Eggless Blueberry Lemon Bread / Blueberry Lemon Loaf Cake

Eggless Blueberry Lemon Bread or loaf cake is soft, tender, moist, and delicious. This cake is full of blueberries in each bite and has a perfect zing of fresh lemon flavor.  

About Eggless Blueberry Lemon Bread

I love to add fruits to my baking desserts. They bring refreshing flavors and add natural sweetness. I also love the citrus flavor, and for me, a combination of blueberries and lemon is just perfect.

Texture: Eggless Blueberry Lemon Bread is light and fluffy. It is perfectly moist and very tender.

Flavors: Blueberry Lemon Loaf Cake is bursting with fresh blueberries, and blueberries provide sweet and slightly tart flavors. While the fresh lemon juice adds refreshing flavor, lemon zest brings the perfect zing.

Ease of Making: For this recipe, we do not need any electric mixer. The recipe is straightforward and comes together quickly. To make the batter, all we need are mixing bowls, a spatula, and a whisk.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same. We have not tried this loaf cake with cake flour or a gluten-free blend.
2. Baking Powder: It gives the necessary lift to the cake and makes it light.
3. Salt: I like to add salt for a nice contrast to the sweetness.
4. Sugar: I have used granulated white sugar, and ¾ cup makes it perfectly sweet. If your blueberries are very sweet, you can add a little less sugar if you prefer.
5. Butter: It adds a delicious buttery flavor to the eggless blueberry lemon bread. However, instead of butter, we can also use an equal amount of oil. I have made this cake using oil as well with a similar result. So use either melted butter or oil as per your preference.
6. Sour Cream: I have used full-fat sour cream for the moist and rich cake. Make sure to bring the sour cream to room temperature before using it in the recipe. If you don’t have sour cream, you can use plain yogurt instead.
7. Milk: It makes the cake moist, and for the best result, use whole milk. Milk should also be at room temperature. If you forget to take it out from the fridge, microwave it for 12-15 seconds before using it in the recipe.
8. Lemon Juice and Zest: I have used both to get the vibrant, fresh, and full citrus flavors in this loaf cake.
9. Vanilla: It provides a sweet flavor to the cake. Try to use pure vanilla extract if possible.
10. Blueberries: Choose the fresh and sweet blueberries for this recipe. Instead of fresh blueberries, you can also use frozen. Do not thaw the berries if using frozen.

Step by Step Directions

• Preheat the oven to 350° F.
• Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.

• In a large mixing bowl, take flour, baking powder, and salt.
• Whisk for a few seconds to combine well.

• Add blueberries, and fold in gently with a spatula. Set aside.
• I like to add blueberries into the flour mixture, so flour coats them well. And while baking the cake, blueberries don’t sink to the bottom.

• In another mixing bowl, add sugar, sour cream, milk, melted butter, lemon juice, lemon zest, and vanilla.
• Stir well until everything is combined and becomes a smooth mixture.

• Now add this wet mixture to the flour mixture. 
• Mix everything gently until just combined, and there is no visible flour.
• Do not overmix.

• Pour the batter into a prepared loaf pan.
• Place some more blueberries on the top if you prefer.

• Bake the blueberry lemon bread in a preheated oven for 45-55 minutes or until a wooden skewer or a cake tester inserted into the center comes out clean.
• Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the cake to cool completely in the pan.

Helpful Tip: Keep an eye on the cake. If the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.

• Once the eggless blueberry lemon bread is cooled, remove it from the pan, slice, and serve. 

Storing and Freezing Suggestions

• Eggless Blueberry Lemon Bread stays at room temperature for only a couple of days, covered tightly. So if you have leftovers, refrigerate the cake for up to a week.
• If you want to freeze the cake, allow it to cool completely. Then cover it tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the loaf cake for up to two months. Thaw the cake at room temperature before serving. Or thaw it in the fridge overnight and then at room temperature.

Helpful Tips

• Use room-temperature sour cream and milk for the best result.
• If you have a kitchen scale, weigh the ingredients for accurate measurements.
• You can use oil instead of butter for this cake if you prefer.
• You can use low-fat sour cream or low-fat milk if you prefer, but do not use fat-free dairy products for this recipe.
• Keep an eye on the cake after 40 minutes of baking time because every oven is different.
• While baking, if the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.

Frequently Asked Questions

Why My Cake Sink In The Middle?

There are several reasons for the cake to sink in the middle.

