This Eggless Lemon Blueberry Loaf Cake is buttery, moist, tender, and delicious! A treat topped with a sweet layer of crumble and bursting with the natural goodness of lemon and blueberries. Plus, it’s a versatile cake that can be enjoyed any time of the year!
Your New Favorite Eggless Lemon Blueberry Loaf Recipe!
Not only is this Eggless Lemon Blueberry Loaf Cake absolutely scrumptious, but it’s also incredibly easy to make. With simple, everyday ingredients that you probably already have in your kitchen, you can whip up a batch of this heavenly cake loaf in no time.
This Eggless Lemon Blueberry Loaf Cake is tender, moist, and bursting with juicy blueberries and zesty lemon flavor. It’s perfect for any occasion! Whether you’re craving a sweet start to your morning, a delightful afternoon pick-me-up, or a comforting dessert to end your day on a high note, this cake has got you covered.
Do you love lemon-blueberry flavor combo? Check out my Lemon Blueberry Cake (bundt pan)recipe and my Eggless Lemon Blueberry Cheesecake Bars recipe.
What To Love About This Recipe
- Simple Ingredients: We’re keeping it real with everyday ingredients that create a delightful cake loaf. There’s no need for fancy ingredients here!
- Texture: Get ready for a moist and tender crumb that melts in your mouth with each bite.
- Taste: Indulge in a symphony of sweet, buttery, and tangy lemon flavors, perfectly complemented by bursts of juicy blueberries.
- Perfect Anytime Treat: Whether you’re craving a breakfast pick-me-up, a midday snack, or a satisfying dessert, this loaf cake has got you covered. It’s a versatile delight that suits any occasion!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of our cake, providing structure and texture. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder: Essential for leavening, ensuring our cake rises beautifully. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances all the flavors. : I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Adds moisture to the batter, making our cake wonderfully tender. You can use dairy or non-dairy milk.
- Lemons: You will use the zest and juice. Both bring a vibrant, lemony kick to the cake.
- Pure Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Unsalted Butter: The key to richness and flavor. We’re opting for butter over oil for that irresistible taste. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Granulated Sugar: Sweetens the cake and provides a lovely golden crust. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
- Blueberries: Bursting with freshness and natural sweetness, they’re the star of the show! 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.
- For The Crumble (optional): You’ll need granulated sugar, all-purpose flour, salt, and unsalted butter.
- For The Lemon Glaze (optional): You’ll need powdered sugar and lemon juice.
Process Overview: How To Make Lemon Blueberry Loaf Cake without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
Step 2 – Combien Wet Ingredients
In a measuring cup or bowl, mix together milk, lemon juice, and vanilla extract.
Step 3 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy on 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.
Step 4 – Add Dry and Wet Ingredients
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 blueberry with 1 tablespoon of flour. Stir in the blueberries into the batter.
Step 4 – Bake
Pour the batter into the prepared pan. If using, make and add the crumble on top. Note: The batter will be thick, so use a spatula to spread it into the loaf tin, 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.
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 for at least 15 minutes before you start, giving 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 the blueberries from bursting and discoloring the batter, gently fold them in 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 is stated in the recipe.
- Know your oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting 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. Doing this while the berries are wet is essential, 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 (soy milk or oat milk are my fave), 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: For extra texture and flavor, you can add a handful of chopped nuts, such as almonds or pecans, to the crumble.
- If you do not like blueberries, substitute your favorite fruit, such as raspberries, strawberries, or even diced peaches.
Storing and Freezing Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Absolutely! Just be sure to toss them in some flour before folding them into the batter to prevent them from sinking to the bottom.
Of course! While the crumble adds a delicious crunch, the cake is just as tasty without it.
To prevent the blueberries from sinking to the bottom of the cake and bleeding during baking, toss them with a tablespoon or two of all-purpose flour. This helps the flour adhere to the berries and creates a barrier between them and the batter. Once coated with flour, gently fold the blueberries into the cake batter using a spatula. Bake the cake according to your recipe’s instructions.
I recommend using them frozen. This helps prevent the blueberries from breaking apart and bleeding into the batter, resulting in a more uniform appearance and texture. However, it is always a good idea to consider your recipe’s specific requirements.
More Blueberry Recipes You’ll Love!
Recipe Card 📖
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!
Ingredients
For The Crumble (optional):
For The Lemon Glaze (optional):
Instructions
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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.
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In a large bowl, sift flour, baking powder, and salt. Set aside.
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In a measuring cup or bowl, mix together milk, lemon juice, and vanilla extract.
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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.
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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.
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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.
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Make the Crumble:
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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.
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Make the Glaze:
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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.
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
Calories: 376kcalCarbohydrates: 60gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 257mgPotassium: 90mgFiber: 1gSugar: 34gVitamin A: 437IUVitamin C: 5mgCalcium: 106mgIron: 2mg
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