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!
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!
Here’s what you need to make my Lemon Blueberry Loaf:
And here’s what you need to make the simple lemon glaze:
How To Make Lemon Blueberry Loaf
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
- Add the dry ingredients, except the sugar, to a mixing bowl and whisk them together
- 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
- Pour the wet ingredients into the dry ingredients and stir together then add the blueberries
- Fold them through
- Then spoon into a loaf pan and bake
Vegan Loaf Cake Success Tips
1. 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! I have this one:
2. 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:
3. 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.
4. 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.
5. If you are glazing it, you must wait until it is completely cool.
Some ways you can adapt this Lemon Blueberry Loaf recipes are:
- Swap the cornmeal for shredded coconut
- Use raspberries instead of blueberries
- If you can get them, vegan white chocolate chips would be a lovely addition!
For more lemon-y springtime treats, check out these great options:
- Sticky Lemon Strawberry Sweet Rolls
- Earl Grey Vegan Cake with Lemon Frosting
- Luscious Lemon Cheesecake Smoothie
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Lemon Blueberry Loaf
Ingredients
- 2 cups / 250 g all purpose flour , (in the UK use plain flour)
- ½ cup / 75 g cup 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 g cane sugar or white granulated sugar
- ¾ cup / 180 mls unsweetened milk of choice
- ¼ cup / 60 mls freshly squeezed lemon juice
- 2 medium lemons worth of zest
- 1 cup / 130 g fresh or frozen blueberries , plus another small handful for decorating the top(fresh will give the best flavour
For the frosting
- ¾ cup / 95 g 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 1lb loaf pan (approx 9x5 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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Helen says
Made this today and it was yummy, despite the fact it fell apart when I took it out of the oven (totally my fault, I didn’t use greaseproof paper and tried to bang it out of the tin when it was too hot… fool!) It was yummy with some custard – I might make the lemon icing for the remaining bit tomorrow! Prep time took me about 45 minutes, although I might just be super slow!!! Thanks for a yummy recipe :)
Laurie says
I hate to be debbie downer, but this wasn’t a favorite. Perhaps if I used a FINE GRAIN Corn meal, it would have been different, but the texture and taste were not liked by my vegan husband.
Jen says
I used Splenda instead of sugar. Very very good. I’m impressed. Wandering how much saturated fat is in this?
Louisa Dunn says
Made this cake tonight and it ever so slightly dipped in the centre? Measured everything and it started to rise wonderfully but then when i looked again the dip occurred! Any ideas whats gone wrong? Smells delicious and lovely and light but its not the same as your beautifil top! Thanks 😁
A Virtual Vegan says
Oh that’s a shame. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
Temperature change – did you open the oven door while it was cooking? If you do this before the cake has set properly the sudden temperature change can make it sink in the middle.
Temperature too high – When the temperature is too high the cake rises too quickly and doesn’t have time to set in the middle as it rises so has no support, causing it to collapse. All of my recipes (and almost all recipes online and in books) are designed for a regular oven. If your oven is a fan/convection oven you need to adjust the temperature to suit. Usually it means reducing the temperature by about 25 °F. if you don’t have a convection/fan oven there’s a possibility your oven runs a bit hot. If you think that could be the case, oven thermometers are pretty cheap to buy from Amazon then you can adjust the temperature to suit.
Old or expired baking powder – An open container won’t be at it’s best past 3 months old.
Too much baking powder or baking soda – Did you use proper measuring spoons to measure it out?
Over-beating the mixture
Leaving the batter to sit for too long before baking the cake – It needs to be put in the oven immediately.
Hope that helps!
Janelle says
Made this with coconut milk, turned out really delicious! The glaze is my favorite part, made extra to top off the loaf.
Susan says
I’ve made this twice and it was delicious. The second time I sit the mixture between two 1lb loaf tins and felt that it cooked better. Great recipe! Thank you 😃
Frances says
Can I replace with flour with Whole Wheat flour or spelt flour?
