Description
This delicious blueberry lemon loaf is perfect for any occasion, featuring a zesty kick from fresh lemons and sweet blueberries.
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, whisk 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 to combine.
- Pour the wet ingredients into the dry ingredients and gently fold together until mostly combined. It’s fine to have some flour streaks.
- Toss the blueberries with a spoonful of flour and gently fold them into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle with extra berries or sugar.
- Bake for 50-60 minutes, or until a toothpick comes out mostly clean. Let cool in the pan for 10 minutes before transferring to a rack.
- Allow to cool before slicing, though it’s delightful warm with vegan butter.
Notes
- If using oat flour, you can substitute 1/2 cup of all-purpose flour with oat flour.
- If you need to, bottled lemon juice is acceptable in a pinch.
- This loaf can taste even better with a golden top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg