Lemon Blueberry Loaf Cake | Easy and Moist Cake Recipe

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 160° C /320 ° F degrees. Spray some oil in it and line a loaf pan with baking paper.

In a bowl, whisk together the yogurt, sugar, eggs, lemon juice, vanilla extract, and vegetable oil.

In a large bowl, whisk together the flour, baking powder, and salt.

Add the flour mixture into the wet ingredients in 2 batches, mixing well with each addition.

In a bowl, toss blueberries with 1 tbsp of plain flour and fold them into the batter.

Pour the mixture into the prepared tin and bake until a skewer comes out clean. It can take around an hour or slightly more. If the cake is turning brown on the top but not cooked inside, cover it with foil.

While the cake is in the oven, prepare lemon icing by combining icing sugar, lemon juice, and milk. It should be a pouring consistency. Add more milk to adjust the consistency.

Once the cake is done, remove it from the oven and cool it on a wire rack. Allow the cake to cool down to room temperature and then drizzle or pour the icing over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens