About Eggless Blueberry Lemon Bread
I love to add fruits to my baking desserts. They bring refreshing flavors and add natural sweetness. I also love the citrus flavor, and for me, a combination of blueberries and lemon is just perfect. Texture: Eggless Blueberry Lemon Bread is light and fluffy. It is perfectly moist and very tender. Flavors: Blueberry Lemon Loaf Cake is bursting with fresh blueberries, and blueberries provide sweet and slightly tart flavors. While the fresh lemon juice adds refreshing flavor, lemon zest brings the perfect zing. Ease of Making: For this recipe, we do not need any electric mixer. The recipe is straightforward and comes together quickly. To make the batter, all we need are mixing bowls, a spatula, and a whisk.
Ingredients
Step by Step Directions
Preheat the oven to 350° F. Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.
In a large mixing bowl, take flour, baking powder, and salt. Whisk for a few seconds to combine well.
Add blueberries, and fold in gently with a spatula. Set aside. I like to add blueberries into the flour mixture, so flour coats them well. And while baking the cake, blueberries don’t sink to the bottom.
In another mixing bowl, add sugar, sour cream, milk, melted butter, lemon juice, lemon zest, and vanilla. Stir well until everything is combined and becomes a smooth mixture.
Now add this wet mixture to the flour mixture. Mix everything gently until just combined, and there is no visible flour. Do not overmix.
Pour the batter into a prepared loaf pan. Place some more blueberries on the top if you prefer.
Bake the blueberry lemon bread in a preheated oven for 45-55 minutes or until a wooden skewer or a cake tester inserted into the center comes out clean. Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the cake to cool completely in the pan.
Helpful Tip: Keep an eye on the cake. If the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
Once the eggless blueberry lemon bread is cooled, remove it from the pan, slice, and serve.
Storing and Freezing Suggestions
Eggless Blueberry Lemon Bread stays at room temperature for only a couple of days, covered tightly. So if you have leftovers, refrigerate the cake for up to a week. If you want to freeze the cake, allow it to cool completely. Then cover it tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the loaf cake for up to two months. Thaw the cake at room temperature before serving. Or thaw it in the fridge overnight and then at room temperature.
Helpful Tips
Use room-temperature sour cream and milk for the best result. If you have a kitchen scale, weigh the ingredients for accurate measurements. You can use oil instead of butter for this cake if you prefer. You can use low-fat sour cream or low-fat milk if you prefer, but do not use fat-free dairy products for this recipe. Keep an eye on the cake after 40 minutes of baking time because every oven is different. While baking, if the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
Why My Cake Sink In The Middle?
There are several reasons for the cake to sink in the middle.
If you take out the Eggless Blueberry Lemon Bread before it is completely baked, it may sink a few minutes after removing it from the oven. If the oven temperature is too hot, the cake will rise too quickly. And it will sink upon cooling. Incorrect measurements of the ingredients may also be a reason for the cake to sink. Opening the oven door too many times while the cake is baking may also cause the sinking of the cake from the middle.
Can I Make Muffins From This Recipe?
We have not tried this recipe for making muffins. But I will recommend checking out this muffin recipe, Blueberry Muffins Eggless. And in this muffin recipe, add lemon zest for the lemon flavor.
Can I Use Yogurt Instead Of Sour Cream?
Yes! Use the same amount of plain yogurt instead of sour cream. However, do not use low-fat or fat-free yogurt. There is no need to use Greek yogurt, but use the thick yogurt and avoid the whey part.
Can I Use Frozen Blueberries?
Yes! You can use frozen blueberries instead of fresh ones. Do not thaw the frozen berries to use in this recipe. Also, do not add frozen blueberries to the dry ingredients. Instead, fold them very gently into the final batter.
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