Eggless Lemon Blueberry Tea Cake | Eggless Lemon Blueberry Loaf
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!
Equipment
- Oven (OTG)
- 10" Loaf Pan
- Hand Whisk
- Silicon Spatula
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Lemon Blueberry Cake -
- 1.5 cups Maida/All-Purpose Flour
- ⅓ cup Butter at room temperature
- ¾ cup Castor Sugar Powdered
- ¾ cup Milk
- ⅓ cup Dried Blueberries
- 2 tablespoon Lemon Juice
- ¾ teaspoon Lemon Zest
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Vanilla Extract
For Icing –
- 3 tablespoon Icing Sugar
- 2 teaspoon Lemon Juice
Instructions
- 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.
Nutrition
Nutrition Facts
Eggless Lemon Blueberry Tea Cake | Eggless Lemon Blueberry Loaf
Amount per Serving
Calories
2107
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
23
mg
8
%
Sodium
1408
mg
61
%
Potassium
1014
mg
29
%
Carbohydrates
471
g
157
%
Fiber
14
g
58
%
Sugar
271
g
301
%
Protein
31
g
62
%
Vitamin A
320
IU
6
%
Vitamin C
18
mg
22
%
Calcium
717
mg
72
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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