EGGLESS LEMON BLUEBERRY CRUMB CAKE | Amazing Crumb Cake Recipe | Cafe Style Cakes | Tea Time Cakes
Eggless Blueberry Lemon Cake | Amazing Crumb Cake Recipe | Dessert recipes easy at home | Cake
Lemon Blueberry Cake is a popular cake kept at many cafes. I have given it Crumble texture and made this. You can bake it without oven as well. & you can also skip BlueBerry if you want to. Enjoy with coffee, tea or just like a dessert. Can even carry in tiffin or while travelling.
Ingredients :
1 tbs Butter
2 tbs + 180 gm Plain Flour
1 tbs + 3/4 cup Powdered Sugar
1 Lemon Zest
1 tbs Lemon Juice
1/4 cup Oil (odourless)
Approximately 100-120 gm Blueberries
1 tsp Baking Powder
1 tsp Baking Soda
Method :
In a mixing bowl, take 1 tbs Butter
Add 2 tbs Plain Flour (alternatively oats can be used)
Add 1 tbs Powdered Sugar and mix with a spoon to get sand like texture
Refrigerate this crumb mixture
Take another mixing bowl, add 1 tbs Powdered Sugar (out of 3/4 cup sugar)
Add 1 Lemon Zest (make sure you shred lemon only till yellow portion)
Add 1 cup Milk (with room temperature)
Add 1 tbs Lemon Juice (to curdle milk)
Add remaining Powdered Sugar (out of 3/4 cup)
Add 1/4 cup Oil (odourless)
Whisk well all wet ingredients
Further take approxim 100-120 gm Blueberries
Add 1 tbs Plain Flour (out of 180 gm plain flour)
Mix it and keep aside
Take remaining flour in a bowl
Add 1 tsp Baking Powder
Add 1 tsp Baking Soda
Mix well and add it to the wet mixture
Add Blueberries and mix well
Further take a lined baking loaf
Pour the batter and drizzle crumb mixture on top
Pre heat the steamer on slow to medium heat along with a stand in it
Place cake loaf in it and cover with a lid
Bake the cake for 50-55 mins
(You can bake it in 10 min pre heated oven at 180⁰ for 35 min in the middle rack)
Let the cake cool down
Un-mould the cake and cut it into pieces
Enjoy Delicious Lemon Blueberry Cake
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Homemade vs Starbucks LEMON LOAF CAKE | Delicious Dupes
Today I'm making a STARBUCKS Lemon Loaf at home! More Dupes:
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Iced Lemon Loaf Cake Recipe:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 tbsp grated lemon zest
2 tbsps lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
¼ tsp baking powder
1/2 cup greek yogurt
2 tbsps butter
3 oz cream cheese
1 tsp vanilla extract
lemon juice
1 cup powdered sugar
1-2 tbsps milk
Pinch salt
I’ll start by creaming ½ a cup of butter that I’ve left out at room temp to soften, and to that, I’ll add ¾ cup of sugar. We’ll cream it up with a hand mixer until it’s well combined and then we’ll add 2 eggs, one at a time until they’re incorporated.
In another small bowl, I’ll combine 1 ¼ cup all-purpose flour, ½ tsp of salt, ¼ baking soda, and ¼ baking powder. I like using the combination of baking powder with baking soda for cakes to make a delicate moist and fluffy cake.
And finally, to infuse it with the lemony flavor, I have ½ cup of greek yogurt - the yogurt reacts with the baking soda to help with the leavening and it also has extra protein and fat to help keep the cake moist. 1 tsp of vanilla extract, and now I take zest of half a lemon, 2 tbsps or juice from a whole lemon.
Mix everything up and now we combine our ingredients.
Start with a little flour, mix and then a little greek yogurt, mix, flour, and yogurt until everything is gone. With a spatula, give it a final mix until it’s just combined and then we’ll transfer it onto an 8x4 baking pan that we’ve lined with parchment paper.
Into the oven it goes at 350 degrees for 55-60 minutes, I always err on the side of taking it out on the earlier side.
Let it cool completely for about an hour and while we wait for it to cool, let’s make a drink!
Do you know what goes well with this iced lemon cake? A matcha shakerato. I don’t think they have this at Starbucks, but they should.
We’ll start by prepping our matcha. I have this matcha packet and I’ll add it into a small bowl. Pour in about 4 oz of hot water, whisk it up and set aside.
Now for the fun part, into a cocktail shaker or a mason jar will do, add ice, your milk of choice (I like using almond milk or oat milk for this) and 1 tablespoon of maple syrup, 1 tsp of vanilla extract, a pinch of salt - trust me on this, it really balances out the flavors - and then give it a shake shake shake. Or mix mix mix. Now you could use this mason jar, but since we’re extra, i’ll pour it into a glass full of fresh ice, and then top it with our matcha. We get a nice frothy milk foam on top and a matcha drink that’s super refreshing.
Okay but back to the lemon cake. It’s completely cooled now and so I want to give it another pop of flavor by making a cream cheese glaze. In a bowl, we’ll add 3 oz of room temp cream cheese, 2 tbsps of room temperature butter, 1 tsp of vanilla extract, 1 cup of powdered sugar, a pinch of salt, and slowly add in 1 tbsp of milk at a time, mixing it until you get a nice pourable consistency. We’ll take our lemon loaf, put it on an icing rack and pour the glaze right over. Let it set in the fridge or at room temp for 15 minutes and let’s see if this iced lemon loaf cake is more dang delicious than Starbucks.
If you don’t want to eat just a pastry for breakfast or snack, let’s make it even more filling and balanced treat. I’ll cut the cake into cubes and drop it into a cup. Put a dollop of Greek yogurt, some berries, add some more of our cake cubes, and another dollop of yogurt, and berries. Now you have a lemon yogurt trifle parfait.
However you enjoy it, it’ll 100% be more delicious than Starbucks so give this recipe a try. LIke and subscribe for more dang delicious dupes of your favorite spots and I’ll see you next time for the next Dang Delicious Dupe!
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