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!
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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.
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Nanette says
Hi Mel! As a novice vegan baker, I can't tell you how much we've enjoyed this cake! It's absolutely delicious, and disappeared so quickly I'm getting ready to bake another, Thank you for your excellent tips; I can't wait to dig into your other recipes!
A Virtual Vegan says
Disappearing cake is always a good sign! I'm really pleased you enjoyed it. Thanks so much for stopping by to leave a review/rating. It's much appreciated!
Karen Strang says
Hi Mel,
This is a delicious and moist cake, just like you promised:) I made it with the shredded coconut instead of the cornmeal and I like the shreds in the cake. One thing I changed was less sugar-- I used less than a third of a cup and it was sweet enough. Thanks for this! I'll share it on Instagram so my friends can try it!
Stormy says
This is really good, but my almond milk curdled from the lemon juice? I don't know if that happens with all milk or just almond, but maybe a warning? Not sure
A Virtual Vegan says
That's normal and happens with a lot of milks especially soy and almond. I mention in the instructions that the liquid mixture will become thick and gloopy. Glad you enjoyed the cake!
Lala says
Excellent recipe! I followed the recipe exactly as written and the dessert was magnificent, flavorful, moist, and delicious! Thank you!
Lina says
Love this loaf. I’ve made it 3 times so far. Used polenta the first time and it was a bit too crunchy so ended up buying the fine ground cornmeal (Bob’s Mill). It was perfect. I used homemade cashew milk and also I’ve used coconut canned milk full fat mixed with a little water. It worked the same.
The last one I made was raspberries and lemon, no glaze, and holy yummmm. Too good
Lesley says
This was fantastic! So much so, my family ate the whole loaf in one day and I had to make it again the next day. Thank you for sharing. I am looking to adapt this Recipe for a cranberry orange loaf for Christmas.
A Virtual Vegan says
Thank you Lesley. I'm really pleased you enjoyed it! It will work perfectly with orange juice and cranberries. Merry Christmas!
vanessa says
Hi,
I love this recipe and it almost came out perfect except it was a little dry. I followed the recipe perfectly and the loaf was light golden brown, but the inside was a little on the dry side. Can I substitute half of the oil for applesauce to remedy this? Or is there another solution?
Thank you!
A Virtual Vegan says
Perhaps it was a little overbaked? It's got plenty of moisture in it so it shouldn't be dry. All ovens bake differently and all bakeware cooks differently too so the bake time is just a guide.
Did you change anything at all when making it? That could also affect how it turned out. Like using more flour instead of the cornmeal etc ... Any little change could affect the chemistry of the recipe.
I wouldn't recommend reducing the oil. Oil/fat is what makes and keeps cakes moist.
Did you weigh the flour? If you used cups you could well have inadvertently used too much flour. They aren't an accurate enough measure for baking. I always recommend using a digital scale when baking. You can pick one up for around $10.
I'd recommend baking it for less time next time and using a scale if you didn't this time. It should be fine then. Hope that helps!
Vanessa says
Thanks so much for your reply. I did not use a scale. But I have now bought myself a scale and am going try the recipe again for Christmas. Thank you!
Poppy says
The English measurements are wrong :(
A Virtual Vegan says
No they aren't. I'm English myself and use them when developing my recipes. All of my recipes are tested by both me and a team of recipe testers using the Canadian and UK measurements. What is it you think is wrong with the measurements?
Judith Perez says
I made this because I wanted a blueberry loaf but I don’t love lemon. The lemon lovers in the family found it delicious and the texture was amazing.
That being said... I want to remove the lemon and make a streusel coffee cake. How would I replace the lemon juice?
A Virtual Vegan says
I wouldn't recommend adapting this recipe to make a coffee streusel cake. It has a lot of acid in it and the recipe was created around that. If you replace it with a liquid that isn't acidic it likely won't turn out so well. It would be easier to find an already vegan streusel coffee cake and follow that rather than risk this one turning out not so good. I will add a streusel coffee cake to my list of recipes to work on though but no guarantees when it will appear. My editorial calendar is planned quite a way ahead. I do have a great apple cake, carrot cake and a banana cake on my site in the meantime though. Maybe you might enjoy those? Sorry I can't be of more help!
Regan says
Just made this as my vegan stepmum and Dad were visiting. The loaf did sink which was a bummer (and likely my fault as I opened the oven to check halfway) but the flavour was so amazing. It broke up a lot when carving so it wasn’t quite as beautiful, but everyone loved it!
I generally eat low carb - any tips on how to make this low carb? Thinking of subbing the flour with almond or coconut flour, and subbing the sugar for erythritol or monk fruit?
Melanie McDonald says
Opening the oven when it wasn't set could definitely cause it to sink. Glad everyone loved it though!
I can't advise on low carb. This recipe has only been tested with regular flour and sugar. Coconut flour never works as a straight sub for regular flour though, and almond flour would need another kind of flour or starch to add structure otherwise it would just completely fall apart. Also bear in mind that sugar isn't just for sweetness. It provides structure and texture. If you replace it (or reduce it) you will lose that.
