MOIST & DELICIOUS Lemon Blueberry Loaf Cake/Bread Recipe - Easy & quick!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is the most cost-effective.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories, while granulated sugar is typically less expensive.

Preheat the oven to 175 degrees Celsius.

Grease and flour a loaf pan and set aside.

In a medium mixing bowl, combine 270 grams of all-purpose flour, 1 and 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix and set aside.

Wash 250 grams of blueberries and coat them with 1 tablespoon of flour to prevent sinking.

In a large mixing bowl, add 80 grams of melted and cooled butter, 250 grams of sugar, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, and 3 tablespoons of lemon juice. Beat until well combined.

Add the flour mixture and 150 milliliters of buttermilk alternately into the mixture, beating on low speed until incorporated. Scrape the sides of the bowl.

Gently mix in the blueberries using a rubber spatula.

Pour the mixture into the prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cake cool completely on a wire rack with parchment paper underneath.

For the glaze, mix 3 tablespoons of lemon juice with 160 grams of confectioner's sugar until smooth.

Drizzle the glaze over the cooled loaf cake and let it set for about 30 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens