a melange of recipes, cuisines and food stories and my adventures in the culinary world

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.

 

Eggless Lemon Blueberry Loaf

 

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.

 

Eggless Lemon Blueberry Loaf

 

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.

Eggless Lemon Blueberry Loaf

 

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Eggless Lemon Blueberry Loaf
Eggless Lemon Blueberry Loaf
Print Recipe
Here is a recipe of low fat, eggless, Moist and soft Lemon Blueberry loaves bursting with refreshing blueberries and zesty lemon flavour.
Servings Prep Time
3 Mini loafs 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
3 Mini loafs 10 Minutes
Cook Time
25 Minutes
Eggless Lemon Blueberry Loaf
Eggless Lemon Blueberry Loaf
Print Recipe
Here is a recipe of low fat, eggless, Moist and soft Lemon Blueberry loaves bursting with refreshing blueberries and zesty lemon flavour.
Servings Prep Time
3 Mini loafs 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
3 Mini loafs 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Mini loafs
Instructions
  1. Preheat the oven to 180 deg C. Sieve the flour, baking powder and baking soda keep it aside.
  2. In another deep bowl whisk the oil and sugar till well mixed.Add the yogurt ,lemon juice and vanilla extract and mix until combined.
  3. 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.
  4. 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.
  5. Pour the prepared batter into greased mini loaf pans and drop the other half of the blueberries on the top of the batter.
  6. Bake at 180 deg C for 20- 25 minutes or till a toothpick inserted comes out clean.
Recipe Notes
  • 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.
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