Soft & fluffy Lemon Blueberry Loaf. Loaded with juicy, fresh lemon, studded with blueberries and drizzled with lemon glaze. Made in one bowl and no mixer required!
Love lemon and blueberries? Be sure to try my Vegan Lemon Muffins and Vegan Blueberry Cake next!
💌 SAVE THIS RECIPE!
Enter your email and I'll send it straight to your inbox.
Watch out for more tasty treats coming your way! Unsubscribe at any time.
FEATURED COMMENT:
"Too amazing for words! I 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 superb!" - Roze ⭐️⭐️⭐️⭐️⭐️ More reviews →
Nothing says spring like a Lemon Blueberry Loaf. It's fresh and zingy with bursts of juicy blueberry in every bite. And the simple lemony glaze? It has just 2 ingredients for you to mix up, then you drizzle it all over haphazardly. It looks good however it lands and takes this lemon blueberry bread right over the top!
What makes this recipe different from all the other lemon blueberry loaf cakes out there? Cornmeal! Trust me on this addition. It adds wonderful texture, colour, flavour and contrast to the sponge and really complements the lemon and blueberries.
A big, thick slice of this vegan loaf cake, with or without some of my vegan butter, is springtime eating perfection, and I should know because I've eaten about 3,000,052 slices this week. And don't just take my word for it. So many people say this is the best vegan lemon blueberry loaf cake, and it has lots of glowing 5-star reviews (find them below the recipe)!
Mel x
🤍 WHY YOU'LL LOVE THIS LEMON BLUEBERRY LOAF
- Springy and gorgeous. It's an AMAZING spring-infused cake made with fresh lemons and beautiful blueberries!
- Perfect texture. Crunchy, crusty outside and fluffy, soft sponge inside.
- So many blueberries! Bursty, jammy blueberries in every bite.
- My secret ingredient. Cornmeal! Here for depth of flavour, colour and a really great, interesting texture.
- Fragrance. It's 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!
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
For the cake:
- Flour - All-purpose flour if you are in North America and plain flour if you are in the UK.
- Cornmeal - I like to use fine or medium cornmeal. In the UK, use polenta if you can't find cornmeal. You can also safely switch the cornmeal for shredded coconut.
- Blueberries - These can be fresh or frozen. If frozen, don't defrost them.
- Dairy-free milk - Any creamy unsweetened dairy-free milk, such as oat milk, almond milk or soy milk, is fine.
- Sugar - Cane or white sugar. Don't use brown sugar or coconut sugar in this recipe.
- Oil - Any neutral liquid oil. Melted coconut oil also works really well, and the coconut flavour complements the lemon and blueberry flavours.
- Leaveners - Baking powder and baking soda (bicarbonate of soda in the UK). Both are essential in this recipe.
- Lemon - Fresh lemons, not bottled lemon. We are using lemon juice (this reacts with the baking soda, making the loaf rise and become fluffy) and lemon zest, which is where the majority of the lemon flavour comes from. Both are necessary.
And for the simple lemon glaze:
- Powdered sugar - Also known as confectioners' sugar or icing sugar. I use Wholesome Sweetener's brand.
- Lemon - Lemon juice for more zingy citrus flavour!
Note that you can omit the glaze if you want to, and the loaf is still delicious. However, if you don't use it, I recommend sprinkling a small handful of granulated sugar over the top of the batter just before it goes in the oven. This gives the loaf a texturally amazing, crunchy crust!
How To Make Lemon Blueberry Loaf
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
Mix the batter, then fold in the blueberries.
Spoon into a lined pan, top with more blueberries, then bake.
Mix up the simple glaze.
Cool on a wire rack, then drizzle over copious amounts of glaze.
Recipe FAQs
Yes, frozen blueberries can be used in this recipe. Don't defrost them. Add them straight to the batter from the freezer. This helps avoid them bleeding into the batter.
Yes, if you don't have a very sweet tooth, or you forgot to buy the powdered sugar, it's fine to omit the glaze. The loaf is still really delicious without it. If you can, I recommend sprinkling plenty of granulated sugar over the top of the loaf before baking for some amazing texture, though!
Unsweetened finely shredded coconut is a really great alternative.
Recipe
Lemon Blueberry Loaf
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups (250 grams) all-purpose flour (In the UK, use plain flour)
- ½ cup (75 grams) fine or medium-grind cornmeal, or unsweetened shredded coconut
- ¾ teaspoon baking soda (Bicarbonate of soda in the UK)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup (120 mls) liquid oil
- ¾ cup (150 grams) cane sugar or white granulated sugar
- ¾ cup (180 mls) unsweetened dairy-free milk
- zest of 2 medium lemons (zest them first, then juice them after)
- ¼ cup (60 mls) freshly squeezed lemon juice (about 2 medium lemons)
- 1 cup (130 grams) fresh or frozen blueberries, plus a small handful for decorating the top (don't defrost frozen berries)
For the frosting
- ¾ cup (95 grams) powdered sugar
- 2 to 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) and grease a standard 1lb loaf pan ( 8.5 x 4.5 x 2.75 inches) with some oil. Place a long strip of parchment paper along the bottom and up either end to act as handles. This 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 together to combine.
- In another bowl or jug, add the melted oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together. Don't worry if it curdles or turns a bit 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. Don't overmix. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold them through the batter.
- 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 to glaze 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 need to take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for 47 to 55 minutes. If you use frozen blueberries, it might take a couple of minutes longer. Check it at about 47 minutes by poking 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.
- Leave the loaf in the pan for 5 to 10 minutes, then use the parchment paper handles to gently lift it out and onto the cooling rack. Remove the paper from the base and leave it until completely cool.
- Once the loaf is completely cool, in a small bowl, add the powdered sugar. Gradually add the lemon juice 1 teaspoon 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.
- 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.
💌 SAVE THIS RECIPE!
Enter your email and I'll send it straight to your inbox.
Watch out for more tasty treats coming your way! Unsubscribe at any time.
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/
Lizzy says
We used ground almonds instead of cornmeal and sunflower oil instead of coconut oil. Also served it with some soya cream - it was delicious!
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 recommend replacing it with more flour. Cornmeal and coconut aren't absorbent, whereas flour is, so it would end up too dry. I think it would probably work ok if you were to just omit the cornmeal/coconut completely too.
Miriam says
Can you substitute the flour with almond or coconut flour?
Melanie McDonald says
Definitely not.
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!