This Blueberry Lemon Loaf Cake is bursting with blueberries and lemon flavor. It is super moist, easy to make, and topped with a delicious sugar glaze. This blueberry lemon bread is really easy to make and I make this often, especially when berries are in season and plentiful. So here is simple version of this eggless blueberry loaf cake infused with lemon zest and lemon juice.
![](https://www.myspicetrail.com/wp-content/uploads/2023/07/image-40.png)
![](https://www.myspicetrail.com/wp-content/uploads/2023/07/image-41.png)
![](https://www.myspicetrail.com/wp-content/uploads/2023/07/image-42.png)
Eggless Lemon Blueberry loaf
Course: BreakfastServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
80 gm butter (at room temp.)
150 gm condensed milk
120 gm all purpose flour
1 tsp vanilla essence
1 tsp zest of lemon
1/4 cup fresh lemon juice
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup milk or as required
3/4 cup blueberry – tossed in 1 tbsp. flour
For the streusel
1/4 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons cold unsalted butter
Directions
- Preheat the oven to 350F/180C. Line a baking pan 8 x 4 inch with parchment paper or brush with oil.
- In a bowl, sift flour with baking powder, baking soda. Keep aside.
- Take a bowl add condensed milk, butter and vanilla extract beat with an electric beater till it becomes fluffy.
- add the above flour to the mixture and mix well.
- Add lemon juice and lemon zest.
- Add the blueberry and fold gently to avoid the blueberry from bleeding in the batter.
- Pour the batter into the previously prepared baking pan. Spread the streusel evenly over the batter, add a few blueberries on top and bake for 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Making the streusel:
- In a bowl, mix all ingredients together using a fork to form breadcrumb like texture.