Melanie McDonald says
The flavours work best with white flour but you could probably use spelt. You might need to alter the liquid quantity a little though. Whole wheat might end up too dense. I do have an oat flour version if that interests you https://avirtualvegan.com/gluten-free-lemon-cake-blueberries/
SV says
Thank you so much for the recipe! I used whole spelt instead of AP flour and semolina in place of the cornmeal. I also used Lakanto monkfruit sweetener in place of the sugar. I kept all measurements the same. The cake was not dense at all; in fact it was one of the best-textured cakes I’ve ever made – the light, soft tender crumb belies the natural, sweet nuttiness of the flours used. Thanks again!
Melanie McDonald says
I’m glad that you were able to adapt it to suit and that it turned out so well!
Stephanie says
This turned out better than I thought! I was skeptical about the cornmeal addition, but it really gives a nice crunchy texture and slight corn flavor to the blueberry and lemon loaf. It really works well with the other flavors. I did not make the glaze, but I don’t think it needs it. Weighing the ingredients and using parchment paper are good tips to follow. This recipe is a keeper!
Melanie McDonald says
I’m so pleased you enjoyed it Stephanie and that my tips were helpful. Thank you for stopping by to leave feedback and for rating the recipe. It’s much appreciated!
Ailsa says
What a wonderful recipe. Turned out better than I expected and I can’t wait to try it again. I ended up baking mini loaves for one of my daughter’s teachers. They look so nice. Thanks for the recipe! Can’t wait to try them with the substitution suggestions.
Melanie McDonald says
I’m so pleased you enjoyed the recipe Ailsa! Mini loaves as a teacher’s gift is a great idea!
Phyllis Multari says
This was scrumptious!! Doubled the ingredients to make 2 loaves since some friends were coming over, used shredded coconut instead of cornmeal, did not frost. Not a piece left! I plan on trying raspberries instead of blueberries next time and maybe adding some finely chopped walnuts or pecans. Easy to make, so doggone delicious. Thank you for this wonderful recipe!
Melanie McDonald says
I’m so pleased you enjoyed it Phyllis. Raspberries will be really good in it!
Michelle says
I made this for a meeting this morning and everyone loved it! I used coconut instead of the corn meal as you suggested, and it was fantastic! The glaze wasn’t necessary but was very pretty and added another punch of sweet lemony flavour. I highly recommend this delicious loaf!
Melanie McDonald says
Thank you Michelle. I’m so pleased everyone enjoyed it! Thank you for stopping by to leave feedback too. It’s much appreciated!
Melly says
I am allergic to both corn and coconut :( Could I just sub additional all-purpose flour?
(Also, I find the addition of medium grind cornmeal or the unsweetened shredded coconut to the bread a bit intriguing, probably since I can’t consume either. I assume the purpose of either ingredient is for both texture and taste? Or is for something else entirely like structural integrity?)
Melanie McDonald says
It is there for the texture, and the corn for the colour and the flavour. It makes it nice and yellow which looks pretty and the corn flavour works really well with the lemon. I don’t think you could replace it all with more flour. Cornmeal and coconut aren’t absorbent, whereas flour is, so it would end up too dry. You could probably compensate by adding a little more milk if you do that though. The batter needs to be really thick but if you watch my video and add just enough milk to get a similar texture to my batter it should be ok. Semolina might well work as a sub for the cornmeal/coconut if you have some. I think it would probably work ok if you were to just omit the cornmeal/coconut completely too. I have not tried any of these suggestions though, so can’t guarantee results, but I think they will be ok.
Miriam says
Can you substitute the flour with almond or coconut flour?
Melanie McDonald says
Definitely not coconut flour. Possibly almond but it would probably need some major tweaking.
Kerstin Decker says
Best ever, soo good,!,,,,,,so easy to make. Thank you, Kerstin
Melanie McDonald says
That was quick! So pleased you enjoyed it Kerstin!