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Eggless One-Bowl Lemon Blueberry Loaf Cake

Lemon Blueberry Cake, Eggless Cake, One-Bowl Baking, Moist Loaf Cake

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Eggless One-Bowl Lemon Blueberry Loaf Cake

Lemon Blueberry Cake, Eggless Cake, One-Bowl Baking, Moist Loaf Cake

PREP time 10 min
BAKE cook 45 min
TOTAL time 55 min
Yield 1 Loaf Cake (8-10 Slices)
Difficulty Super Easy

Ingredients

  • Dry Ingredients: 2 cups (280g) all-purpose flour or self-raising flour

  • Sweetener: 1 cup (200g) granulated sugar

  • Leavening: 1 tsp baking powder + ½ tsp baking soda

  • Liquids: 1 cup (240ml) milk (or plant-based milk for vegan/parve)

  • Fat: ½ cup (120ml) neutral vegetable oil or melted butter

  • Citrus Flavor: Zest of 2 fresh lemons + ¼ cup (60ml) fresh lemon juice

  • Berries: 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent
    sinking)

  • Flavor Enhancers: 1 tsp vanilla extract, pinch of salt

  • Optional Lemon Glaze: 1 cup powdered sugar + 2 tbsp fresh lemon juice

Method

  1. 01

    Prep & Oven: Preheat your oven to 175°C (350°F). Line a standard loaf pan with parchment paper or grease well.
  2. 02

    Mix Wet & Dry in One Bowl: In a large bowl, whisk together sugar, milk, oil, lemon juice, lemon zest, and vanilla extract until sugar dissolves.
  3. 03

    Sift Flour & Leaveners: Sift flour, baking powder, baking soda, and salt directly into the bowl. Whisk gently until just combined into a smooth batter—do not overmix.
  4. 04

    Fold Blueberries: Toss blueberries with 1 tbsp of flour (this prevents them from sinking to the bottom) and gently fold them into the cake batter.
  5. 05

    Bake: Pour batter into the prepared loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  6. 06

    Cool & Glaze: Allow the cake to cool completely. Optional: Drizzle with simple lemon glaze for extra tanginess and serve!

Step by step

Clear process images displayed in the same order as the method.

In a large bowl, whisk together sugar, milk, oil, lemon juice, lemon zest, and vanilla extract until sugar dissolves. 1
Mix Wet & Dry in One Bowl:

In a large bowl, whisk together sugar, milk, oil, lemon juice, lemon zest, and vanilla extract until sugar dissolves.

Toss blueberries with 1 tbsp of flour (this prevents them from sinking to the bottom) and gently fold them into the cake batter. 2
Fold Blueberries:

Toss blueberries with 1 tbsp of flour (this prevents them from sinking to the bottom) and gently fold them into the cake batter.

Pour batter into the prepared loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. 3
Bake:

Pour batter into the prepared loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Allow the cake to cool completely. Optional: Drizzle with simple lemon glaze for extra tanginess and serve! 4
Cool & Glaze:

Allow the cake to cool completely. Optional: Drizzle with simple lemon glaze for extra tanginess and serve!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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