluffy along with the sugar, flour is added and folded until well incorporated. Fluffy and soft sponge cake will be […]
Strawberry lemon soda is a very refreshing mocktail drink that can be served at any party.
Made from fresh strawberries ,flavored with fresh lemon juice and spiked up with either club soda or sprite ,this drink gives a nice zing with every sip. If using plain club soda we will need to add some sugar or sugar syrup to give the sweetness while we don't need extra sweetener if using sprite or 7Up.
Preparing Strawberry Lemon Soda is actually a child's play as there is not much complexity involved. Though at home we are a huge fan of Strawberry Milk shake , this refreshing mocktail was a welcome change and we all simply loved it . I have used sprite in my recipe, hence no extra sweetener added .
If serving for a large party ,you can mix the Strawberry syrup ,lemon juice along with some ice cubes and lemon slices in a jar and keep it ready ..pour the Strawberry mix onto serving glasses and add in the soda /sprite just before serving along with some crushed ice .
If you love to spread some Strawberry Jam on a warm slice of toasted bread,then Priya's Strawberry Chilli Jam is a must try .
Preparation Time - 10 mins Cooking Time - Nil Complexity - easy Serves - 2 glasses
Ingredients
8 to 12 strawberries 2 tsp sugar 1 tbsp lemon juice Few lemon slices 250 ml soda /sprite
Method
Trim off the top part of the Strawberries and roughly chop them.
Add them to a blender with 2 tsp sugar and blend it to a smooth puree .
Divide the puree equally into 2 serving glasses , add 1/2 tsp lemon juice and a slice of lemon to each . Add some crushed ice before adding sprite/ soda .
Slowly pour in the chilled sprite in both the glasses and serve immediately.
Quick and nutritious, dry fruit and nut rolls. These are great as snacks on the go or breakfast bars. They are loved by adults and kids alike!
Yields: about 3 rolls, 30 discs
Ingredients:
2 cups almonds, toasted and pulsed to crumbs
2 cups cashews, toasted and pulsed to crumbs
2 cups cranberries, warmed in the microwave for a minute
2 cups dates, pitted
1 tsp ghee
1/2 cup poppy seeds,
From the Greek physa, a bladder, an allusion to the inflated calyx (Solanaceae). A genus of 100 or more species of which the two most well-known are P. alkekengi, the Bladder Cherry or Chinese Lantern Plant, with its brilliant, flame-coloured, air-filled calyces, and P. peruviana, the Cape Gooseberry, which is a greenhouse species. They are annual and perennial herbaceous plants, […]
Fall planting of strawberries has its advantages to home gardeners in some areas, particularly to those who want to have a bearing bed as soon as possible in their own backyard. We have been familiar for many years with the feasibility-in fact, even the distinct and feasibility in planting in some northerly areas. Fall planting of strawberries may be practiced […]
Gooseberry season has arrived !Time to make lip smacking chutney , pachadi , tokku and pickles using these wonder berries containing an inexhaustible source of nutrients necessary for good health ! Here is a quick and easy to make recipe for Nellikkai Oorugai / Gooseberry pickle. Since it is an instant pickle it can be prepared in small batches as and when required . Stays good up to a week under refrigeration.
INGREDIENTS
Gooseberries / Nellikkai - 250 gms
Sesame oil - 4 tbsps
Chilly powder - 1 tbsp
Salt - 1 tbsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Powdered Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 pinch
METHOD
1. Wash the Gooseberries/ Nellikkai thoroughly and steam them for 15 minutes and cool them.
2. The segments of the steamed berries will fall apart easily .
3. Remove the seeds from the segments.
4. Heat oil in a kadai and splutter mustard seeds .
5. Add asafoetida , powdered fenugreek seeds and turmeric powder one after another.
6. Stir in the gooseberry segments .
7. Add chilly powder and salt and blend well on low flame for a minute.
8. Switch off flame and cool the pickle before storing in a clean dry jar.
Enjoy your lip smacking Dideer Nellikkai Oorugai / Instant Gooseberry Pickle with your meal .
This is an email sitting in my blog account currently to which my favourite answer this year would actually be ” lots and lots of work! ” if you are also working in an industry that goes on a peak season during Christmas, well,the Christmas-based posts are practically non-existent. There is no energy to make all those lovely goodies. Literally running on dal tadka for most nights. At the same time, you want to make the season a bit special. So finally took a few minutes off on a quick day to pop something in the oven. Guess what the sweetest smelling whole orange cake loaf with dried cranberries.
Why are blender cakes successful?
