Lemon Blueberry Bread
Ingredients
The Loaf Cake
-
1
cup
cane sugar
-
½
cup
oil
-
1
teaspoon
lemon extract
-
1
teaspoon
vanilla extract or paste
-
2
teaspoons
lemon zest
-
1
cup
regular vegan yogurt
-
⅓
cup
lemon juice
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¾
teaspoon
sea salt
-
1
cup
blueberries
-
1
tablespoon
flour (for tossing blueberries)
-
⅓
cup
extra unfloured blueberries for topping
The Lemon Glaze
-
1
cup
powdered sugar
-
1
tablespoon
vegan milk
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x5 loaf pan.
- In a large bowl, whisk together the sugar, oil, lemon extract, vanilla extract, and lemon zest until combined.
- Add the vegan yogurt and lemon juice to the mixture and whisk until incorporated.
- In a separate bowl, mix the flour, baking powder, baking soda, and sea salt.
- Combine the dry ingredients with the wet ingredients and mix until just incorporated.
- Toss the blueberries in a small amount of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, vegan milk, and lemon juice until smooth, then drizzle over the cooled bread.
Nutrition Facts (estimated)
Servings
16 servings
Calories
205
Total fat
7g
Total carbohydrates
35g
Total protein
2g
Sodium
183mg
Cholesterol
0mg
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