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+ servings
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.
4.80 from 15 votes
Prep Time: 20 mins
Cook Time: 45 mins
Author: Traci

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

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.