This Vegan Lemon Blueberry Loaf is the perfect marriage of sweet and tart flavors, offering a delightful balance that will satisfy your taste buds. Bursting with juicy blueberries and infused with a vibrant lemon zest, this loaf is as delightful to look at as it is to devour.
A Burst of Flavor in Every Bite
What makes this vegan lemon blueberry loaf so special? Beyond its stunning appearance, it’s the perfect harmony of textures and tastes. The loaf boasts a moist and tender crumb, thanks to the combination of plant-based milk and yogurt, while the blueberries provide bursts of juicy sweetness. The lemon zest and juice infuse the loaf with a refreshing citrusy aroma and a tangy kick that cuts through the sweetness, creating a perfectly balanced flavor profile.
Ingredients You’ll Need
For this recipe, you’ll need a few pantry staples and fresh ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, or oat work well)
- ¼ cup vegan yogurt (unsweetened)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Ingredients for vegan lemon blueberry loaf
Let’s Get Baking!
Follow these simple steps to create your own vegan lemon blueberry loaf:
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan and set aside.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
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Mix Wet Ingredients: In a separate bowl, whisk together the applesauce, plant-based milk, vegan yogurt, lemon juice, and vanilla extract until well combined.
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Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
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Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Mixing batter for vegan lemon blueberry loaf
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Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Serve: Allow the loaf to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for a Perfect Loaf
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Don’t Overmix: Overmixing the batter can result in a tough loaf. Mix until the ingredients are just combined.
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Test for Doneness: To ensure your loaf is cooked through, insert a wooden skewer into the center. If it comes out clean, it’s done!
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Lemon Zest is Key: Don’t skip the lemon zest! It adds a depth of flavor that elevates the loaf.
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Storage: Store your vegan lemon blueberry loaf in an airtight container at room temperature for up to 3 days.
Enjoy Your Zesty Treat!
This vegan lemon blueberry loaf is delicious on its own, but you can also elevate it with a dollop of vegan whipped cream or a sprinkle of powdered sugar. It’s the perfect treat for breakfast, brunch, or an afternoon snack.
Sliced vegan lemon blueberry loaf
FAQs about Vegan Lemon Blueberry Loaf
Can I use frozen blueberries?
Absolutely! You can use frozen blueberries in this recipe. No need to thaw them; just toss them in frozen.
Can I substitute the applesauce?
Yes, you can use mashed bananas instead of applesauce. Use the same amount (½ cup).
Can I make this loaf gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
How do I store leftover loaf?
Store any leftover loaf in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I add a glaze to the loaf?
A simple lemon glaze would be a delicious addition! Whisk together powdered sugar with a little lemon juice until you achieve your desired consistency.
