Go Back Email Link
–+ servings
blueberry lemon loaf

Blueberry Lemon Loaf

Jillian Glenn
This blueberry lemon loaf is as easy to make as it is delicious! Impress your friends and family with this super moist sweet treat!
4.54 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 307 kcal

Ingredients
  

Blueberry Lemon Loaf Ingredients

  • 1 cup milk regular or plant-based
  • 1 cup sugar or maple syrup
  • ½ cup lemon juice freshly squeezed lemon juice or store-bought
  • ¼ cup melted butter regular or plant-based
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • a pinch of salt
  • 2 cup regular or gluten free all-purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
  • 1 cup fresh or frozen blueberries

Cream Cheese Icing

  • 1 ½ cup powdered sugar
  • 4 oz cream cheese regular or plant-based
  • 4 tablespoon softened butter regular or plant-based

Instructions
 

Blueberry Lemon Loaf Instructions

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl, hand mix the milk, sugar, lemon juice, melted vegan butter, vanilla, baking powder, baking soda, and a pinch of salt.
  • Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5-inch loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9-inch round, start with 30 minutes and bake until done.
  • While baking, mix your cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted loaf. Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.

Notes

Store any leftover loaf in an airtight container at room temperature for up to about 4 days.
To freeze, store it unfrosted wrapped in plastic wrap and then placed into an airtight container like a freezer bag for up to 2-3 months. To thaw, let it sit in the fridge overnight and prepare your frosting on the day that you are ready to serve it.

Nutrition

Serving: 1sliceCalories: 307kcalCarbohydrates: 53gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 272mgPotassium: 83mgFiber: 3gSugar: 33gVitamin A: 187IUVitamin C: 5mgCalcium: 106mgIron: 1mg
Keyword blueberry lemon bread, lemon blueberry bread, lemon blueberry loaf
Tried this recipe?Let us know how it was!