Enjoy this delightful vegan glazed blueberry loaf, bursting with juicy blueberries and topped with a zesty lemon-blueberry glaze. The moist, tender crumb perfectly complements the sweet and tangy glaze, making each bite a refreshing treat. Perfect for breakfast, dessert, or a midday snack, this loaf is sure to become a favorite in your plant-based baking repertoire.
Ingredients
1-1/2 cups All-Purpose Flour
1/2 cup Sugar
1 Tablespoon Baking Powder
1/4 tsp Salt
1 cup unsweetened Almond Milk (or any plant-based milk)
1/4 cup Vegetable Oil
1 tsp Vanilla Extract
1 cup Fresh or Frozen Blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 8 x 4 loaf pan with parchment paper, set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix almond milk, vegetable oil, and vanilla extract. Combine wet and dry ingredients, then gently fold in the blueberries to evenly incorporate.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a little light brown on top and a toothpick comes out clear. Allow to cool completely before cutting and serving.
Lemon Blueberry Glaze (optional)
Ingredients
1-1/2 cup Powdered Sugar
2 Tablespoons Fresh Lemon Juice
1 tsp Lemon Zest
1-2 Tablespoons Plant-Based Milk
Instructions
Mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon lemon zest.
Gradually add 1-2 tablespoons non-dairy milk until smooth and thick enough to drizzle.
Pour the glaze over your cooled vegan blueberry loaf and let it set.
Note: you can adjust the powdered sugar and milk to get the consistency that you like for the glaze.
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