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Made in one-bowl with simple ingredients, this blueberry lemon loaf is fluffy and fragrant — a lovely vegan treat.
This recipe works well in an 8 x 4 inch loaf pan. I have also halved the recipe and made it in a smaller loaf pan (6.375 x 3.75 inch). Baking pans of similar sizes (or a 12-cup muffin pan) should work. You can line the baking pan or simply grease it with cooking oil.
For best results, I would recommend measuring the ingredients with a kitchen scale. If you are using measuring cups, make sure to scoop the dry ingredients into the cup, then level off the top with a knife or spatula.
For a different variation, feel free to use other berries in place of the blueberries! (Just make sure the weight is 120 grams; you may also have to chop the berries if they are large.)
Fluffy blueberry lemon loaf cake (vegan, one-bowl)
Ingredients
- 1/4 cup neutral oil | 60g; such as grapeseed
- 1/2 cup sugar | 100g; I used pure cane sugar
- 1/2 cup plant-based milk | 120g
- 1 tsp vanilla extract
- 2 tbsp lemon juice | 30g; from one lemon
- 2 tsp lemon zest | 4g; from one lemon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 2 1/4 cups all-purpose flour | 270g
- 3/4 cup blueberries | 120g
Instructions
- Preheat the oven to 350F / 180C. Line or grease an 8 x 4 inch loaf pan.
- In a large bowl, whisk together the wet ingredients: oil, sugar, milk, vanilla, lemon juice, and lemon zest.
- Sift in baking powder, baking soda, salt, and flour. Toss in blueberries, and fold the mixture with a spatula until combined. Do not overmix.
- Transfer the batter to the loaf pan, then bake for 50-60 minutes or until an inserted toothpick comes out clean. Let the loaf cool in the pan for 5 minutes before transferring to a wire rack, then let cool completely.
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