The perfect lemon blueberry loaf cake is moist and delicious and has the exact right amount of blueberries 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 🙂 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, cause it’s my all time favorite berry but you can make it with raspberries or blackberries and the result would be just as good. Which is your favorite berry?
Lemon Blueberry Loaf cake
- 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
Preheat oven to 325° F/170°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.
Makes two 9x5 inch (20x10 cm) loafs