Soft & fluffy Lemon Blueberry Loaf. Loaded with juicy, fresh lemon, studded with blueberries and drizzled in lemon glaze. Made in one bowl and no mixer required!
Nothing says spring like a Lemon Blueberry Loaf. It's fresh and zingy with bursts of juicy blueberry in every bite!
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And the lemony glaze? That's there just because. Mostly because I like glaze on cake, and also because I asked on Instagram and 61% of you agreed with me.
You can easily omit it though. The loaf is sweet enough and moist enough without it, but if you do, instead, I recommend a small handful of granulated sugar sprinkled over the top, just as it goes in the oven, to make a super yum, crunchy crust.
A big, thick slice of this vegan loaf cake, with or without some of my vegan butter is like springtime eating perfection and I should know because I've eaten about 3,000,052 slices this week.
We're talking:
- AMAZING spring infused cake made with fresh lemons and beautiful bluebs. I can die happy.
- Crunchy outsides ...literally my favourite bit of loaf cakes
- Fluffy, soft sponge inside
- Bursty bluebs in every bite
- Cornmeal for depth of flavour, colour and texture
- Fragrance like no other at all stages from prep to baking to eating
- Zingy lemon glaze drizzled ALL OVER the top to make it look like you know what you’re doing with cake decorating ..
And the beauty of the glaze is that it has just 2 ingredients for you to mix up, then you just drizzle it all on haphazardly. It looks good however it lands!
Don't worry if you are gluten-free because I've got you covered too. I've tweaked this recipe to make you your very own Gluten-Free Lemon Cake with Blueberries!
Ingredient & equipment notes
(For detailed measurements and instructions, see the printable recipe card).
Here's what you need to make my Lemon Blueberry Loaf:
And here's what you need to make the simple lemon glaze:
You will also need a loaf pan.
How To Make Lemon Blueberry Loaf
Step 1 - Add the dry ingredients, except the sugar, to a mixing bowl and whisk them together
Step 2 - Zest your lemons like a boss. Yes, I hate zesting citrus fruits too, but that's where all that lovely flavour is so don't skip it, then add them to a jug with all of the wet ingredients and the sugar and give them all a good stir up
Step 3 - Pour the wet ingredients into the dry ingredients and stir together then add the blueberries
Step 4 - Fold them through
Step 5 - Then spoon into a loaf pan and bake
Success Tips
- Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having!
- Even if your loaf pan is non stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it's baked.My favourite loaf pan is this one from USA Pan.
- How can you tell when it's cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean (apart from a little sticky blueberry juice), then its done, or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time.
- Let the loaf cool completely before you cut it. I know it's tempting to break into it when it's still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb. It won't be as moist and it won't keep as well.
- If you are glazing it, you must wait until it is completely cool.
Possible variations
Some ways you can adapt my Lemon Blueberry Loaf recipes are:
- Swap the cornmeal for shredded coconut
- Skip the frosting and add a generous heap of vegan streusel before baking, or bake it with the streusel then add a drizzle of frosting on top of it if you want to be really extra!
- Use raspberries instead of blueberries
- Use vegan cream cheese frosting instead of the glaze
- If you can get them, vegan white chocolate chips would be a lovely addition!
Hungry for more?
For more lemon-y springtime treats, check out these great options:
- Sticky Lemon Strawberry Sweet Rolls
- Vegan Lemon Muffins
- Earl Grey Vegan Cake with Lemon Frosting
- Luscious Lemon Cheesecake Smoothie
📖 Recipe
Lemon Blueberry Loaf
Author:
Ingredients
- 2 cups (250 grams) all purpose flour , (in the UK use plain flour)
- ½ cup (75 grams) fine or medium grind cornmeal , unsweetened shredded coconut can be used as an alternative
- ¾ teaspoon baking soda , (bicarbonate of soda in the UK)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ½ cup (120 mls) melted coconut oil (measured after melting) , use refined coconut oil if you prefer no coconut flavour. Any other neutral tasting liquid oil can be used instead, Extra Virgin Olive Oil also works amazingly well, but you need t love that distinct olive oil flavour
- ¾ cup (150 grams) cane sugar or white granulated sugar
- ¾ cup (180 mls) unsweetened milk of choice
- 2 medium lemons worth of zest , (zest them first then juice them after)
- ¼ cup (60 mls) freshly squeezed lemon juice , (usually about 2 medium lemons)
- 1 cup (130 grams) fresh or frozen blueberries , plus another small handful for decorating the top(fresh will give the best flavour
For the frosting
- ¾ cup (95 grams) powdered sugar
- 2 - 4 tablespoons freshly squeezed lemon juice , the amount needed will vary. Please take note of my directions below
INSTRUCTIONS
- Preheat the oven to 375°F (190 *C), then grease a standard 1lb loaf pan ( 8.5 x 4.5 x 2.75 inches) with some coconut oil, or any other neutral oil you have. Place a long strip of baking parchment along the bottom and up either end to act as handles which will allow you to lift the loaf out easily once it's baked.
