Lemon Blueberry Loaf | Blueberry cake

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is typically cheaper and adds similar sweetness.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

In a bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Whisk together and set aside.

In another mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of sugar at high speed for 6 to 8 minutes until light and fluffy, scraping down the sides with a spatula.

Add the grated lemon zest and 4 room temperature eggs one at a time, mixing on low to medium speed until thoroughly combined after each addition.

In a separate bowl, combine 1/2 cup of buttermilk, 1 teaspoon of vanilla extract, 1/4 cup of lemon juice, and 1 tablespoon of lemon extract.

Alternate adding the dry flour mixture and the wet buttermilk mixture to the creamed butter and sugar, starting and ending with the dry ingredients, mixing until just incorporated.

Use a spatula to fold in 1 cup of blueberries that have been dusted with flour to prevent sinking.

Grease a loaf tin with parchment paper and pour the batter into the prepared tin.

Preheat the oven to 325°F (163°C) for at least 30 minutes before baking.

Bake the loaf on the middle shelf for 1 and 1/2 hours at 325°F (163°C).

While the loaf is baking, prepare the lemon icing glaze by whisking together 1 cup of sifted icing sugar, 1/4 teaspoon of salt, and lemon juice in a bowl until combined.

Once the loaf is done baking, let it cool on a cooling rack, remove the parchment paper, and slice it up. Optionally, drizzle the glaze on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens