Blueberry, Lemon & Coconut Loaf Cake

Soft and fluffy vegan lemon blueberry loaf dotted in juicy berries and drizzled with a zesty lemon glaze.

This eggless blueberry cake recipe may seem daunting, but it is in fact so easy to make and no mixer is required.

Simply combine the wet ingredients in one bowl and the dry ingredients in another, and gradually fold together to combine. It is a foolproof summer-time recipe.

Substitute the coconut oil for sunflower or canola oil if preferred. Also, switch the almond milk with your preferred dairy-free milk choice. Bake until the cake is golden brown and firm to touch giving you a soft sponge inside.

A great recipe to serve when hosting guests and can be made a day ahead of time and stored in an airtight container. When sliced into, this blueberry loaf looks amazing, bursting with vibrant berries.

This zesty eggless blueberry cake recipe is a guaranteed crowd-pleaser even with non-vegans!


Lemon Blueberry Loaf Cake

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 10 people


  • 225 grams self raising flour
  • 175 grams unsalted butter (softened)
  • 175 grams caster sugar
  • 3 large eggs
  • 75 grams desiccated coconut
  • 2 lemons zested
  • 150 grams blueberries
  • 100 grams icing sugar
  • tbsp lemon juice
  • 1 tbsp desiccated coconut


  • Preheat the oven to 190C/ 375F. Grease and line an 8.5 x 4.5 x 2.75 inched pan, ensure the parchment paper goes up and over the sides.
  • In a large mixing bowl, combine the flour, ground almond, and baking powder.
  • In another large bowl, combine the melted coconut oil, sugar, milk, lemon juice, and lemon zest and whisk together to a thick mix.
  • Pour the wet mixture into the dry mixture and gently fold it together. Once combined stir in the blueberries.
  • Transfer the batter into the loaf pan creating a smooth finish. Bake for 45 minutes, check the center with a skewer and cook for a further 10 minutes until it is fully cooked and firm, and golden on top.
  • Remove from the oven and leave to cool for 5 minutes before using the parchment paper then gently remove from the tin.
  • Leave to fully cool on a wire cooling rack.
  • In a small bowl, add the powdered sugar and gradually stir in the lemon juice. The mix should liquify but remain thick.
  • Drizzle the glaze over the cold and leave a further 10 minutes to set before serving.

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