The perfect lemon blueberry loaf cake is moist and delicious and has the exact right amount of blueberriesĀ in it.
I just love simple recipes! I think lemon and blueberries are a match made in even, mix them in a cake or muffins and you get a piece of heaven next to your afternoon tea or coffee. This cake is great for dessert, but I really enjoy it for breakfast š it’s super moist and light, and it keeps in the fridge for up to a week.
Now I know blueberry season is almost over, but you can easily bake this cake using frozen berries. I made this one with blueberries, causeĀ it’s my all time favorite berry but you can make it with raspberriesĀ or blackberries and the result would be just as good. Which is your favorite berry?
Lemon Blueberry Loaf cake
Ingredients
- 3 large eggs
- 1 1/4 cups grams sugar
- 1 tsp vanilla extract
- Pinch of salt
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup vegetable oil
- 3.5 oz/100 gr greek yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup blueberries I used frozen
Instructions
-
Preheat oven to 325Ā° F/170Ā°C. Grease two 9x5 loaf pans, set aside.
-
In a mixer bowl, whisk together eggs, sugar, vanilla extract, and salt, for about 4-5 minutes, until the mixture is very pale and fluffy.
-
Add the lemon zest and juice and continue whisking.
-
Mix the oil and yogurt together and add to the batter while still whisking it slowly.
-
When the mixture in combined, sift in the flour and baking powder and fold until you get a smooth batter.
-
Fold in the blueberries.
-
Transfer the batter into loaf pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs.
Recipe Notes
Makes two 9x5 inch (20x10 cm) loafs
DID YOU MAKE THIS LEMON BLUEBERRYĀ LOAF CAKE?
Donāt forget to tell me how it turned out for you! Leave a comment below and share a picture onĀ InstagramĀ with the hashtagĀ #netacooks!
Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
This really does look super moist, and thats exactly how I love my loaf cake. The lemon and blueberries are a nice addition as well. Thanks for sharing this!
ThanX!!
Did you use lemons or limes? I see the recipe says lemons but I saw also limes in the pictures.
I know, by the time I got to taking the photos I run out of lemons so I used limes but only for the photo š
I’m sure that lime juice will be just as good as lemon juice in this recipe.
Hi, I’m wondering if it’s possible to make the recipe as muffins?
I guess that the time of baking will be a bit shorter?
Are there any other changes I should make?
It is possible, only you’ll have to reduce the backing time.