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Today’s post is a new recipe for me. I recently found out about it from another IG account @jeff.thechef It was not a plant-based recipe, but I wanted to tweak it to be a plant-based recipe and I did it! I’ve made this Blueberry Lemon Loaf to be so moist and full of flavour. You’ve got to try it for yourself, for a potluck party or for the whole family.
I usually default to banana apple bread for my kids so it’s nice to switch it up with something as amazing as this loaf. My twelve year old helped me out with this loaf so you’ll see him in the photos helping me out. I’m a little biased, but he sure is a cutie! 😉
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Okay, so without further adieu, let’s get started with this ever-so-moist Blueberry Lemon Loaf.
Step 1.
Preheat oven to 350F.
Step 2.
Gather all the ingredients together so that you don’t forget to add anything. What a shame it would be to forget the baking powder in this recipe.
Step 3.
Zest the lemon and set aside until later.
Step 4.
Cream together the butter and sugar on the stovetop on medium heat.
Step 5.
Combine the remaining wet ingredients and add to the butter mixture.
Step 6.
Add the lemon zest to the wet mixture.
Step 7.
Now it’s time to pull together the dry ingredients. Sift the flour and baking powder and then mix well with a fork.
Step 8.
Pour the wet mixture into the dry ingredients. Mix well until fully combined.
Step 9.
Add blueberries and mix until combined. If my blueberries are large, I like to use 2 cups of blueberries. If they are smaller organic blueberries, I will err on the lesser of the quantity, so roughly 1 cup of blueberries.
Step 10.
Lightly grease loaf pan.
Step 11.
Pour batter into greased pan.
Step 12.
Bake in oven for 1 hour. Insert toothpick for doneness. If needed, bake for an additional 10 minutes as necessary
Step 13.
Remove from oven. Let cool for 10 minutes before transferring to a cooling rack.
Step 14.
Enjoy!
Blueberry Lemon Loaf
Ingredients
- 1/2 tbsp lemon zest
- 1/2 cup vegan butter
- 1 cup sugar
- 1 cup unsweetened applesauce
- 1/2 cup non-dairy milk
- 1 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1-2 cups fresh blueberries
Topping
- 2 tsp sugar
- 1 tsp ground cinnamon
Instructions
- Gather ingredients.
- Pre-heat oven to 350°F.
- Zest the lemon and set aside for later.
- in a small pot, cream together the butter and sugar on medium heat until combined.
- Add applesauce and remaining wet ingredients to pot until fully combined.
- Add lemon zest. Mix well.
- Sift flour and baking powder. Mix until combined.
- Add wet mixture to dry ingredients. Mix well.
- Add blueberries, fold in until combined.
- Pour into a lightly greased 9×5" loaf pan.
- Combine sugar and cinnamon, sprinkle over top.
- Bake at 350°F for 60 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes. Remove from loaf pan and let cool completely on a wire rack.
- Enjoy!
Thanks for following along. If you make this BlueBerry Lemon Loaf, be sure to tag @seagrass.sister on Instagram so I can see how wonderful your loaf turned out!
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Original recipe found here:
https://www.tasteofhome.com/recipes/blueberry-loaf-cake/
