Looking for a delicious summer treat? Make this Blueberry Lemon Poppy Seed Loaf. It is moist, soft, and simple to make. Bursting with fresh blueberries, poppy seeds, and tangy lemon. Drizzled with a lemon glaze and topped with fresh blueberries.
TIPS WHEN MAKING THIS CAKE LOAF
- For this recipe I used a 9 x 5 inches loaf pan. You can use a different shaped pan though the cooking time will differ.
- Line your cake loaf pan with parchment paper or spray it with cooking oil. This will prevent your cake loaf from sticking to the pan after baking.
- Make sure that your coconut oil is softened. It is okay if it is slightly lumpy when adding it to your batter.
- You will want to use one large bowl to mix your batter. First, mix all of your dry ingredients really well before adding your wet ingredients to the bowl.
- Don’t have poppyseeds? No worries, you do not need to add them to the batter. This loaf will still taste amazing.
- Substitute fresh blueberries with frozen blueberries.
- Do not overmix your batter. I like to limit my mixing to 20-30. It is okay if there is a little bit of flour left on the sides of your bowl. You will mix it again when folding your fresh blueberries to the batter. I also like to leave a couple blueberries and sprinkle them on top along with adding lemon zest of the batter (this is optional).
- To test to see if my loaf has been cooked all the way by sticking a toothpick in the middle. If it comes out clean then it’s cooked all the way.
I topped my loaf with a Lemon Glaze. It is super easy to make and only requires 3 ingredients. Before glazing your load let the cake cool for 30 minutes. Then drizzle the glaze on top of the cake. Lastly, let the glazed loaf completely set and cool for an additional 30 minutes before slicing.
This Blueberry Poppy Seed Lemon Cake is great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat this cake is midday with coffee. If I ever have leftovers I slice the loaf and wrap them up really well with plastic wrap. I then pop them in the freezer to eat later in the week. To defrost the cake pop one of the cake slices in the microwave for 30-60 seconds. It will depend on how thick you sliced your Blueberry Lemon Poppy Seed Loaf.
This Blueberry Poppy Seed Lemon Cake is:
Bursting with flavor
If you make this Poppy Seed Lemon Cake I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is moist, soft, and simple to make. Bursting with poppy seeds and lemon, and topped with a delicious sweet lemon glaze. It is super easy to make and just takes 15 minutes to prep.
Poppy Seed Lemon Cake
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup cane sugar
- 1 cup fresh blueberries, substitute with frozen blueberries
- 2 Tbsp poppy seeds
- 1 Tbsp chia seeds
- ½ cup coconut oil, softened
- 1 cup + 2 Tbsp dairy-free milk, I used almond milk
- 1 tsp vanilla
- 2 small lemons, seeds removed and juiced
- 1 Tbsp lemon zest
- 1 cup powdered sugar or confectioners sugar, sifted
- 1 tsp lemon juice
- 1.5 tsp dairy-free milk, add more to thin
- Preheat your oven to 350 F (176 C). Line a 9 x 5 cake loaf pan with parchment paper and set aside.
- In a large bowl combine the all-purpose flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, salt and mix.
- Slowly add the milk, softened coconut oil, vanilla, and lemon juice with the dry ingredients.
- Mix the batter for 20-30 seconds, do not overmix your batter. Slowly fold the fresh blueberries into the batter and add your lemon zest.
- Pour the batter into the loaf pan. Bake loaf for 60 minutes or until a toothpick in the center of the cake comes out clean.
- In a medium bowl combine all the lemon glaze and whisk. Let the cake cool for 30 minutes then drizzle the glaze on top of the cake. Let loaf set and cool for an additional 30 minutes before slices.
- Leftovers will last 2 days and 1 month in the freezer wrapped up.
- Try not over mix your cake batter. I like to limit my mixing to 20-30 seconds.
- Substitute fresh blueberries for frozen blueberries.
- Line your loaf pan with parchment paper before adding the batter. This will prevent the cake from sticking to the pan after baking.
Marissa I’ll be making this for the family for this weekend Looks so yummy Thank you and Happy Fourth!
I hope your family loved it Susan. Thank you for making my recipe.
I’ve made this cake today and It’s soooo delicious! 🙂 thank you for sharing this recipe.
I was wondering if it’s possible to substitute all-purpose flour with gluten-free flour?
I’m sensitive to gluten and thought to try baking this cake with GF flour next time.
Hi Madina! I am so happy you enjoyed this recipe. Unfortunately, I have not had the best luck with gluten-free flour. But I have heard of Bob’s Red Mills Gluten Free 1 to 1 Baking Flour is really great.