Lemon Blueberry Loaf Cake with Lemon Drizzle

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

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.

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings:

Calories: 249kcal

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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

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.
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!

Nutrition