Spring is definitely in the air and I am oh so ready for it! Bring on the light, fresh flavours and lots of sunshine.. and a lot of rain if you live in the UK! March also means that Easter and Mother’s Day are both around the corner which are perfect occasions for a cake like this Lemon Blueberry Loaf. With a light, fluffy crumb, juicy blueberries and the zing of fresh lemon, it is perfect for Sunday afternoon tea with your loved ones. It can easily be made gluten-free (as I did) but also can be made vegan or dairy-free depending on your requirements, see instructions on that below.
This loaf can be made the day before and then stored in an airtight container, I would recommend doing the drizzle shortly before serving though. The plain loaf can also be frozen in slices for eating later! For serving, add the drizzle and whatever toppings or decorations you would like, serve it up on a cake stand and enjoy!
- Gluten-free: simply use a good plain gluten-free flour
- Dairy-free: use coconut yoghurt and almond or coconut milk
- Vegan: use two flax eggs (1 tbsp ground flaxseed + 3 tbsp water mixed for each egg)
- Flavour: tastes delicious with raspberries or blackberries!
- Drizzle: this cake is delicious without any drizzle, or you can squeeze over some fresh lemon or add a drizzle of yoghurt.
Lemon Blueberry Loaf
- 2 cups plain flour use gluten-free or regular
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar adjust to taste
- 2 eggs
- 1 lemon juice and zest of
- 3/4 cup sour cream or yoghurt can use coconut yoghurt
- 1/4 cup milk or almond milk
- 1/2 cup vegetable or melted coconut oil
- 2 tsp vanilla extract
- 1.5 cups blueberries fresh or *frozen
Glaze – Optional
- 1 cup powdered/icing sugar
- 2 tbsp lemon juice
Decoration – Optional
- 1/3 cup fresh blueberries
- 2 tbsp chopped pistachios
- Preheat the oven to 180c/350f. Grease a 2lb/900g loaf tin and line with two long strips of parchment paper that hang over the edges, these will serve as handy handles to lift your loaf out of the tin!
- In a large bowl, mix together the flour, salt, baking powder and sugar.
- In a small bowl, mix 1 tbsp of the flour with the blueberries and set aside.
- In another bowl, whisk together the eggs, milk, sour cream, vanilla and oil.
- Fold the wet ingredients in to the dry.
- Fold the blueberries gently in to the mix and then pour in to the prepared pan. Smooth and spread out evenly in the pan.
- Bake for 60 minutes, or until a toothpick inserted comes out clean. If your loaf starts to brown too much on the top and isn't cooked through, tent some foil over the top and continue cooking.
- Allow to cool in the pan for 10 minutes before lifting out and cooling on a wire rack.
- Once the cake is completely cool, whisk the icing sugar and lemon juice together in a bowl. Place a piece of foil or paper towel under the rack or things will get messy! Pour over the cake evenly and allow to drip off and set. Alternatively, squeeze over some lemon juice or drizzle over some yoghurt for a less sweet option.
- Add toppings for decoration if desired and serve.
I hope that you enjoyed this recipe, let me know down below what you think! If you liked this, you may also like my Blueberry Oatmeal Bars.