Fluffy blueberry lemon loaf cake (vegan, one-bowl)
Made in one-bowl with simple ingredients, this blueberry lemon loaf is fluffy and fragrant -- a lovely vegan treat.
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.