Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf CakeBlueberries are rich in potassium, vitamins A and C, and antioxidants that have astringent properties and help protect the kidneys.


  • ½ cup Nutrioli®
  • 3 eggs
  • ¾ cup sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1½ cups flour
  • ⅔ cup cornmeal
  • 2 tsp baking powder
  • Pinch of salt
  • 2 cups fresh blueberries
  • 1 cup plain yogurt

For icing:

  • 1 cup powdered sugar
  • Juice of 2 lemons
    Valor nutritivo por porción

  • 364 kcal
  • 14g Fats
  • 6g Proteins
  • 55g Carbohydrates


  1. Sift flower with baking powder and salt and mix together.
  2. Beat Nutrioli® with eggs. Once mixture stiffens, add sugar and continue beating for 2 minutes.
  3. Add yogurt, dry ingredients, lemon juice and zest, and then blueberries.
  4. Pour into a loaf pan that has been greased or covered in wax paper and bake at 350 °F for 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, let cool and release from pan.

For icing:

  1. Sift powdered sugar and add lemon juice little by little, stirring constantly, until achieving desired consistency. Pour over loaf, let dry and repeat.



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