Baking certainly gives us a lot of joy. It is the whole process that makes it special. However, when you are pressed for time, there is nothing better than having some appliances that will help you through. The blender gives a smooth paste of the liquid ingredients to which you can add the flour and pulse to mix. When baked, the blender cakes are a bit springier than the ones where you have whisked each ingredient. I love using the blender as it is one simple wash-up and not many parts.
Ingredients for this cranberry orange cake
Oranges: I swear by the navel oranges for this recipe and the orange muffins. In fact though the navel oranges are not the best when you want to have fresh, they taste best in baked goods. In fact, there is no bitterness with these navel oranges when you bake with them. Eggs: the fluffiness of the blender cake comes from the eggs. Bring the eggs to room temperature to use. OK! There is nothing wrong with cold eggs, but the blend is better with eggs that have stayed on your countertop for atleast 2 hours or more. This whisks much better than cold eggs. Sugar: cakes are sweet, so just granulated sugar will do perfectly. Oil/butter: I use one tablespoon of oil just to emulsify the batter. For this recipe, olive oil or coconut oil is fantastic. If using butter, make sure it is just melted, so can mix well. Flour: self-raising whole wheat flour is what I have used. To make your own self-raising flour that is good for cakes and muffins is actually simple. 2 teaspoons of baking soda for a cup of plain flour, is the proportion to mix for self-raising flour. You can use whole wheat flour too, if using the Indian whole wheat atta, sift it a couple of times before adding the baking soda. Cranberry: I would love to add fresh tart cranberries to this recipe. However, I have not found any this year. The dried cranberries are what I have used, they are slightly sweetened and added as a layer in between by coating them in flour.
The recipe card below the image has step-by-step instructions to make this easy blender cake. Hope you like it and will share your feedback in the comments.
1mediumorangenavel oranges or blood orange preffered.
3smalleggsroom temperature
1tspcoconut oilomit if it is a juicy orange.
0.75cupunrefined sugaradjust based on the sourness or the orange used.
Dry ingredient
1.5cupself raising flourcheck the post to see how you can make your own.
toppings
2tbspcranberriessweetened dried ones.
Instructions
preheat the oven at 180 degrees for 10 minutes.
Measure the cranberries and dust them with flour.
Wash and cut the orange into pieces. Remove the seeds.
Add the pieces to the blender.
Crack the eggs and add to the blender.
Add the sugar and if using, add the coconut oil to the mix in the blender.
Blend this to a smooth mix.
To this add the self raising flour to this wet mix.
Pulse the mix till it is smooth, but not for long.
Grease a loaf tin and pour half the blended mix into the tin.
Spread most of the flour dusted cranberries on the loaf.
Pour the rest off the batter, evenly on the loaf.
Bake at 170 degree celciius, fan-forced oven for 25 minutes.
Once the top looks cracked and golden, insert a skewer.
When you pull out the skewer if it comes clean the cake is cooked through
Remove from the oven and let it rest for 10 minutes.
Remove from the loaf tin and let the cake cool.
Slice into even pieces to serve.
Can I bake this in other shapes?
Yes, the cake batter will give you the best in a round tin and as a sheet cake. Make sure you have a little above the halfway mark to get a lovely rise for the cake in a round tin. If using a sheet pan, reduce the timings and check for doneness using a skewer.
Decorating the orange loaf
If you are celebrating something special with this loaf cake you will need to jazz it up to look better than a loaf cake. The simplest is to dust some icing sugar. To make a glaze, mix the icing sugar with a bit of orange juice and pour over the whole orange cake loaf. Sprinkle golden sugar or something edible or decorative to bring up the cake. This heightens the orange feel and the festive spirit.
Stay connected
So this slightly lazy cake, the best cranberry orange cake, is what we have for Christmas plans. However, if you are looking for that spiced plum cake, try this eggless version we made earlier. There are also some fun cookies (I highly recommend roasted almond cookies) and bakery-style funfetti cake. At any cost, enjoy the festive season, have lots of fun and go check out the Christmas decorations whenever possible (check out our Instagram as we bring you Christmas decor from Sydney). Wish you all a fantastic festive season.
Delicious strawberry and chocolate muffins with touch of sourdough and brown sugar makes it moist excellent breakfast. Dark chocolate and strawberry are classic combo as chocolate’s bitter punch marries perfectly with sweet strawberries. On the other hand, white chocolate pairs well with tart fruit. If you are looking recipe with just strawberries then try this...
Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade ... so many variations for one simple one bowl cake!
At the start of Covid, I started making Fresh juices from whatever fruit we had. Our favourite is fresh orange juice on its own. Sometimes, I hide in some kale and a small piece of Read More ...
Christmas time or any Festive time, we tend to indulge in buying a lot of food stuff which doesn’t get eaten. In our house, we tend to buy a variety of nuts with the intention Read More ...
Login
