Eggless Lemon Blueberry Loaf Cake is soft, moist, tender, and bursting with juicy blueberries in every bite. This easy eggless loaf is filled with bright lemon flavor from fresh lemon juice and zest, and finished with a simple lemon glaze for the perfect sweet, citrusy touch.
This Eggless Lemon Blueberry Loaf is one of those comforting bakes that feels perfect for spring and summer mornings, afternoon tea, brunch, or even dessert. The loaf has a soft bakery-style texture with a rich buttery flavor, while the blueberries keep every slice juicy and delicious.
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About Eggless Lemon Blueberry Loaf Cake
I truly love adding fresh fruits to baking recipes. Fruits not only bring natural sweetness and flavor, but they also make cakes feel fresh, light, and vibrant. And when it comes to fruit combinations, blueberries and lemon are one of my absolute favorites.
The juicy blueberries add bursts of sweetness with a slight tart flavor, while lemon brings freshness and brightness to every bite. Together, they create a loaf cake that feels refreshing, comforting, and irresistible.
This Eggless Lemon Blueberry Loaf cake has a soft, tender crumb and a perfectly moist texture. It is light without being overly fluffy, and rich enough to feel satisfying with a cup of tea or coffee.
One of the best things about this recipe is how simple it is to make. There is no need for an electric mixer or complicated steps. The batter comes together quickly using only mixing bowls, a whisk, and a spatula. It is an easy, beginner-friendly eggless baking recipe that turns out beautifully every time.
The lemon glaze on top adds another layer of citrus flavor and gives the loaf a beautiful bakery-style finish. It makes the cake look elegant while adding the perfect balance of sweetness and tanginess.
Whether you are looking for an easy eggless loaf cake, a simple blueberry bread recipe without eggs, or a fresh lemon dessert for summer baking, this Eggless Lemon Blueberry Loaf Cake is always a wonderful choice.
Why You Will Love This Loaf Cake
- This Eggless Lemon Blueberry Loaf Cake is soft, moist, tender, and full of fresh lemon flavor.
- The loaf is packed with juicy blueberries in every bite.
- It is an easy eggless loaf cake recipe that does not require an electric mixer.
- Fresh lemon juice and lemon zest make the loaf bright and refreshing.
- The lemon glaze adds a delicious bakery-style finish.
- This recipe uses simple pantry ingredients and comes together quickly.
- The loaf stays moist for days, making it perfect for breakfast, brunch, or snacking.
- This Eggless Blueberry Lemon Loaf Cake is perfect for spring and summer baking.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour for this recipe, and I recommend using the same for the best texture.
- Baking Powder and Baking Soda: The combination of baking powder and baking soda gives this Eggless Lemon Blueberry Loaf Cake a beautiful rise while keeping the texture soft and tender.
- Salt: A little salt balances the sweetness and enhances all the flavors in the loaf cake.
- Sugar: Granulated white sugar perfectly sweetens the loaf. Rubbing the lemon zest into the sugar helps release the zest’s natural oils and gives the cake a stronger lemon flavor.
- Butter: Melted butter adds richness and a delicious butter flavor to the loaf. However, you can also use an equal amount of neutral-flavored oil if preferred. Both versions work beautifully.
- Sour Cream: Full-fat sour cream makes the loaf rich, soft, and moist. Make sure it is at room temperature before using it in the batter. If you do not have sour cream, plain yogurt works very well too.
- Milk: Whole milk adds moisture and richness to the loaf. Bring the milk to room temperature before using it in the recipe for the best result.
- Lemon Juice and Lemon Zest: Fresh lemon juice adds brightness and freshness, while lemon zest provides intense citrus flavor and aroma. Both are essential for achieving the best lemon flavor in this loaf cake.
- Vanilla extract: Pure vanilla extract adds warmth and enhances the overall flavor of the cake.
- Blueberries: Fresh blueberries work beautifully in this recipe. You can also use frozen blueberries without thawing them first. Tossing the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
How To Make Eggless Lemon Blueberry Loaf Cake
Making the Lemon Blueberry Loaf Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Whisk well and set aside.
- In a large mixing bowl, combine sugar and lemon zest.
- Working with your hands, rub zest into sugar until well combined and the sugar feels damp.
- Add sour cream, milk, lemon juice, and vanilla extract to the sugar mixture.
- Whisk until everything is well combined.
- Add dry ingredients to the wet ingredients and whisk until just combined.
- Add the melted butter to the batter and mix until it is well incorporated.
- Toss the fresh blueberries in a tablespoon of flour and then gently fold them into the batter.
- Pour batter into the prepared loaf pan, spreading it out evenly with a spatula or spoon.
- Bake the loaf cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Baking time may vary depending on your oven.
