Eggless Lemon Blueberry Loaf
Here is a recipe of low fat, eggless, Moist and soft Lemon Blueberry loaves bursting with refreshing blueberries and zesty lemon flavour.
My last visit to Bangalore to my sisters place, I had picked up some fresh blueberries and had froze them on my arrival back in Goa for future use. I have been using them like a real miser lest they finish fast. 😀 I am pretty much obsessed with anything Blueberry! I can’t get enough.
Strawberries are in season now and the Goan fruit markets are flooded with them. When I decided on the theme of Berries this Bloghop I had thought of making a strawberry cream layered cake. But these cute, juicy plump blueberries caught my attention as I opened the freezer and then there was no looking back.
Presenting to you these low fat, eggless, moist and soft Blueberry Lemon mini loaves bursting with refreshing blueberries and zesty lemon flavour. It’s quick and easy to make and a perfect pairing for your tea and coffee. These mini loaves are a delight to snack on for kids and perfect for small giveaways for an informal dinner. Sending these as an entry for the 123 rd Foodie Monday Bloghop for the theme Berry Recipes.
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| Servings | Prep Time |
| 3 Mini loafs | 10 Minutes |
| Cook Time |
| 25 Minutes |
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Here is a recipe of low fat, eggless, Moist and soft Lemon Blueberry loaves bursting with refreshing blueberries and zesty lemon flavour.
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- 1 Cup flour Maida
- 1/2 Cup sugar
- 1/2 Cup Oil
- 3/4 Cup yogurt
- 2 Tbsp lemon juice
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Cup Blueberries Frozen
- 1 Tsp vanilla extract
- Preheat the oven to 180 deg C. Sieve the flour, baking powder and baking soda keep it aside.
- In another deep bowl whisk the oil and sugar till well mixed.Add the yogurt ,lemon juice and vanilla extract and mix until combined.
- Add half the flour and fold in gently followed with the other half.Mix till well combined but do not over mix otherwise the cake will be dense and tough.
- Sprinkle some flour on the blueberries and coat them well otherwise they will sink to the bottom of the cake.Now gently fold half of the blueberries into the batter.
- Pour the prepared batter into greased mini loaf pans and drop the other half of the blueberries on the top of the batter.
- Bake at 180 deg C for 20- 25 minutes or till a toothpick inserted comes out clean.
- Remember to toss the blueberries in the flour before adding to the batter ,otherwise they will sink to the bottom.
- If using frozen blueberries then there is no need to thaw.
- Do not over mix the batter, fold in gently otherwise the cake will turnout to be dense and tough.
These pics are so dreamy Sas, like a pot of water for a tired soul 😘😘😘🌟🌟🌟🌟
Wow! Love the presentation! 🙂
These lemon blueberry loaves look just wow !! Beautifully presented Saswati !
Wow Saswati what a lovely share. I am drooling. Loaf looks super tempting. Beautiful presentation 👌 👌
it looks like a fairy tale..so simple yet so delish .. 🙂 Bookmarking them!
omg!!!Fabulous presentation.Drooling.
Beautiful mini loaves, look so tempting. I remember during my first visit to Montreal, I too was so obsessed with blueberries. I made cakes, muffins, ice cream, drinks, till my son said no more blueberries. I love how those plump blueberries burst during baking.
Delicious…this cake looks tops!Bookmarking this recipe!
These look so tempting . Am going to buy blueberries and make them. What other fruit can you use?
Hi Lipi…you can use strawberry too.
Blueberry loaf looks amazing!! fab clicks too.
Simply gorgeous! While I am not particularly fond of blueberries, you look set to change my mind. 🙂
Looks wow !!! Drooling over this share 🙂
I see that you applied the cream on the piece of cake would you mind sharing the recipe of a white cream being used .nice pics