VEGAN LEMON BLUEBERRY LOAF
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegan butter, softened
1 cup unsweetened non-dairy milk
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Instructions:
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with vegan butter or oil and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the softened vegan butter, non-dairy milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy.
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
Fold in the blueberries gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Remove the loaf from the pan and let it cool completely on a wire rack.
For the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve the vegan lemon blueberry loaf.