- Transfer the loaf pan to a cooling rack and allow it to cool completely.
Topping with Lemon Glaze
- Prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth.
- Once the loaf is completely cool, remove it from the pan.
- Pour the lemon glaze over the top and let it set for 15-20 minutes.
Storing and Freezing Suggestions
Eggless Lemon Blueberry Loaf Cake stays fresh at room temperature for up to 2 days when in an airtight container.
For longer storage, refrigerate the loaf for up to 1 week. Bring slices to room temperature before serving for the best texture.
To freeze the loaf, allow it to cool completely. Wrap it tightly with freezer-safe plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw the loaf overnight in the refrigerator or at room temperature before serving.
Baking Tips For Eggless Lemon Blueberry Loaf Cake
Room-Temperature Ingredients: Use room-temperature sour cream and milk for a smooth batter and even baking. Cold ingredients can cause the melted butter to solidify and may affect the texture of the loaf.
Measuring: Measure the ingredients correctly, using a kitchen scale if possible. Too much flour can make the loaf dense or dry instead of soft and tender.
Lemon Sugar: Rubbing the lemon zest into the sugar is an important step because it helps release the lemon oils and creates a much stronger and fresher lemon flavor throughout the loaf.
Blueberries: Toss the blueberries with a little flour before adding them to the batter. This helps prevent the berries from sinking to the bottom while baking. I highly recommend using fresh blueberries for making this Eggless Lemon Blueberry Loaf Cake, but frozen berries can also be used. Do not thaw frozen berries before adding them to the batter, as they may release too much moisture and discolor it.
Do Not Overmix: Mix the batter gently, just until the ingredients are combined. Overmixing can develop gluten, making the loaf dense or tough.
Baking: Keep an eye on the loaf after about 40 minutes, since every oven bakes differently. If the top is browning too quickly, loosely cover it with aluminum foil and continue baking.
Cooling the Loaf Cake: Allow the cake to cool completely before glazing. If the cake is still warm, the glaze will melt and slide off instead of setting properly.
Frequently Asked Questions
There can be several reasons a cake sinks in the middle.
The loaf may have been underbaked.
Opening the oven door too frequently during baking can cause the cake to collapse.
Incorrect ingredient measurements may affect the structure.
If the oven temperature is too high, the loaf may rise too quickly and collapse as it cools.
Yes! You can use the same amount of plain or Greek yogurt instead of sour cream. Avoid using fat-free yogurt in this recipe, as the loaf may not turn out as moist and rich.
Absolutely! Replace the melted butter with the same amount of neutral-flavored oil. The loaf will still turn out soft and moist.
Blueberries can sink if the batter is too thin or if the berries are not coated in flour. Tossing them with a little flour before folding them into the batter helps distribute them evenly throughout the loaf.
More Eggless Loaf Cakes
Lemon Blueberry Loaf Cake
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon (175g) granulated sugar
- zest of 2 lemons
- 6 tablespoon (90g) sour cream
- ¾ cup + 2 tablespoon (210ml) milk
- 2 tablespoon (30ml) lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup (80g) unsalted butter, melted
- 170 g blueberries tossed with 1 tablespoon flour
For the Lemon Glaze
- ¾ cup (90g) powdered sugar
- 1-2 tablespoon lemon juice (add as needed)
Instructions
Making the Lemon Blueberry Loaf
- Preheat the oven to 350°F (180°C). Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
- In a large bowl, combine sugar and lemon zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp.
- Add sour cream, milk, lemon juice, and vanilla extract to the sugar mixture. Whisk until everything is well combined.
- Add dry ingredients to the wet mixture and whisk until just combined. Add the melted butter to the batter and mix until it is well incorporated.
- Toss the fresh blueberries in a tablespoon of flour and then gently fold them into the batter.
- Pour batter into the prepared pan, spreading it out evenly with a spatula or spoon.
- Bake the loaf cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Transfer the loaf pan to a wire rack and allow it to cool completely.
Topping with Lemon Glaze
- Prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth.
- Once the loaf is completely cool, remove it from the pan. Pour the lemon glaze over the top and let it set for 15-20 minutes.
Storing Suggestions
- Eggless Lemon Blueberry Loaf Cake stays fresh at room temperature for up to 2 days when covered tightly.
- For longer storage, refrigerate the loaf for up to 1 week. Bring slices to room temperature before serving for the best texture.
- To freeze the loaf, allow it to cool completely. Wrap it tightly with freezer-safe plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw the loaf overnight in the refrigerator or at room temperature before serving.
Notes
- Room-Temperature Ingredients: Use room-temperature sour cream and milk for a smooth batter and even baking. Cold ingredients can cause the melted butter to solidify and may affect the texture of the loaf.
