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!
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.
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
- Mixing Bowls
- Whisk
- Loaf Pan
- Baking Spray
- Cake Tester
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
For The Glaze:
- Powdered Sugar
- Lemon Juice
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!
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.
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 Blueberry Loaf Cake with Lemon Drizzle
Ingredients
Blueberries
- 1½ cups blueberries
- 1½ teaspoons all purpose flour
- 1½ teaspoons granulated sugar
Cake
- 1½ cups all purpose flour*
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 2¼ teaspoons lemon zest
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup whole milk
- 1 Tablespoon lemon juice
- All of the blueberries
Icing
- ¼ cup powdered sugar, sifted
- 1½ 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 + Tips!
- 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.
- The eggs need to be room temperature.
- Room temperature is about 70℉.
- Use an oven thermometer to ensure accurate cooking temperatures.
- 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!
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Very delicious cake, however, the cooking time is wonky (for my conventional oven) I preheated the oven to 325. In a glass loaf pan I’ve cooked for 1 hour and 5 minutes, and on another day I preheated the dish and cooked for 1 hour and 20 minutes. The second time the outside was nice and crispy, but the inside for both was not cooked through, though I was able to poke through with a fork and it came out clean.
I had also cooked with a dark nonstick loaf pan for 1 hour plus a few minutes, and it wasn’t cooked through either.
It’s a great flavor, but I’ll have to try making muffins or something next time. I served it to a guest and they ate the crust and put the rest (discretely) in the trash. Not a great outcome.
Hi Rhiannon! I’m sorry to hear the cake was coming out raw. You may need to check your oven temperature with a thermometer, as it sounds like your oven may be too hot and not allowing the loaf to cook through. Though, I’m glad to hear you still enjoyed this cake! Please let us know if you ever have any questions or issues, as we’re always here to help 😊 x, Caylie
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.
Just moved to my #1 Lemon Blueberry Cake! Sweet but not too sweet
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
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.