Best Lemon Blueberry Loaf Cake with condensed milk / how to make lemon blueberry loaf

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 oven to 350°F (175°C).

Grease loaf pan with cooking oil or baking spray and line with parchment paper. Set aside.

In a large mixing bowl, whisk eggs and sugar for about 2 to 3 minutes until light and sugar is almost dissolved.

Add sour cream, olive oil, condensed milk, vanilla, lemon juice, and lemon zest. Mix until well blended.

In a separate bowl, mix all-purpose flour, baking powder, and salt.

Add dry ingredients to wet ingredients in four additions and mix just until combined. Do not overmix.

Add blueberries, slightly mix and fold them into the mixture.

Pour the mixture into the greased and lined loaf pan.

Bake at 350°F for about 55 minutes to an hour or until a toothpick inserted into the center comes out clean.

Let it cool in the loaf pan for 10 minutes, then cool completely on a wire rack.

Transfer to a serving tray and pour the condensed milk over the top, garnishing with lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens