Lemon Blueberry Poppy Seed Loaf

"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."
-- @itsallgoodvegan
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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 5

Recipe Card

For the Lemon Poppy Seed Cake


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cane sugar
  • 1 cup fresh blueberries
  • 2 tablespoons poppy seeds
  • 1 tablespoon chia seeds
  • 1/2 cup coconut oil, softened
  • 1 cup plant based milk
  • 1 teaspoon vanilla
  • 2 small lemons, juiced
  • 1 tablespoon lemon zest

For the Lemon Glaze


  • 1 cup powdered sugar, sifted
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons plant based milk, plus more to thin out as needed


  • Step 1

    Preheat your oven to 350°F. Line a 9 x 5 cake loaf pan with parchment paper and set aside.

  • Step 2

    In a large bowl combine the all-purpose flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, salt and mix.

  • Step 3

    Slowly add the milk, softened coconut oil, vanilla, and lemon juice with the dry ingredients.

  • Step 4

    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.

  • Step 5

    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. Remove from the oven and allow the cake to cool for 30 minutes.

  • Step 6

    While the cake is cooling, make the lemon glaze. In a medium bowl combine all the lemon glaze and whisk.

  • Step 7

    Drizzle the glaze on top of the cake. Let loaf set and cool for an additional 30 minutes before slicing

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