- To a large bowl, add the flour, cornmeal, baking soda, baking powder and salt. Whisk them together to combine.
- In another bowl or jug, add the melted coconut oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together really well until thick and gloopy.
- Make sure everything is ready to go, oven at temperature, loaf pan ready and at your side, before you continue. Then, pour the wet mixture into the dry mixture. With a spatula or wooden spoon, fold them together. Do not beat it or whisk it really hard as that will affect the texture of the loaf. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold those in too.
- Immediately spoon the batter into the loaf pan, smooth out the top, and sprinkle over a few extra blueberries (not essential, it's just for looks!). If you don't intend on glazing the finished loaf, a handful of granulated sugar sprinkled all over the top is nice as it will bake up to give a lovely crunchy top.
- Get it into the oven without hanging around (we want to really take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for 47 - 55 minutes. If you use frozen blueberries it might take a couple of minutes longer. Check it at about 47 minutes, by poking it in the centre with a toothpick. If it comes out clean, except for perhaps a little blueberry juice, then it's done. Or press the centre with your finger. If it bounces back it's done. If it leaves a dent put it back in the oven for a few minutes.
- Use the parchment paper handles to gently lift the loaf out of the pan and place on a cooling rack. Remove the paper from the base and leave on the rack until completely cool.
- Once the loaf is completely cool, in a small bowl, add the powdered sugar. Gradually add the lemon juice 1 tablespoon at a time, stirring really well between each addition. It will feel like there is not enough liquid, then all of a sudden it will come together into a thick, smooth glaze. You shouldn't need more than 4 tablespoons. The amount needed will vary depending on humidity though.
- Once the glaze is completely smooth and drizzle-able, use a spoon to drizzle it all over the top of your loaf. Leave it for at least 10 minutes to set up a bit before cutting.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Barbara says
Yummilicious! I usually make blueberry buckle or other simple loaf cakes when the berries are in, but there’s so much butter in them, and eggs too. In my search for a recipe that had neither, I found yours, made it today and oh so good! Without all that cholesterol. I used canola oil as I didn’t have coconut. Otherwise left your recipe as is and I will surely be baking this again. Thank you!
A Virtual Vegan says
I'm really pleased you enjoyed it Barbara!
Devin says
Would it work to use melted vegan butter instead of coconut oil?
A Virtual Vegan says
It might be ok, but there is a chance the texture won't be so nice. Vegan butter isn't 100% fat like coconut oil and contains other ingredients including water etc. When using vegan butter you often need a bit more than you would oil to compensate for that.
Abhirami says
The cake turned out really nice. Have made it twice and the second one was with orange zest and juice instead of lemon.
Really good recipe that is simple & reproducible.
A Virtual Vegan says
Glad you're enjoying it! I need to try it with orange too!
Veggie In the Six says
This looks amazing! Any other substitutes to the cornmeal or shredded coconut? I don't have either
:( What role does this play in the loaf?
A Virtual Vegan says
It's there for texture. I'm sure you could probably get away with omitting it, or ground almonds would work if you have some.
Michelle says
This recipe caught my eye and called my name today and luckily I had some lemons in the fridge and blueberries in the freezer! I was intrigued by the addition of corn meal but it really does add something wonderful to this loaf! I could barely hold myself back while waiting for it to cool, it smelled so amazing. The flavour did not disappoint! Thanks!
A Virtual Vegan says
So pleased you enjoyed it Michelle!
CS says
It is a very pretty desert and looks delicious, These would’ve so perfect as cupcakes, how long would you suggest baking them 27-30 minutes?
