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Lemon blueberry loaf cake in the snow

Lemon Blueberry Almond Loaf Cake

Tart but sweet, this lemon blueberry loaf cake uses both almond flour and gluten-free flour to make a moist crumb that will have you licking the plate clean. The batter will remind you of the yellow cake your grandmother used to make and trust me when I tell you that your grandmother approves of this recipe. Light and tasty, you'll love that it's both versatile and simple to make.

Course Breakfast, Dessert
Cuisine American
Keyword blueberry, lemon
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Author The Cowgirl Gourmet in Santa Fe recipe was adapted from Yotam Ottolenghi


  • 1/2 cup butter or vegan butter at room temperature
  • 2/3 cup sugar
  • 4 lemons, zested
  • 1 teaspoon vanilla
  • 3 large eggs at room temperature
  • 1 cup almond flour
  • 2/3 cup gluten-free flour sifted
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon kosher or sea salt
  • 1 1/2 cups fresh blueberries divided

Lemon Glaze

  • 1/2 cup confectioner's sugar
  • 2 teaspoons lemon juice or more as needed


  1. Heat oven to 375 degrees Farenheit/200 degrees Celsius.

  2. Line a 9-inch loaf pan with parchment paper and set aside.

  3. In a mixing bowl, add the softened butter, sugar, lemon zest and vanilla and, using a hand or stand mixer, beat on high for 3 to 4 minutes.

    Lemon blueberry butter creaming
  4. Lower the speed to medium, add the eggs in one at a time, mixing thoroughly before adding the next egg.

    Lemon blueberry with egg
  5. Scrape down the sides of the bowl as necessary and continue to add the remaining two eggs. The mixture may separate briefly, but know it will come back together when you add the dry ingredients.

    Lemon blueberry with eggs
  6. In a separate bowl, place a sifter and add the dry ingredients into the sifter--the almond flour, gluten-free flour, baking powder and salt. Sift the ingredients into the bowl and stir well to combine.

  7. With the mixer on low, add a third of the dry ingredients at a time, mixing a bit each time and then adding the next third and mixing some more and the final third. Mix just until no specks of the dry ingredients remain and everything is well blended.

    Lemon blueberry with flour
  8. Mix just until no specks of the dry ingredients remain and everything is well blended. The batter will be a beautiful golden yellow.

    Lemon blueberry batter
  9. Fold in half of the blueberries and scoop the batter into the lined loaf pan.

    Lemon blueberry with blueberries
  10. Bake for 15 minutes and then sprinkle with the remaining blueberries.

  11. Return to the oven for another 15-20 minutes, until the top turns slightly golden brown but is still uncooked.

    Lemon blueberry in the oven
  12. Tent the loaf with aluminum foil and continue to cook for 25-30 minutes or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.

  13. Remove from the oven and set aside to cool for 10 minutes. Then remove the cake from the pan and pace it on a wire rack to cool completely.

    Lemon blueberry loaf cake
  14. When the cake is cool, make the icing--add lemon juice and confectioner's sugar to a small bowl and whisk together until smooth, adding a bit more juice if needed. Using a spoon, drizzle the icing over the cake. Let icing set (about 30 minutes), slice and serve.

    Lemon blueberry loaf cake in the snow
  15. Place any leftovers in foil and leave at room temperature.

    Lemon blueberry loaf cake with Guero