This is a delicious recipe for Blueberry Lemon Loaf Cake. It is moist and flavourful and perfect for breakfast, snack, or dessert.🍋🫐🍰

Supplies

1 CUP SUGAR

2 LEMON ZEST

1/2 CUP OLIVE OIL

1 TEASPOON VANILLA EXTRACT

2 TABLESPOONS LEMON JUICE

2 EGGS

1/2 CUP PLAIN YOGURT

2 TEASPOONS BAKING POWDER

1 TEASPOON KOSHER SALT

1 1/2 CUP FLOUR

1 PACK OF BLUEBERRIES (you can use other fruits like strawberry, raspberry, blackberry)

TOP WITH BROWN SUGAR (optional)

Step 1: Sugar, Lemon Zest and Wet Ingredients

In a large bowl, pour one cup of sugar and zest two lemons into the sugar. Mix the sugar and lemon zest until the sugar turns into a yellowish color. After that combine your wet ingredients! Mix in 1/2 cup of olive oil, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 2 eggs (mix one egg at a time), and 1/2 cup of plain yogurt.

Step 2: Combine Your Dry Ingredients

With your wet ingredients, combine 2 teaspoons baking powder, 1 teaspoon kosher salt, and 1 1/2 cup flour and mix in your pack of blueberries. Save some blueberries for the topping as well. Make sure to pour the flour in slowly and mix the batter slowly. You can add more or less flour depending on the consistency. The batter should be like a thick, fluffy liquid. Remember to not overmix the batter once the dry ingredients are combined to avoid the loaf being too chewy and stiff and not airy and moist.

Step 3: Put in In a Loaf Tin and Bake

Line your baking tin with a large parchment paper for easy removal of the loaf cake once baked. Pour your batter into the tin, and sprinkle the leftover blueberries and brown sugar. Bake your cake in a preheated oven at 180 C or 356 F for 45 to 50 minutes. Use the toothpick method before removing it from the oven. Allow the loaf cake to cool down before cutting and enjoying :)