Lemon Blueberry Loaf Cake with condensed milk

Lemon blueberry loaf cake wih condensed milk and sour cream

5 from 3 votes

Lemon Blueberry Loaf Cake with condensed milk

This Lemon Blueberry loaf cake recipe is perfectly moist and packed with the delicious flavour of lemon and bursting with blueberries. Made with condensed milk, sour cream, and olive oil for a creamy moist cake.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American, Canadian

Keyword: lemon blueberry bread, lemon blueberry loaf, Loaf cake

Servings:

Calories: 460kcal

Author: Maricel

Equipment

loaf pan

Ingredients

½ cup sour cream
⅓ cup condensed milk
½ cup olive oil
¾ cup granulated sugar
3 tbsp lemon juice
1 ½ tsp lemon zest or zest of the whole lemon
2 large eggs at room temperature
2 ¼ cups all-purpose flour spooned and levelled
2 tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract
2 cups fresh or frozen blueberries

For the glaze:

¼ cup condensed milk
½ tsp lemon zest

US Customary - metric

Instructions

Preheat oven to 350°F. Grease the loaf pan with cooking oil or baking spray and line with parchment paper. Set aside.
In a large mixing bowl, whisk eggs and sugar for about 2 to 3 minutes until light and sugar almost dissolved. Add sour cream, olive oil, condensed milk, vanilla, lemon juice, and lemon zest. Mix until well blended.
In a separate bowl mix all-purpose flour, baking powder and salt.
Add dry ingredients to wet ingredients in four addition and mix just until combined. Do not overmix. Add the blueberries, slightly mix and fold them with the mixture.
Pour the mixture in the greased lined with parchment paper loaf pan. Bake at 350 F for about 55 minutes to an hour or until when a toothpick inserted into the center come out clean.
Let it cool in a loaf pan for 10 minutes, then cool completely on a wire rack. Transfer on a serving tray and pour the condensed milk and garnish with lemon zest.

Video

Notes

To avoid the blueberries sinking at the bottom of the batter. Toss the blueberries in 1 tbsp of flour before adding to the batter.

Storing

This Lemon Blueberry loaf cake can be store at room temperature for up to 3 days wrap or in a sealed container (without condensed milk glaze). Refrigerate for up to 5 days wrap or in a sealed container ( with glaze or without glaze)

Freezer-friendly cake- Freeze for up to 2 months. Wrap or in a sealed container ( with glaze or without glaze).

Nutrition