Lemon Blueberry Loaf Cake
Moist and delicious bursting with blueberries and subtle lemon flavour. Lemon Blueberry Loaf Cake is perfect for breakfast or to go with tea or coffee!
Ingredients
Blueberry Loaf Cake
- 2 cups Plain Flour
- 1 cup Caster Sugar
- ½ cup Vegetable Oil (See Notes)
- 1 cup Plain Yoghurt (See Notes)
- 2 Large Eggs
- 2 tsp Baking Powder
- 1½ cup Blueberries
- 2 tbsp Lemon Juice
- ¼ tsp Salt
- 1 tsp Vanilla Essence
Lemon Icing
- ½ cup Icing Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Milk
Instructions
- Preheat the oven to 160° C /320 ° F degrees. Spray some oil in it and Line a loaf pan with baking paper
- In a bowl, whisk together the yogurt, sugar, eggs, lemon juice, vanilla extract and vegetable oil.
- In a large bowl whisk together the flour, baking powder and salt.
- Add flour mixture into wet ingredients in 2 batches, mixing well with each addition.
- In a bowl toss blueberry with 1 tbsp of plain flour and fold them in the batter.
- Pour the mixture into prepared tin and bake until skewer comes out clean. It can take around an hour or slightly more. If the cake is turning brown on the top cover it with foil.
- While the cake is in the oven prepare lemon icing by combing icing sugar, lemon juice and milk. It should be pouring consistency. Add more milk to adjust the consistency.
- Once the cake is done, remove it from the oven and cool it on wire rack. Allow the cake to cool down to room temperature and then drizzle or pour the icing over the cake.