Lemon Blueberry Loaf Cake
This Eggless Lemon Blueberry Loaf Cake is soft, moist, buttery, and bursting with juicy blueberries and bright lemon flavor. The loaf is easy to make without eggs or an electric mixer and is finished with a sweet and tangy lemon glaze. It is perfect for breakfast, brunch, tea time, or a simple summer dessert.
Servings: 12
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon (175g) granulated sugar
- zest of 2 lemons
- 6 tablespoon (90g) sour cream
- ¾ cup + 2 tablespoon (210ml) milk
- 2 tablespoon (30ml) lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup (80g) unsalted butter, melted
- 170 g blueberries tossed with 1 tablespoon flour
For the Lemon Glaze
- ¾ cup (90g) powdered sugar
- 1-2 tablespoon lemon juice (add as needed)
Instructions
Making the Lemon Blueberry Loaf
- Preheat the oven to 350°F (180°C). Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
- In a large bowl, combine sugar and lemon zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp.
- Add sour cream, milk, lemon juice, and vanilla extract to the sugar mixture. Whisk until everything is well combined.
- Add dry ingredients to the wet mixture and whisk until just combined. Add the melted butter to the batter and mix until it is well incorporated.
- Toss the fresh blueberries in a tablespoon of flour and then gently fold them into the batter.
- Pour batter into the prepared pan, spreading it out evenly with a spatula or spoon.
- Bake the loaf cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Transfer the loaf pan to a wire rack and allow it to cool completely.
Topping with Lemon Glaze
- Prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth.
- Once the loaf is completely cool, remove it from the pan. Pour the lemon glaze over the top and let it set for 15-20 minutes.
Storing Suggestions
- Eggless Lemon Blueberry Loaf Cake stays fresh at room temperature for up to 2 days when covered tightly.
- For longer storage, refrigerate the loaf for up to 1 week. Bring slices to room temperature before serving for the best texture.
- To freeze the loaf, allow it to cool completely. Wrap it tightly with freezer-safe plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw the loaf overnight in the refrigerator or at room temperature before serving.
Notes
- Room-Temperature Ingredients: Use room-temperature sour cream and milk for a smooth batter and even baking. Cold ingredients can cause the melted butter to solidify and may affect the texture of the loaf.
- Measuring: Measure the ingredients correctly, using a kitchen scale if possible. Too much flour can make the loaf dense or dry instead of soft and tender.
- Lemon Sugar: Rubbing the lemon zest into the sugar is an important step because it helps release the lemon oils and creates a much stronger and fresher lemon flavor throughout the loaf.
- Blueberries: Toss the blueberries with a little flour before adding them to the batter. It helps prevent the berries from sinking to the bottom while baking. I highly recommend using fresh blueberries for making this Eggless Lemon Blueberry Loaf Cake, but frozen berries can also be used. Do not thaw frozen berries before adding them to the batter, as they may release too much moisture and discolor it.
- Do Not Overmix: Mix the batter gently, just until the ingredients are combined. Overmixing can develop gluten, making the loaf dense or tough.
- Baking: Keep an eye on the loaf after about 40 minutes, since every oven bakes differently. If the top is browning too quickly, loosely cover it with aluminum foil and continue baking.
- Cooling the Loaf Cake: Allow the cake to cool completely before glazing. If the cake is still warm, the glaze will melt and slide off instead of setting properly.
Nutrition (Approximate Values)
Calories : 237kcalCarbohydrates : 41gProtein : 3gFat : 7gSaturated Fat : 4gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 19mgSodium : 141mgPotassium : 81mgFiber : 1gSugar : 25gVitamin A : 219IUVitamin C : 3mgCalcium : 68mgIron : 1mg
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