"Eggless" Lemon-Blueberry Mini Loaf

Happy Spring, or is it Summer already?! Is the weather crazy or what? Just two weeks into Spring and I am already seeing people in summer outfits... shorts, tank-tops, t-shirts, sandals seems to be the trend. With such huge shift in weather conditions, where are we heading?? Often enough, just the thought of it creeps me out..

In an attempt to keep myself cool, I had to bake this beautiful blueberry-lemon cake. For all you know... just the thought of baking something lemony makes me feel better!! This sweet-tart lemony goodness with bright "spring" flavors is not only simple and quick to whip-up but also extremely delicious... Just one more reason to be thankful for... S-P-R-I-N-G!!

I love lemon anything. Plus, lemon & blueberries is a match made in cake heaven. The cake itself isn’t overly sweet and has a great citrus flavor - my kinda cake! These little loaves are great for tea time or for those anytime cravings. Definitely, one of the best "eggless" cakes that I have baked in recent times.

The cake developed great flavors the following day and remember.... for best flavors, use ONLY fresh lemons and lemon juice! Don't disappoint yourself with one of those "bottled" substitutes. The lemon zest too helps in intensifying the flavor of lemon in the cake. That essential oils from lemon zest really makes the lemon scent pop.

Since we are using lemon zest (thin yellow shavings from the outer layer of lemons), remember to buy "unwaxed & organic" lemons. If for any reasons, you can't get your hands on organic produce, be sure to thoroughly wash the fruit before using. Also, You must go shallow while zesting, leaving behind the more bitter white pith underneath. This might sound a little tricky at first, but can be easily picked up with practice. Using a good zester and applying the right pressure while zesting can do the trick.

Though I have baked this cake into mini loaves, you can bake these goodies in whatever baking tins that you might fancy. Just keep an eye at the 20 min mark for each type of tin might take different time for baking.

Basic Info
Complexity - Medium
Prep time - 20 mins
Cook time - 25 mins
Serves - 5 mini-loaves
Recipe source - kidcultivation.com

Ingredients
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

2/3 cup sugar
4 tbsp unsalted butter, at room temperature

1/2 tsp real vanilla extract
1/4 cup plain greek yogurt
1/3 cup buttermilk
Zest of 2 lemon
Juice of 2 lemon

1 cup blueberries (I used fresh)
2 tbsp turbinado sugar

Instructions

Preheat the oven to 400 degrees. Grease mini loaf cake pan. Line the bottom with parchment paper and grease the parchment. Flour the bottoms and sides of the pan.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.

In a large mixing bowl, add sugar. To this, add the lemon zest and massage the zest into the sugar using your fingers. Add butter and beat with an electric mixer for a few minutes until the mixture is pale yellow, light and fluffy. Don't forget to scrape down the sides and bottom of your bowl. Add vanilla, yogurt, and buttermilk and beat until everything is well combined. 

Add half the flour mixture and combine gently until just incorporated. Scrape down the sides of the bowl, add the remaining flour mixture and combine again until just combined.

Divide and pour the batter into the prepared pans. Scatter the berries evenly over the top. Sprinkle the top of the cake with turbinado sugar.

Bake 25-30 minutes until the top is nicely browned and set in the center. Let the cakes cool down completely. Serve & enjoy!

Note:

- Linking to "YBR - Your Best Recipes" hosted by Spiciefoodie.