A Virtual Vegan says
I would think about 20 minutes but test one with a toothpick to make sure. If it comes out clean (except for some blueberry juice) they are done. If not give them a few minutes longer.
Uta Pfaff says
OMG !!! A dream !!! I used coconut oil and vanilla flavored soy milk. The cake stayed fresh and moist. Delicious !!!
A Virtual Vegan says
Thank you Uta! I'm really pleased you're enjoying it!
Jess Pettersen says
my new favorite loaf recipe! it was a huge hit with everyone I shared it with. i’m wanting to make an orange loaf as well, and looking towards this recipe because of its amazing texture. if I were to swap the lemon ingredients out for their orange counterparts, and use something like pistachios or carob chips in place of the blueberries, do you think it would work?!
A Virtual Vegan says
I'm glad you're enjoying it! Yes orange will work fine instead of the lemon. And any mix-in you like will work in place of the blueberries. Pistachio or almonds would be good. Orange and blueberries actually go really well together though, or you could use raspberries (fresh or frozen) or dried cranberries. And now I'm craving an orange version myself!
Jess says
thanks so much! I look forward to seeing an orange loaf recipe from you at some point in the future ;]
Dr. Mark Yoslow says
This is my second time making your wonderful recipe (in New York), and I've shared it with a friend who is a great baker in Colorado. If you've heard of demerara sugar, it makes a great crust on this loaf. The sugar has a caramel flavor that is great in a cup of coffee. The coarse crystal version is a perfect toping as an addition to the blueberries cast on the top of the loaf. Also, I found there is a big difference between coconut oil and canola oil relative to the gloppiness of the batter. Coconut oil gives the big glop but canola oil produces a finer crumb and a firmer product. Both are great. What do you think of using chopped Honey Crisp apple instead of the berries? I'd like your opinion. Thanks for this well-thought-out recipe. You are a kitchen samurai in my book.
A Virtual Vegan says
Thank you! I'm really pleased you're enjoying it. I like it with crunchy sugar on top too. I used to use demerara sugar a lot when I lived in England. I don't see it often here in Canada though. I tend to use turbinado sugar when I want a crunchy top for cakes/muffins.
As for apple, I think it might work. I've never tried it though. I think I would prefer the lemon and berry combination. Raspberries (fresh or frozen) work incredibly well in place of the blueberries so that's an idea too. And have you see my apple cake? That's got a crunchy sugar and almond top. You might like it! https://avirtualvegan.com/vegan-apple-cake/
Denise says
Would I need to adjust the other ingredients if I made without the blueberries?
A Virtual Vegan says
No it should be fine if you just omit them. A lot of people make this recipe with fresh or frozen raspberries if they work better for you though!
Denise says
Thank you. I made the recipe with just lemon and baked them as cupcakes sprinkled with sugar. So light and fluffy and a nice slightly crispy top.. They’re not going to last long.
Susie says
Would I need to double up on all ingredients to use a 2lb loaf tin x
A Virtual Vegan says
Even though they call them 1lb and 2lb pans they all vary in volume slightly. I'd double the recipe and be sure to only fill the pan 2/3 full. If you have any batter leftover bake it as muffins. You can always freeze them! Hope that helps!
Gill says
I have made this cake three times now and it's been fab every time. I absolutely love it and so does everyone else I've shared it with. My elderly neighbour asked me where I'd bought it as she was going to get her son to bring one with her shopping; when I told her it was home made she couldn't believe it, she said it was so professional!
So easy to make and comes out perfectly every time.
I didn't have cornmeal but bought polenta and blitzed it to make it finer. Just a beautiful cake x
Sarah says
Delicious! I didn’t have cornmeal or baking powder, so I substituted the baking powder with 1/2 of whole fat yogurt w/ a little added baking soda, and I used almond flour instead of cornmeal! Using the yogurt definitely balanced the dryness of the almond flour and it turned out moist and delicious. I also poked the top of the cake before pouring glaze on top.
Nancy says
This loaf is absolutely amazing! My entire family loved it - so, it's definitely non-vegan approved. The only change I made was reducing the sugar down to 1/2 cup and not using the glaze, but we found it to still be the perfect amount of sweetness. This recipe is definitely going to be used again and again.
Emilia says
Would this cake work with gluten free flour?
A Virtual Vegan says
I have an oat flour version https://avirtualvegan.com/gluten-free-lemon-cake-blueberries/