Eggless Lemon Blueberry Loaf Cake

This Eggless Lemon Blueberry Loaf Cake is buttery, moist, tender, and delicious! A treat topped with a sweet layer of crumble, bursting with the natural goodness of lemon and blueberries. Plus, it's a versatile cake that can be enjoyed any time of the year!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings - 12 slices

Calories 376kcal

Author Oriana Romero

Equipment

Ingredients

2 cup (280 g) all-purpose flour plus 1 tablespoon for blueberries
3 teaspoons (12 g) baking powder
¼ teaspoon (1 g) salt
¾ cup (180 ml) milk (I used whole milk)
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) pure vanilla extract
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 tablespoon (4 g) lemon zest
1 1/2 cups (215 g) fresh blueberries, plus a handful for topping

For The Crumble (optional):

4 tablespoons (48 g) granulated sugar
1/2 cup (70 g) all-purpose flour
¼ teaspoon (1 g) salt
3 tablespoons (42 g) unsalted butter, melted

For The Lemon Glaze (optional):

½ cup (60 g) powdered sugar
1 tablespoon (15 ml) lemon juice

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.
Tip: If you like golden edges, do not line with parchment paper.
In a large bowl, sift flour, baking powder, and salt. Set aside.
In a measuring cup or bowl, mix together milk, lemon juice, and vanilla extract.
Using an electric hand mixer or a stand mixer, beat butter until creamy at medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon zest and beat for 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-lemon mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Toss the blueberries with 1 tablespoon of flour. Stir in the blueberries into the batter. Pour the batter into the prepared pan. Add more blueberries and the crumble on top, if desired.
Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.
Bake for 50 – 60 minutes or until a toothpick comes out clean when poked in the center. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the lemon glaze.
Note: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time,so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Make the Crumble:
Add the sugar, flour, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork, or pastry cutter, to incorporate the butter into the flour until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the loaf cake.
Make the Glaze:
Whisk together powdered sugar and lemon juice. If glaze is too thick, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon. Drizzle over the completely cooled loaf.

Notes

Store at room temperature for up to 3 days, then transfer them to the refrigerator for up to 1 week. However, the cake is best if eaten within 3 days.

Freeze: For longer storage, let the cake cold completely and then freeze it for up to 3 months. Thaw overnight in the refrigerator, then bring to before serving.

Lemon: 1 large-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.

Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.

Recipe Tips

Room Temperature Ingredients. Ensure your butter and milk are at room temperature for optimal mixing and a smoother batter.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Blueberries. Rinse the blueberries with water and then toss the wet blueberries in some flour, about a tablespoon. This step ensures that the flour adheres to the berries, helping them remain evenly distributed throughout the batter. Otherwise, the berries may sink to the bottom of the cake during baking, and we definitely want them to shine in every bite!
Fold in Blueberries Gently. To prevent them from bursting and discoloring the batter, gently fold in the blueberries with a spatula.
Bake the cake loaf as soon as the batter is ready.
Don't open the oven door. Leave the oven closed until the minimum time stated in the recipe.
Know your oven. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Blueberries – Rinse the blueberries with water and strain. Then toss the wet blueberries in some flour. It’s important to do this while the berries are wet as this will allow the flour to stick. This flour coating will help the berries stay suspended in the batter, as fruits tend to sink to the bottom of cakes as they bake.

Food Allergy Swaps

Dairy-Free: Substitute dairy milk with your favorite plant-based alternative, and use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a delightful crunch and extra lemony flavor.
Mixed Berry: Feel free to mix things up with a combination of your favorite berries, such as raspberries, blackberries, and strawberries.
Add Nuts to The Crumble: You can add a handful of chopped nuts, such as almonds or pecans, to the crumble for extra texture and flavor.
If you're not a fan of blueberries, swap them out for your favorite fruit, such as raspberries, strawberries, or even diced peaches.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition