Lemon Blueberry Loaf Cake with Lemon Drizzle

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Simple, moist, and oh so delicious! This Lemon Blueberry Loaf Cake with Lemon Drizzle is the easy breakfast of your dreams. One bowl, pantry staple ingredients, fresh blueberries, and ready in an hour or LESS! You really can’t get better than this. Serve this loaf with a super simple lemon glaze and you’ll have a breakfast cake that everyone will enjoy!

lemon loaf cake on parchment paper with two slices laying in front, flowers, lemon slices, and blueberries around with stack of plates and glass of milk behind

About The Recipe

We’re almost a week into April and we have been intermittently been having beautiful Spring weather. So, we decided to bring some sunshine into our kitchen on these colder Spring days with this gorgeous and spring-y Lemon Blueberry Loaf!

Think our Lemon Blueberry Muffins…but even BETTER! There’s just something so delicious in the simplicity of this cake. It’s moist, soft, fluffy, and very sponge-y. We couldn’t have ASKED for a better loaf cake. Especially with the addition of the fresh blueberries. It really just brings this cake to life.

I mean, who doesn’t love a good loaf cake for breakfast, brunch, or even dessert?

And, in my opinion, the absolute best part? It makes like…3 dishes worth of mess! It’s the perfect quick mix-up and bake breakfast that you’ll be wanting to make all spring and summer.

front shot of lemon blueberry loaf with slice laying in front with blueberries and lemon slices around

Why You Will Love This Lemon Blueberry Loaf Cake

  • Made in one (or two!) bowls.
  • Super simple and easy to make.
  • Uses pantry staples.
  • Ready in 1 hour or less!
  • Perfect bake for the spring and summer months.
  • Makes a great breakfast, brunch, or even dessert!

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Lemon Zest
  • Large Eggs
  • Whole Milk
  • Vegetable Oil
  • Blueberries
blueberries, flour, salt, lemon zest, sugar, milk, eggs, vegetable oil, baking powder, baking soda, lemon juice

For The Glaze:

  • Powdered Sugar
  • Lemon Juice
lemon juice and powdered sugar on marble surface

How To Make Lemon Blueberry Loaf Cake

Step 1: Coat the blueberries

In a medium sized bowl, mix together blueberries, 1 Tablespoon of flour, and 1 Tablespoon of sugar. Set aside.

Step 2: Make the batter

Whisk together flour, sugar, salt, baking powder, baking soda, and lemon zest in a large glass bowl. Set aside.

In a medium sized bowl, whisk together the eggs, milk, and vegetable oil.

Combine the wet and dry ingredients and mix until smooth.

Fold in the blueberries.

Step 3: Bake

Pour batter into greased loaf pan and bake for 40-45 minutes, or until tests done. Let cool in the pan for 5-10 minutes before turning out.

Step 4: Make and drizzle the glaze

Combine powdered sugar and lemon juice in a small glass bowl. Whisk until smoooth.

Drizzle over cooled cake and serve!

lemon glaze drizzled onto loaf cake

Why Coat The Blueberries?

Coating the blueberries in flour helps keep them all from sinking to the bottom of the pan while baking! We add a little bit of sugar to add a bit of extra sweetness.

How To Store

Once this loaf is cooled, you will need to keep it in a zip tip bag and in the fridge! It’s a very moist loaf and won’t last very long if left at room temperature. You can also freeze this loaf as a whole or in individual slices. Just be sure to wrap the slices in plastic wrap and place them in a freezer safe container or zip top bag!

Substitutions

  • You can use frozen blueberries instead of fresh.
  • To make this recipe dairy-free, you can use oat milk!
  • You can also make this recipe vegan by using oat milk and your favorite vegan egg substitute.
overhead of loaf on parchment paper with three slices laying in front, one slice broken in half, with blueberries and lemon slcies around

Expert Tips

  • The eggs need to be room temperature.
  • Don’t skip tossing the blueberries in the flour and sugar!
  • Be gentle when folding in the blueberries, you don’t want them to pop.
  • Check the expiration date on your baking soda and powder before baking!

When you make this Lemon Blueberry Loaf Cake with Lemon Drizzle, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

lemon loaf cake on parchment paper with two slices laying in front, flowers, lemon slices, and blueberries around with stack of plates and glass of milk behind

Lemon Blueberry Loaf Cake with Lemon Drizzle

Traci
Moist, sponge-y, soft, and full of bright and delicious flavors! This Lemon Blueberry Loaf Cake with Lemon Drizzle is THE breakfast, brunch, or even dessert bake that you need to make all Spring/Summer long. SO. GOOD.
4.80 from 15 votes
Prep Time 20 mins
Cook Time 45 mins
Course Breakfast
Cuisine American
Servings 12
Calories 249 kcal

Ingredients
 

Blueberries

  • 1 ½ cups blueberries
  • 1 ½ teaspoons all purpose flour
  • 1 ½ teaspoons granulated sugar

Cake

  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ teaspoons lemon zest
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 Tablespoon lemon juice
  • All of the blueberries

Icing

  • ¼ cup powdered sugar, sifted
  • 1 ½ teaspoons lemon juice, strained

Instructions

Blueberries

  • In a medium bowl, combine blueberries, flour, and sugar.
  • Gently stir together until blueberries are coated. Set aside.

Cake

  • Heat oven to 325° F.
  • Spray a 9-inch loaf pan with baking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
  • In a medium bowl, whisk together eggs, vegetable oil, milk, and lemon juice.
  • Pour over dry ingredients.
  • Whisk until smooth.
  • Stir in blueberries.
  • Pour into prepared pan.
  • Bake for 40-45 minutes, or until cake tests done.

Icing

  • In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  • Pour over cooled cake.

Notes

Substitutions:
  • You can use frozen blueberries instead of fresh.
  • To make this recipe dairy-free, you can use oat milk!
  • You can also make this recipe vegan by using oat milk and your favorite vegan egg substitute.
 
Expert Tips:
  • The eggs need to be room temperature.
  • Don’t skip tossing the blueberries in the flour and sugar!
  • Be gentle when folding in the blueberries, you don’t want them to pop.
  • Check the expiration date on your baking soda and powder before baking!

Nutrition

Serving: 1sliceCalories: 249kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 204mgPotassium: 76mgFiber: 1gSugar: 23gVitamin A: 88IUVitamin C: 3mgCalcium: 63mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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4 Comments

  1. 5 stars
    This was a crowd favorite in my house. 10/10 would recommend, it’s super easy to make. The cake is very moist, I refrigerated it so it wouldn’t go bad. I cooked it for at least 20 minutes longer then the recipe called for. Second day it was even better and all the flavors really complimented each other.

  2. 3 stars
    I followed the recipe exactly, baked for 45 minutes with convection on, stuck a skewer in to test and it all looked OK. There was some goopy bits on top so I put it on a low broil for another 5 minutes. Turned it out of the pan and the center was liquid still. I have shoved it back in the pan and into the oven to see if I can get it to bake the rest of the way. The flavor seemed good but there is no way this should be so under done

    1. Hi Sarah! I’m sorry you had problems. I’d love to try and help. If you used convection, did you lower the temperature to 275-300 degrees F? Turning on convection raises your oven temperature by 25-50 degrees F. Never put a cake under the broiler unless you are baking something that says brulée, and I would do that with a kitchen torch. In addition to using a cake tester, you should also look to see if the cake is pulling away from the sides of the pan. If you are worried it is getting too brown, cover it with foil. Keep in mind that every oven bakes differently. A cake that takes 40-45 minutes in mine could take 30-35 in yours or 60-65. I hope this helps. If you have any other concerns, please let me know.