Vegan Blueberry Loaf Cake:
Bread:
2 1/4 cups flour
1/2 cup white sugar
1/8 cup brown sugar
1 tbsp. baking powder
1 tbsp. lemon zest
2 tbsp. lemon juice, freshly squeezed
1 tbsp. cinnamon
Pinch of salt
3/4 cup dairy-free milk of choice (I used almond)
1/2 cup neutral-flavored oil
1 tsp. vanilla extract
1 cup blueberries
2-3 tbsp. powdered sugar, for dusting
Lemon Glaze:
1/2 cup powdered sugar
3-4 tbsp. lemon juice, freshly squeezed
Preheat oven to 355°F, & line your loaf pan with parchment paper. Add all the dry ingredients (flour, sugars, cinnamon, lemon zest, baking powder & salt) to a large mixing bowl, & whisk until there are no lumps. Add all the wet ingredients (non-dairy milk, oil & vanilla) & mix until just combined.
Toss your blueberries with the lemon juice, & a generous sprinkle of flour to coat, then add them to the batter & gently fold them through. Pour the batter into your prepared loaf pan. Bake for 60-70 minutes (If the bread is browning too quickly, carefully tent the pan with aluminum foil.) Allow the bread to cool in the loaf pan for ~15 minutes then transfer to a wire rack. While the bread cools, combine the powdered sugar & 2 tbsp. of lemon juice into a small bowl & whisk to combine. Add in more lemon juice as needed to create a smooth, pourable glaze.
Drizzle with lemon glaze & dust with powdered sugar. Slice, serve, & enjoy!
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