Oh my yum, how absolutely delicious this vegan blueberry lemon cake loaf is! You’ll see what I mean after that first bite. And once you see how easy it is to make, I’m sure you’ll be making it quite often. As well as being requested by your friends/family to make it.
There’s such an explosion of bright lemony flavor in every slice, but it’s not an overpowering one. I love the taste of lemon, but I didn’t want this loaf to taste too tart or anything. No lemon overload allowed..
Therefore, the lemon taste is toned down to a more pleasant one that complements the blueberries perfectly. In addition, the addition of fresh lemon zest adds even more depth of lemon flavor to this cake loaf.
What Does Cake Loaf Mean?
I know you’re probably wondering why I’m calling this a cake loaf. The term just implies a cake that’s made in a loaf pan. It’s more easier and less time-consuming compared to baking a cake in multiple cake pans for a layer cake. Or some people would just call this a cake. Nothing wrong with that!
In addition, you don’t have to worry about having enough frosting to frost it with, because of its smaller size. In the case of this vegan blueberry lemon cake, we’re just going to top the loaf with a simple lemon glaze.
You could leave the glaze off, but I really recommend that you add the glaze. It adds even more flavor to the loaf. And a little more lemon flavor also, if that’s what you’re going for. Why not, right?
Alternative Blueberry Loaf Recommendation (without lemon)
If you’re not a fan of lemon, then be sure to check out this vegan blueberry oatmeal bread recipe. This bread (or loaf) is super delish and moist. And it tastes amazing, and is full of nutritious ingredients such as oats and blueberries.
It’s perfect for dessert or even breakfast, instead of your usual bowl of cereal or other breakfast item you usually eat. You can’t even tell it doesn’t contain dairy, as it tastes like it does. That is, of course; if you are a breakfast person. I’m aware that some people aren’t. In that case, you can enjoy a slice or two later on in the day.
Tastes Anything But Vegan..
I too was guilty of thinking vegan food must be tasteless or taste less-than. But oh no, vegan food can taste just as delicious as regular food. With this recipe, I hope to confirm that. Most of the flavor and texture of non-vegan desserts comes from ingredients such as eggs, dairy milk, etc. Thank God for alternatives, right?
As with this recipe you won’t regret making, it contains a combination of oil and yogurt (non-dairy or regular dairy – if you prefer). Yogurt together with oil is perfect for ensuring moistness in desserts. And it helps to contribute a light fluffy texture also.
*This Loaf Can Be Made With Dairy Ingredients As Well*
If you’re not vegan, but are still on the fence about making this loaf – go right ahead! Just substitute the dairy-free yogurt (such as 365 almond milk yogurt by Whole Foods) and milk for regular dairy products.
I love creating versatile and stress-free recipes that anyone can make. There’s no enjoyment in being barred from making a recipe because it’s only for vegans or only non-vegans. Don’t you agree?
Ingredients Needed:
You’d be pleased to know that it doesn’t take much ingredients to make this lemon loaf. If anything, you may just have to buy a couple of things you usually don’t keep on hand.
- All-Purpose Flour
- Salt: A must to bring all the flavors together.
- Baking Powder
- Baking Soda
- Cane Sugar: I recommend organic cane sugar, as it’s not processed or treated with pesticides. Or just use what sugar you usually use.
- Fresh Lemon Juice: Freshly squeezed lemon juice comes from a natural source, and tastes better than from a bottle or jar. If you must use bottled lemon juice, it’s best to use an organic one. Any other lemon juice will most likely throw off the taste of this blueberry lemon loaf.
- Zest From a Medium/Large Lemon
- Vanilla Extract: Adds an extra element of flavor.
- Light Cooking Oil
- Extra Virgin Olive Oil: Or you can just use regular oil.
- Non-Dairy Yogurt: Or you can substitute regular yogurt instead.
- Unsweetened Dairy-Free Milk or Regular Dairy Milk
- Fresh Blueberries (recommended): If you use frozen blueberries, just make sure they’re still frozen solid when you add them to the batter. This way, they won’t discolor it. Even if it does, the loaf will still be super yum!
Even More Dessert Recipes You’ll Enjoy
I hope that this loaf/cake is enjoyed by you and whoever you serve it to. I’d love to know what you think of this recipe in the comments section below. Thank you so much, and have a blessed day:)
Vegan Blueberry Lemon Cake
Equipment
- 9×5 inch loaf pan
- Measuring cup and spoons
- Large Mixing Spoon or Spatula
- Whisk
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup sugar Plus 1 extra tbsp if you prefer a sweeter cake
- 1 medium lemon *zested*
- 2 tbsp fresh lemon juice freshly squeezed strongly recommended
- 1/2 tsp vanilla extract
- 2 tbsp light cooking oil avocado, canola and vegetable oil works great
- 1/2 tbsp extra virgin olive oil or just use 2 tbsp regular oil
- 1/4 cup non-dairy/dairy yogurt Greek yogurt recommended (optional for more moisture)
- 3/4 cup dairy-free/regular milk add an extra tbsp or two if needed..
- 3/4 cup fresh blueberries or frozen blueberries (add frozen solid if using) Save some extra blueberries for the top of the loaf if desired
Instructions
- Preheat and prep: Heat your oven to 350°F. Lightly spray a 9×5 inch loaf pan with cooking spray and blot out any pooling excess oil with a paper towel. Or use a little butter.
- Coat the berries: In a small bowl, gently toss your fresh blueberries with 1/2 teaspoon of flour until they are lightly dusted. This stops them from sinking to the bottom of your loaf pan.
- Whisk the dry ingredients: In a large mixing bowl, combine your all-purpose flour, salt, baking powder, baking soda, and 1/3 cup of sugar. Use a fork or whisk to whisk them thoroughly together until uniform and completely lump-free.
- Incorporate the wet ingredients: Add your fresh lemon juice, vanilla extract, cooking oil, yogurt, milk, and fresh lemon zest directly into the bowl with the dry ingredients.
- Fold gently: Mix the ingredients together just until the flour streaks are gone and the batter is mostly smooth with smallish lumps. Gently fold your dusted blueberries into the finished mix.
- Bake to perfection: Pour the thick batter into your prepared loaf pan, smoothing the top evenly with a spatula. Add a few extra blueberries across the top surface if desired. Bake at 350°F for 38 to 40 minutes, confirming doneness by inserting a toothpick into the center.
- Cool and drizzle: Let the loaf cool inside the pan for 5 minutes before transferring it to a wire rack to cool completely. Whisk your powdered sugar and lemon juice together into a thick, glossy white paste, drizzle it over the cooled loaf, and let it set for 10 minutes before slicing.
