This Lemon Blueberry Loaf is sweet, citrusy, light and fluffy! This loaf cake is made with lemon juice, lemon zest, fresh blueberries and is topped with a sweet blueberry glaze! It's so easy to make; no mixer is needed for the batter or the glaze! It's the perfect breakfast, snack or even desert! If that wasn't enough, it's gluten free, nut free, eggless and can easily be vegan!
This Lemon Blueberry Loaf is the perfect bright and cheery loaf cake! Blueberry and lemon are one of my absolute favorite combinations! The lemon flavor isn't overpowering thanks to the sweetness from the blueberries; the flavors blend beautifully together just like in my Lemon Blueberry Cookies! This loaf cake requires zero mixer; all you need is a whisk and spatula...it could not be easier to mix up! Just like the colors in my Brown Sugar Cookies with Blueberry Cream Cheese Frosting, the stunning blueberry glaze's magenta color is all natural as is the cake's bright yellow color!
For more lemon and blueberry recipes, try my Blueberry Curd, my Lemon Shortbread Cookies, my Blueberry Cookies and Lemon Drizzle Cupcakes.
Reasons to Love This Blueberry Lemon Loaf
- Allergy Friendly- This lemon blueberry loaf cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- The crumb of this loaf is so light!
- Easy To Make- This recipes uses no mixer! The batter mixes up with a whisk and spatula!
- Loads of Lemon and Blueberry- This lemon blueberry recipe has lemon juice and lemon zest in the batter (like my Lemon Tea Cake), fresh blueberries and is then topped with a stunning blueberry glaze!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Vegetable Oil- Using oil instead of butter helps the loaf to stay moist for a longer period of time.
- Cornstarch and Water- This is an eggless loaf, so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the loaf having a chemical taste. We need a total of 6 medium lemons for the juice and zest combined.
- Blueberries- I like to use fresh blueberries. We want less moisture in the batter and frozen are very very wet when defrosting.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Loaf Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Blueberry Loaf
Here are the step by step instructions to make this lemon blueberry loaf recipe!
Step 1: Make the Jammy Blueberry
In a medium microwave safe bowl, ½ cup blueberries in 20 second increments, smashing them with the back of a fork, until they are soft, liquidy and jammy. Set aside to cool.
Remove large pieces of skin with a spoon or strain through a mesh colander.
Step 2: Zest and Juice the Lemons
Wash and dry all 6 lemons. Zest 5 lemons and juice 3.
There should be about 3 tablespoons of juice. If there isn't enough, juice another other lemon.
Step 3: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, lemon zest and kosher salt. Set aside.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Add the Other Liquid Ingredients
In a medium bowl or in a large measuring cup, measure out the milk. Whisk in cornstarch water, lemon juice, the vegetable oil and the pure vanilla extract.
Step 6: Combine the Ingredients
Slowly whisk the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
Step 7: Fold in the Blueberries
Gently toss the washed and dried blueberries in flour.
Using a spatula, gently fold the blueberries into the batter until just combined.
Step 8: Add Batter to Pan
Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
Step 9: Bake and Cool
Bake at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy.
Let cool for 15 minutes in the pan before moving to a cooling rack.
Step 10: Make The Blueberry Glaze
In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the water until combined and smooth.
Step 11: Pour the Blueberry Glaze on the Lemon Blueberry Loaf
Pour the glaze over the top of the loaf and wait for it to harden before serving. Enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Real Lemons- This is to prevent the loaf from having a chemical taste.
- Smooth the Batter- When the batter is in the loaf pan, gently smooth the top with a butter knife prior to baking.
- Leave a Parchment Overhang- When lining the loaf pan with parchment paper, make sure to leave about a one inch overhang on either side of the loaf pan. This way, when the loaf has cooled a bit after coming out of the oven, you can just lift the entire loaf out using the parchment overhang. In addition, this prevents you from having to grease the loaf pan. I find that greasing the pan can make the cake soggy on the bottom.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to pour but thick enough to solidify on the loaf.
Recipe FAQs
It is best made the same day, but you can make it the night before.
If making the night before, do not add the glaze. Store the loaf in foil or in an airtight container at room temperature and then add the glaze before serving.
I really would only use fresh. Frozen have way more moisture.
If you must use frozen, defrost the blueberries completely and dry them on paper towels prior to using. In addition, if you use frozen wild blueberries, please know it will turn your batter blue/purple.
Storing: Once the loaf cake has been sliced, cut the entire loaf into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days. Do not leave the slices at room temperature as they get very wet due to the blueberries and glaze.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
I do not recommend freezing this loaf once the glaze has been added as it gets very wet when defrosting.
More Lemon and Blueberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Lemon Blueberry Loaf
Ingredients
For the Lemon Blueberry Loaf
- 1 ½ cups fresh blueberries , washed and dried (reserve ½ cup for the jam)
- 3 tablespoons lemon zest (from about 5 medium lemons)
- 3 tablespoons lemon juice (from about 2 medium lemon)
- 1 ¾ cups plus 2.5 tablespoons multipurpose gluten free flour keep ½ tablespoon of flour seperate (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 cup plus 2 tablespoons milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Blueberry Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon jammy blueberry
- 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5 inch pan with parchment paper and lightly grease.
Make the Jammy Blueberries
- In a medium microwave safe bowl, heat ½ cup of blueberries in 20 second increments, stirring after each time, smashing with the back of a fork, until they are soft, liquidy and jammy. This took me about a minute.Scoop out any large skin with a spoon or strain through a mesh colander. Set aside to cool.
Prep the Lemons
- Wash and dry the 6 lemons. Zest 5 lemons.Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice.There should be about 3 tablespoons of juice. If there isn't enough, juice another other lemon.
Make the Lemon Blueberry Loaf
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, the ¼ teaspoon kosher salt and the 3 tablespoons lemon zest. Set aside.
- In a medium bowl, mix the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- In a large measuring cup, measure out the 1 cup plus 2 tablespoons of milk. Add in 3 tablespoons lemon juice, cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. Whisk to combine. It may appear chunky; that's normal.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
- Take the 1 cup of blueberries and gently toss them in ½ tablespoon of gluten free flour.The using a spatula, gently fold them into the batter.
- Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
- Bake in the center rack of the oven at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy when gently touched. After removing from the oven, let the cake cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
Make the Blueberry Glaze
- In a small bowl, whisk together the 1 cup confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the 1 tablespoon water until combined and smooth.
- Pour the blueberry glaze on top of the cool loaf. If you pour it on a warm loaf cake, the glaze with melt. Let the glaze harden prior to serving. Enjoy!
Valerie says
I'm looking forward to trying this recipe! Can I use frozen blueberries for the loaf, or do I need to use fresh blueberries?
Thanks!!
Lee says
Yes! Make sure you take the frozen blueberries out and put them in a colander to thaw and drain them as they thaw. Once they are no longer frozen, lay them on a paper towel and pat them dry all around. Then, toss them gently in a bowl with a little bit of flour. This will prevent them from sinking to the bottom of the loaf. Hope this helps!
Meghan says
Do you have the modification for this one to use egg instead of cornstarch? Just straight swap?
Lee says
Hi Meghan! Yes I have the modification! Take out the cornstarch water mixture and add two eggs. Also, lessen the milk to 1/2 cup instead of 3/4 cup. Hope that works! I sadly cannot test it out due to my son's allergy but I did bake with eggs years ago before he was diagnosed.
John says
As far as loafs go, I'm a newbie. You make it so quick and easy!