• If you take out the Eggless Blueberry Lemon Bread before it is completely baked, it may sink a few minutes after removing it from the oven.
• If the oven temperature is too hot, the cake will rise too quickly. And it will sink upon cooling.
• Incorrect measurements of the ingredients may also be a reason for the cake to sink.
• Opening the oven door too many times while the cake is baking may also cause the sinking of the cake from the middle.

Can I Make Muffins From This Recipe?

We have not tried this recipe for making muffins. But I will recommend checking out this muffin recipe, Blueberry Muffins Eggless. And in this muffin recipe, add lemon zest for the lemon flavor.

Can I Use Yogurt Instead Of Sour Cream?

Yes! Use the same amount of plain yogurt instead of sour cream. However, do not use low-fat or fat-free yogurt. There is no need to use Greek yogurt, but use the thick yogurt and avoid the whey part.

Can I Use Frozen Blueberries?

Yes! You can use frozen blueberries instead of fresh ones. Do not thaw the frozen berries to use in this recipe. Also, do not add frozen blueberries to the dry ingredients. Instead, fold them very gently into the final batter.

More Loaf Cakes

You may also like

• Eggless Lemon Cookies / Lemon Cookies Recipe
• Blueberry Muffins Eggless
• Lemon Pistachio Muffins Eggless
• Blueberry Oatmeal Muffins Eggless

Recipe Card

Eggless Blueberry Lemon Bread / Blueberry Lemon Loaf Cake

By Jigna

This loaf cake is full of bursting blueberries and deliciously fresh with lemon flavor.

5 from 8 votes

Print Pin SaveSaved!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Cuisine American, World

Course Breakfast, Dessert

Diet Eggless, Vegetarian

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1¾ cups (210g) all-purpose flour
• ▢ 1½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup (150g) granulated sugar
• ▢ ½ cup (120g) sour cream
• ▢ ¾ cup (180ml) milk
• ▢ ⅓ cup (75g) unsalted butter melted
• ▢ 2 tablespoon (30ml) lemon juice
• ▢ Zest of one lemon
• ▢ 1 teaspoon pure vanilla
• ▢ 1 cup (170g) fresh blueberries

Instructions

 

• Preheat the oven to 350° F.
• Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.
• In a large mixing bowl, take flour, baking powder, and salt.
• Whisk for few seconds to combine well.
• Add blueberries, and fold in gently with a spatula. Set aside.
• I like to add blueberries into the flour mixture, so flour coats them well. And while baking the cake, blueberries don’t sink to the bottom.
• In another mixing bowl, add sugar, sour cream, milk, melted butter, lemon juice, lemon zest, and vanilla.
• Stir well until everything is combined and becomes a smooth mixture.
• Now add this wet mixture to the flour mixture.
• Mix everything gently until just combined, and there is no visible flour.
• Do not overmix.
• Pour the batter into a prepared loaf pan.
• Place some more blueberries on the top if you prefer.
• Bake the blueberry lemon bread in a preheated oven for 45-55 minutes or until a wooden skewer or a cake tester inserted into the center comes out clean.
• Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the cake to cool completely into the pan.
• Once the eggless blueberry lemon bread is cooled, remove it from the pan, slice, and serve.

Storing and Freezing

• This cake stays at room temperature for only a couple of days, covered tightly. So if you have leftovers, refrigerate the cake for up to a week.
• If you want to freeze the cake, allow it to cool completely. Then cover it tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the loaf cake for up to two months. Thaw the cake at room temperature before serving. Or thaw it in the fridge overnight and then at room temperature.

If Using Frozen Blueberries Instead Of Fresh

• You can use frozen blueberries instead of fresh ones. Do not thaw the frozen berries to use in this recipe. Also, do not add frozen blueberries to the dry ingredients. Instead, fold them very gently into the final batter.

Notes

1. Use room-temperature sour cream and milk for the best result.
2. If you have a kitchen scale, weigh the ingredients for accurate measurements.
3. You can use oil instead of butter for this cake if you prefer.
4. You can use low-fat sour cream or low-fat milk if you prefer, but do not use fat-free dairy products for this recipe.
5. Keep an eye on the cake after 40 minutes of baking time because every oven is different.
6. While baking, if the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.

Nutrition (Approximate Values)

Calories : 195kcalCarbohydrates : 30gProtein : 3gFat : 8gSaturated Fat : 5gTrans Fat : 1gCholesterol : 20mgSodium : 210mgPotassium : 68mgFiber : 1gSugar : 15gVitamin A : 240IUVitamin C : 2mgCalcium : 63mgIron : 1mg

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