I baked this vegan blueberry lemon loaf for my book club last week. The blueberries and lemon made the kitchen smell bright, and three people asked for the recipe before the meeting ended.
Delicious Vegan Blueberry Lemon Loaf Recipe
This Vegan Blueberry Lemon Loaf includes fresh blueberries mixed into a moist lemon-infused batter. The loaf is baked until golden and is topped with a refreshing glaze made from lemon juice and powdered sugar. It’s perfect for breakfast, tea time, or as a light dessert, and takes about 1 hour from start to finish.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the almond milk, oil, apple cider vinegar, vanilla extract, and lemon zest.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool and Glaze: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. For the glaze, mix powdered sugar and lemon juice until smooth and drizzle it over the cooled loaf.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 10 slices
- Calories: 180kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 30g
I store the loaf in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The glaze sets firm, and I let chilled slices sit out for ten minutes before serving.
