6 years ago

One-Bowl Blueberry Lemon Loaf
[Vegan]

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

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Lemon

One-Bowl Blueberry Lemon Loaf

Dairy Free

Vegan

Berry season, A.K.A the best season, is almost upon us! Berries are so versatile. Blueberry and lemon go so well together. Not only does lemon complement blueberries, but it also brings out more blueberry flavor. Which is obviously a good thing. Especially in baked goods where flavors can get lost.... Read More

Ingredients You Need for One-Bowl Blueberry Lemon Loaf [Vegan]

2 Cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon salt
1 Cup Sugar
2 tablespoons Lemon Juice The juice of about 1/2 a lemon. Be sure to zest it before you cut and squeeze it!
1/2 Cup Non-Dairy Plain Unsweetened Yogurt
1/2 Cup Plant Milk
1/2 Cup Canola Oil
2 teaspoons Vanilla
The Zest of 1 Lemon
1 Cup Fresh Blueberries

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How to Prepare One-Bowl Blueberry Lemon Loaf [Vegan]

Preheat oven to 350°F. Grease an 8×4 loaf pan and line with a parchment sling for easy removal.
In a large bowl, combine sugar, lemon juice, oil, plant milk, yogurt, and lemon zest. Whisk to combine.
Place a sifter on top of the bowl, being careful not to dip the bottom of the sifter into the liquid. To the sifter, add flour, baking powder, salt, and baking soda. Sift into the dry ingredients and whisk to combine.
Add blueberries and stir to distribute.
Pour the batter into the loaf pan and gently spread out with a spatula.
Bake in a 350°F oven for 65-75 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let cool completely before removing from the pan to slice. Enjoy!

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