You would be much better off finding a recipe that already fits your dietary needs than trying to adapt this one. You might want to check out my friend Arman at The Big Man's World. He likely has recipes that cover those needs. https://thebigmansworld.com/
Hope that helps a bit!
Ella says
I was wondering if you could you use almond meal instead of cornmeal in this recipe?
Looks delicious!
A Virtual Vegan says
Yes definitely! Enjoy!
Tammie says
This recipe is amazing. The whole family loved it and it was devoured in one sitting. Thanks for the yummy recipe.
A Virtual Vegan says
Thank you! I'm really pleased you all enjoyed it and thanks so much for stopping by to leave a review. It's much appreciated!
Dana says
This turned out fantastic! Perfectly fluffy, absolutely delicious, and with a crispy crust. I made it with shredded coconut and canola oil, replacing 1/4 of the total oil with applesauce. I didn't make the glaze but I did serve it with a vegan custard. With or without it, it was plenty sweet! The only problems I had were that my loaf sunk slightly in the middle and most blueberries also sunk towards the bottom. I think that might be an issue with my oven though rather than the recipe. Very minor anyway so still highly recommended :)
A Virtual Vegan says
Glad you enjoyed it! The reason it sunk in the middle is almost certainly because of the applesauce. Applesauce is acidic and while you might get away with using it to replace oil in a lot of cakes, this one already has a lot of acid in it. It would have upset the chemistry. Also the extra moisture from the applesauce will probably have made it rise too rapidly which can then cause sinking in the middle. The extra water from the applesauce in the batter is probably why the blueberries sank too. The batter would have been slacker.
I hope that helps for next time!
Kevin Frea says
Just made this and it's easy and delicious. I was worried that it would be too sweet but it's not. Followed the recipe exactly and it worked, so many, many thanks for posting this.
A Virtual Vegan says
I'm really pleased you enjoyed it Kevin and thanks so much for coming back to leave a review!
Marian says
Hi!
I'm about to making it...So excited! Question for you,could I use corn starch instead of cornmeal?
A Virtual Vegan says
Definitely not, sorry! They are completely different. Cornstarch will make the batter too thick and change the texture of the sponge. You can use shredded coconut instead though.
Tara says
Hi
Can this be made in 9” round pan
Or 2 x 8” pan
How long should I bake it for?
A Virtual Vegan says
The recipe comfortably fills an 8.5 x 4.5 x 2.75 inches loaf pan. It's ok in a 9 x 5 inch loaf pan too although doesn't fill them so well.
An 8.5 x 4.5 x 2.75 inch loaf pan holds about 6 cups of batter.
Round pans hold:
8 x 2 inches = 6 cups
9 x 2 inches = 8 cups
So you could probably bake it in one 8 inch pan. It would end up very skinny in a 9-inch pan. As for time, I've never baked this cake in a round pan so I can't say exactly. I'd guess 35 to 40 minutes but that is just a guess. You would need to check it bounces back when poked with your finger in the middle, is coming away from the edge of the pan, and that a toothpick, skewer or sharp knife inserted into the middle comes out clean.
Hope that helps!
Tara says
Ok thanks will have a go.
One more question, do we have to use electric mixer or just hand whisk would do?
A Virtual Vegan says
Do it by hand. The only whisking involved is just a quick mix of the dry ingredients to combine them and mixing the liquid ingredients up. Everything else should be folded together with a spoon or spatula. It's really important to not overmix cake batter because it can affect the texture and rise. When you use an electric mixer it's really easy to overmix. Hope that helps!
Karen McGlynn says
Can this cake be made the day before please?
A Virtual Vegan says
Yes it will be fine. It keeps well for a good few days.
Ri says
Thanks for this great recipe! Made it as a cake for my mums birthday and she loved it.
A Virtual Vegan says
I'm so pleased you (and your Mum) enjoyed it and thanks so much for stopping by to leave a rating/review. It's much appreciated!
Michelle says
Oh my! Just baked this for the first time for company tonight (I am THAT confident of your recipes Mel!) and so I snuck a taste of the end piece. Wow! My company is going to LOVE this and I sure am hoping that there are leftovers, otherwise I may end up having to make a whole new loaf tomorrow!
A Virtual Vegan says
Thank you so much, Michelle! I'm really pleased you like it and I hope your guests enjoy it too. I have a bad feeling that there may not be any leftovers for you tomorrow though ;O)
Melanie says
Very good!
Rachel says
This came out great! It was perfectly dense and moist for pound cake, not too sweet but delicious. I've never done vegan baking before, I was really impressed and my family was too. Also love that I could bake this with what I already had on hand, didn't require any fancy ingredients or extra trips to the store. I chose to skip the frosting/glaze. For us we preferred the mild sweetness, and the cake was so moist it didn't need it! I also used extra light tasting olive oil (since I had it), the olive flavor was undetectable!
Rachel says
I also subbed almond flour for cornmeal since I didn't have cornmeal, and it worked great.