Description
This vegan lemon blueberry loaf is a delightful treat that’s easy to make and perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup neutral oil
- 2 teaspoons vanilla extract
- Zest from 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing the blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, or grease it well.
- In a big bowl, toss together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the non-dairy milk, oil, vanilla, lemon zest, and lemon juice. Stir well.
- Pour the wet mixture into the dry ingredients. Gently fold until just combined, being careful not to over-mix.
- Toss the blueberries with a tablespoon of flour and then fold them into the batter.
- Scrape the batter into the prepared pan and smooth the top. Optionally, add extra berries or sugar on top.
- Bake for 50-60 minutes or until a toothpick comes out mostly clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a rack to cool completely.
Notes
- For a different flavor, you can substitute 1/2 cup of the all-purpose flour with oat flour.
- If you don’t have non-dairy milk, you can use water mixed with coconut yogurt in a pinch.
- Let the loaf cool a bit before slicing to enjoy with vegan butter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg