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
Did you make this recipe?
Be sure to rate it and leave a review below!
📖 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.
roze albina says
Too amazing for words! I just made this loaf this evening and I promise on my life that I will NEVER ever use another blueberry lemon loaf recipe other than this one! The balance of the lemon and the blueberries is suburb!. I used flaked coconut instead of the cornmeal and I love it. I think the coconut gives it that extra savory flavor. I don't know who made-up this recipe, but they need a medal! Thank you for sharing this recipe! Sooo yummy!
Andrea says
Delicious! This is going in my forever file. I used vegetable oil, coarse cornmeal and unsweetened almond milk. Next time, I'll try coconut oil and finer cornmeal to see how much difference that makes. My oven started at 375 but was up to 400 after 20 minutes, so it only took 40 minutes to bake. Because the top formed more of a crust than I expected, I would recommend following her suggestion to add blueberries to the top. Plus, It seemed like it could use the extra berries. Thank you for this excellent recipe!
Amelia says
This recipe is a keeper! I made it and let it sit overnight, and am trying to pace myself from devouring it. I used a little more lemon zest than the recipe called for and mixed blueberries with raspberries, but followed everything else to the t. It’s moist and tart and everything I hoped it would be. thank you for sharing!
Caron Pillion says
The best vegan cake I've made period. Texture, flavour, everything was spot on. It's so fluffy and lemony!
Hayley Edwards says
Just made this and it's fabulous. Thank you so much!
Do you think I could use raspberries when I make it again?
A Virtual Vegan says
So pleased you enjoyed it! Raspberries are great in this recipe instead of the blueberries. Fresh work better than frozen because they don't bleed into the batter so much and are drier.
Jen says
Hi there! First of all, the flavors in this are amazing! I have made it three times now and it disappears quickly each time. But! Each time it has come out kind of crumbly... like when you slice it, it's not dry but doesn't hold together as well as say like a banana bread? I was wondering if I could just do flour instead of adding the cornmeal... would I increase the flour the same amount as the cornmeal that goes in?
Thanks, Jen
Jess says
Hello,
Thank you for the recipe. I made this loaf today and it came out to be VERY crumbly and not quite sweet. Even after cooling, the loaf keeps breaking apart and it doesn't hold together. I'm not sure what went wrong, literally followed this recipe to a T. It's also quite bland - even after adding all that lemon zest and lemon juice, there's no citrusy flavor and there isn't enough sugar, so the loaf just tasted like very crumbly bread, which was disappointing.
A Virtual Vegan says
If it is crumbling then it makes me think that something went wrong when you were making it like an ingredient change or not the right amount of something. This is one of my most popular recipes and gets nothing but great feedback and all of my recipes are tested by me and a team of recipe testers so I know they will work reliably in kitchens other than my own.
When made exactly as per the recipe it stays together and slices perfectly and it's not bread-like at all.
You mention it's not sweet enough but there's 3/4 of a cup (150 grams) of sugar in it. That's a standard amount for a cake with 2 cups of flour and it's plenty sweet enough, especially with the very sweet powdered sugar frosting too. Any more and it would be way too sweet.
Did you weigh and measure everything accurately? Ideally with a digital scale? Cups are notoriously inaccurate.
Did you change anything at all? No matter how small. Baking is a science. For it to turn out perfectly everything has to be followed absolutely exactly.
You did use all-purpose flour as per the recipe and not another kind? What brand did you use?
Did you reduce the oil or use something else instead? For instance vegan butter maybe? Oil and vegan butter are not interchangeable at exactly the same amount. You need substantially more vegan butter because it's not 100% fat. That's why it's not listed as an option here.
Is there a chance you overbaked it? All ovens and bakeware are slightly different which is why the time I give is a guide and it's important to use your own judgment and knowledge of your oven.
I hope that can help you pinpoint what might have happened!
Jess says
Hello, thank you for your response.
I'll bake this recipe once again since I do see that it is quite popular and the reviews are good.
roze albina ches says
Oh my goodness. You may have left out a few of the ingredients. Plus I used flaked coconut instead of cornmeal, used whole milk, and canola oil.
The sweetness is perfect, not too much or less. Sorry you had that experience. Mine held together perfectly.
Stephanie says
Loved this bread so much!! I’ll call it bread, even though it tastes more like a delicious cake?, makes me feel a little better about eating most of the loaf. I had some left over vegan cream cheese frosting that was excellent on top. Any success on a gluten free version? I especially like using oat flour, but not sure if that’s a good sub here? Thank you!!
A Virtual Vegan says
I have the perfect answer: https://avirtualvegan.com/gluten-free-lemon-cake-blueberries/
So pleased you're enjoying it!
Denise says
I made this for the first time today. Love it love it love it ?. This is now my go to lemon and blueberry loaf. Thank you for sharing
Karin Johnson says
This recipe is incredible! I've lost tract on how many times I've made it lol.. It's the answer to gift giving, bringing to holiday meals and slicing a piece here and there from the freezer.... althoughit doesn't last long lol :)
Deanna Myers says
Could you use apple sauce instead of oil?
A Virtual Vegan says
I have only tested this particular recipe with oil, so if a sub is used I can't guarantee results. But, in my experience applesauce isn't a great substitute for oil in baking. It adds way too much moisture and affects the texture greatly. It's also acidic which can affect the balance of ingredients and how the recipe works especially in a recipe like this one which contains a lot of acid from the lemons. Too much acid can cause a cake to collapse.
West Cook says
I used half applesauce and it turned out just fine
Nicole says
Hello Melanie,
I made this loaf two days ago and it was incredible. The texture and taste were just perfect! The next morning we put a couple of slices in the pan with some vegan butter and it was crunchy on the outside and just as delicious as on the first day! Thank you for such a great recipe!
A Virtual Vegan says
I'm so pleased you enjoyed it Nicole! Frying in butter sounds like a delicious way to use up the leftovers!
Ana says
Hi Melanie, I’ve been doing this recipe and everyone loves it so much that a friend now asked me to make it for her birthday cake. What do you recommend if I want to double the size? Would just making the double amount of batter and using a bigger pan work? Thank you so much!
A Virtual Vegan says
Glad you're enjoying it Ana! You can easily double the batter and use a bigger pan. Or if you wanted to make a layer cake, double of this recipe should fill 2 x 8 inch pans. Obviously, cooking times will change and I can't advise on that as I haven't tried it but you're familiar with the recipe so know what it looks like when ready, and just test it with a skewer or thin knife to check it come out clean. I would guess baked as 2 layers in 8 inch pans it will take about 35 to 40 mins.
You know what would work amazingly with it in a layer cake? My lemon curd: https://avirtualvegan.com/vegan-lemon-curd/
Hope that helps!
Michelle Oie says
The cake was lemony & moist. Everyone asked for seconds & it was devoured. I was unsure of the included cornmeal but it created a nice texture. Also, I now use monkfruit instead of granulated sugar in all my baking with great success. As I was adding the wet into dry ingredients, the melted coconut oil started to harden. Is that what you mean by gloppy? The recipe was easy to follow & would easily accommodate other berries. Thank you!
A Virtual Vegan says
Glad you enjoyed it! When you mix the liquids up the lemon juice can curdle the milk a bit (the extent of this depends on what type of milk you use) and can make it go a bit thick and lumpy. That's what I was referring to. But, it's fine if the coconut oil starting getting a bit lumpy too. That's just because the milk was cold. It doesn't make a difference to the end result.
Laura says
I tried this recipe as I had some frozen berries taking up room in my freezer, now I always make sure I have some there, so I can make this loaf! Really tasty and always a success, even with non vegan guests!