Lemon Blueberry Loaf Cake
I think tea loaves are under appreciated. I love little loaf cakes with fruit baked in cause they are so versatile and the flavor combinations are endless. I love doing a glaze, frosting or strusel on top depending on my mood.
This recipe sort of works as a base recipe and can be played around with. For example I have done lemon lavender, orange cranberry, blueberry thyme. I always try to make my recipes flexible meant to be used more as an inspirational guide to use at home.
I sometimes end up making things like this simply by looking around in my fridge and pantry when I want a sweet treat and seeing with what I have what could I conjure up ? These little loaves are great cause they’re the perfect size.
Lemon Blueberry Loaf, Vegan
Lemon Blueberry Loaf
Serves 6*Ingredients / Batter
2 ½ cup - flour
1 ¼ cup - sugar
3 tsp - baking powder
1 cup - plant based milk
½ cup - veg oil
⅓ cup - lemon juice
1 tbsp - vanilla
1 ¼ cup - blueberries
Ingredients / Lemon Drizzle
1 cup - powdered sugar
2 tbsp - plant based milk
1 lemon zested
1 tbsp - lemon juice
1 tsp - vanilla
Instructions
Step 1
Mix your plant based milk with the lemon juice to become a buttermilk of sorts. Then measure out your dry and wet ingredients in separate bowls. Whisk together the dry and wet ingredients to make your batter, then fold in the blueberries.
Step 2
Grease a loaf pan and pour in your batter drawing a line in the center with your spatula to give the loaf some direction when rising in the oven.
Step 3
Bake loaf for about 45 min at 350 degrees Fahrenheit.
Step 4
While loaf is baking make the drizzle.
Step 5
When loaf is ready, allow some time for it to set before attempting to take it out. Once warm, drizzle your lemon drizzle on top, slice and you are ready to slice and serve.
