Learn how to make easy and best eggless lemon blueberry tea cake recipe with detailed step by step pictures. Best Lemon Blueberry Loaf recipe – simple eggless recipe!
Grease the 10” loaf pan with butter generously and line it with parchment paper. Meanwhile, preheat the oven at 180°C for 20mins.
In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 teaspoon baking powder and ¼ teaspoon baking soda. Sieve once to mix it all well. Set aside.
In another mixing bowl add ⅓ cup butter (75 grams) at room temperature, ¾ cup powdered castor sugar. Beat it using a hand mixer or stand-up mixer until it is creamy.
Next add 2 tablespoon lemon juice, 3.4 teaspoon lemon zest and ¼ teaspoon vanilla extract. Beat again for a minute.
Now add ¾ cup milk (at room temperature) & ¼ teaspoon vanilla extract and mix again.
Add the flour mixture in to the wet mixture in equal parts.
Fold the mixture gently using a silicon spatula and combine the wet & dry ingredients together until the mixture looks creamy & shiny.
Add ⅓ cup dried blueberries.
Fold the mixture gently again.
Quickly transfer it to the greased & lined 10” loaf pan. Tap it gently to remove any air bubbles and even out the top. You can add some more dried blueberries on top if desired.
Bake at 180°C for 35-40mins in a preheated ovem until the top is golden brown and the tester comes out clean.
Rest it for 5 mins and gently unmould the cake. Invert it onto a wire rack and cool down completely.
It is optional to add an icing on top, but if preferred – mix together 2-3 tablespoon icing sugar and 2 teaspoon lemon juice. The mixture should be thick and of the dropping consistency. Drizzle all over the top of the loaf.
Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.
Notes
Increase the amount of the sugar to 1 cup if you prefer a sweeter cake.
The same recipe can be baked in a 6” or 7” round pan or bundt pan.