Vegan Lemon Blueberry Loaf
Introduction: Delight in the tangy sweetness of lemon and the burst of juicy blueberries with our Vegan Lemon Blueberry Loaf. This moist and flavorful treat is perfect for breakfast, brunch, or dessert. Made with wholesome ingredients and bursting with fresh flavors, it’s a delightful indulgence that’s entirely plant-based and cruelty-free.
Ingredients:
For the Loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Glazing:
- Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the Loaf:
- Once the loaf has cooled, drizzle the glaze over the top.
- Allow the glaze to set for a few minutes before slicing and serving.
Tips:
- If using frozen blueberries, make sure to thaw them and pat them dry with a paper towel before folding them into the batter to prevent excess moisture.
- For extra lemon flavor, you can add more lemon zest to both the batter and the glaze.
Conclusion: Indulge in the irresistible combination of zesty lemon and juicy blueberries with our Vegan Lemon Blueberry Loaf. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this moist and flavorful loaf is sure to brighten your day with its fresh flavors and wholesome ingredients. Share it with family and friends or savor it all to yourself – either way, it’s a deliciously guilt-free delight!
Vegan Lemon Blueberry Loaf
Ingredients:
For the Loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries until evenly distributed throughout the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Glazing: Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the Loaf: Once the loaf has cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Tips:
- If using frozen blueberries, make sure to thaw them and pat them dry with a paper towel before folding them into the batter to prevent excess moisture.
- For extra lemon flavor, you can add more lemon zest to both the batter and the glaze.
Conclusion: Indulge in the irresistible combination of zesty lemon and juicy blueberries with our Vegan Lemon Blueberry Loaf. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this moist and flavorful loaf is sure to brighten your day with its fresh flavors and wholesome ingredients. Share it with family and friends or savor it all to yourself – either way, it’s a deliciously guilt-free delight!