- Measuring: Measure the ingredients correctly, using a kitchen scale if possible. Too much flour can make the loaf dense or dry instead of soft and tender.
- Lemon Sugar: Rubbing the lemon zest into the sugar is an important step because it helps release the lemon oils and creates a much stronger and fresher lemon flavor throughout the loaf.
- Blueberries: Toss the blueberries with a little flour before adding them to the batter. It helps prevent the berries from sinking to the bottom while baking. I highly recommend using fresh blueberries for making this Eggless Lemon Blueberry Loaf Cake, but frozen berries can also be used. Do not thaw frozen berries before adding them to the batter, as they may release too much moisture and discolor it.
- Do Not Overmix: Mix the batter gently, just until the ingredients are combined. Overmixing can develop gluten, making the loaf dense or tough.
- Baking: Keep an eye on the loaf after about 40 minutes, since every oven bakes differently. If the top is browning too quickly, loosely cover it with aluminum foil and continue baking.
- Cooling the Loaf Cake: Allow the cake to cool completely before glazing. If the cake is still warm, the glaze will melt and slide off instead of setting properly.
Vinitha says
Can I bake this as a round cake? Instructions pls
Jigna says
Hi Vinitha, yes you can use round cake pan. Use 8inch round baking pan but baking time will be different. you will have to keep an eye after 25-30 minutes. I would suggest to check with toothpick every 5-6 minutes after 25 minutes of baking time.
Hope this will help and thanks for visiting.?
Meena says
My bread sunk in the middle what did I do wrong ?
Jigna says
Hi Meena, there are few reasons for the bread sunk in the middle. It could be smaller or bigger size of the loaf pan, or improper measurement of the ingredients, or it could be due to expired baking powder or baking soda. There could be other reasons too like, uneven temperature of the oven or bread is underdone. Also after mixing batter, do not wait too long to put in the oven. Hope this will help and next time you will have better experience of baking.
Veena says
Tried out this recipe and it turned out great! Thank you.
Jigna says
Thank you so much, Veena! I am very happy that you liked the recipe, and I appreciate your time to leave a comment.😊
Parul says
I tried it Ian’s it was super soft and spongy 🙂 thank you. Can I double the recipe as want to make it for my birthday cake ?
Jigna says
Hi Parul, yes, you can double the recipe. And bake the cake in two 8-inch or 9-inch round pans. If you want one layer cake only, use the same recipe for one 8-inch or 9-inch round pan without doubling.
I hope this will help, and enjoy your birthday!
Parul says
Easy to make and full of flavours. Thank you.
Jigna says
Thank you so much, Parul!😊
Vimala says
Hi, can I use buttermilk instead of sour cream?
Jigna says
Hi Vimala, yes, you can use buttermilk instead of sour cream. However, use full-fat buttermilk or use full-fat or whole milk for DIY buttermilk.
I hope this will help.
Sandie says
Can I use almondmilk yogurt in place of sour cream?
Jigna says
Hi Sandie, I have not tried almond milk yogurt in my baking recipes. But as much I know, you can substitute dairy yogurt with non-dairy yogurt.
Nena says
Made this recipe today and it turned out awesome! Thank you!
Jigna says
Hi Nena, thank you so much for your feedback! I am glad that you like the recipe.
Dawna says
Great recipe! It needed all of the cooking time and a bit more. It came out looking just like the picture.The flavor is wonderful! Will definitely make again!
Jigna says
Hi Dawna, thank you so much for your feedback! I am glad that you liked this loaf cake recipe.
Rena says
Wow!!! So light and fluffy and yet so flavorful. I rarely write a review. And it’s not often I pick a recipe with so few comments or reviews, but this seemed like an easy enough recipe and I was all out of eggs! I only have restraint in eating more of this delicious loaf because my husband would probably like to have some when he gets home. 🤣 Thank you ever so much for a fantastic recipe and saving me a trip to the store. Based on your comments and suggestions, I used 1/2 cup of plain yogurt and buttermilk because that’s what I had. I used frozen blueberries and your idea to save some for the top was brilliant. Can’t decide if I want it for dessert or brunch… probably both ❤️
Jigna says
Hi Rena, I am glad that you liked the recipe. And thank you so much for providing your feedback, I really appreciate it!
Raylene says
This was delicious 😋 I will make it again. My sister has an allergy to eggs so this is why I picked this recipe. I will post a photo on Facebook.
Girish says
Single guy trying to get a handle on my sugar intake by baking homemade recipes. This one turned out very well especially for a total newbie. Making sure everything was at room temperature helped for sure
Jigna says
Hi Girish, I am glad to know that you liked the recipe. Thank you so much for your feedback.