snowy mountain

Lemon Blueberry Loaf

Blueberries and lemons were made for each other. I had bought some cream cheese to make Cheesecake Brownies and had some leftover, so this loaf also benefitted from that. If you don’t have cream cheese, I think sour cream would be a good replacement (though it’s a bit more liquid-y, so you might have to add a little extra flour–if you experiment, let me know!). I like the spelt flour in the recipe to give the flavor more depth. And finally, if this lemon blueberry loaf isn’t ~adventurous~ enough for ya, check out my Lemon Blueberry Cake made with dates and apple sauce.

Total time (including baking): 1 hour 10 minutes. Makes 1 loaf.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 3 tbsp tahini, nut butter, or oil
  • 4 oz cream cheese
  • ⅔ cup sugar
  • 2 eggs
  • Dash vanilla
  • Zest of 2 lemons
  • Squeeze lemon juice
  • ½ cup milk
  • 1 cup all purpose flour
  • 1 cup spelt flour
  • 1 ½ tsp baking soda
  • 6 oz blueberries, dry or tossed in flour


  1. Take out the cream cheese and eggs to warm slightly. Preheat oven to 350˚F. Butter a loaf pan.
  2. In a mixing bowl, combine 3 tbsp tahini, 4 oz cream cheese, and ⅔ cup sugar. Add the 2 eggs, vanilla, squeeze of lemon juice, and lemon zest, and mix well.
  3. Measure the flours (1 cup all purpose, 1 cup spelt) and 1 ½ tsp baking soda in a measuring cup. Add the ½ cup milk to the mix, followed by the flour mixture and blueberries. Mix all until just combined.
  4. Bake at 350˚F for ~50 minutes until browned on top and bouncy to touch. Let cool completely before cutting. Optional to add some lemon glaze (lemon juice and confectioner’s sugar)!

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *