It’s berry season! The markets are packed with beautiful, juicy and sweet berries and what better way to celebrate than with a little cake? This loaf is light and fluffy and would be perfect for a breakfast, brunch, tea-time snack or dessert.
I love how a little bit of citrus makes the blueberries pop! It would be awesome with raspberries, blackberries or even strawberries (hello strawberry lemonade cake!) so get creative and use whatever berries you have on hand.
- 2 large eggs
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- Juice and zest of one lemon
- 1 tablespoon of oil (I used canola)
- 1&1/2 cups all purpose flour
- 1 teaspoon of baking powder
- Pinch of salt
- 1/4 cup of lowfat milk
- 1 cup of blueberries (I used frozen)
Move oven rack to lower middle position. I put mine on the second notch from the bottom, this is more important if the heat source comes from the bottom, as with most gas and electric ovens. If you have a convection oven that circulates the heat, the position of the rack is less important.
Preheat oven to 350 degrees.
Grease a loaf pan with nonstick spray and set aside.
In a mixing bowl, lightly whisk eggs and mix in sugar, vanilla extract, lemon juice and zest, and oil. Sift in flour, baking powder and salt and combine. Finally, mix in milk and stir until batter is combined but do not overmix. Gently fold in berries.
Pour mixture into loaf pan and bake in the oven and bake for about 50 minutes. Remove and allow to cool before enjoying!
Nutrition Information | Makes 8 chunky slices or 12 standard loaf portion slices – I prefer chunky slices! 🙂
If cutting into 8 slices:
232 calories, 3.5g fat, 46g carbs, 1.3g fiber, 4.1g protein (6 Weight Watchers PointsPlus per serving)
If cutting into 12 slices:
154 calories, 2.3g fat, 30g carbs, 1g fiber, 2.7g protein (4 Weight Watchers Points Plus per serving)