This is my idea of summer breakfast: a moist, fluffy piece of blueberry loaf with a cup of tea, enjoyed on the terrasse:) so good! Especially if it is plant-based and refined sugar-free!
I love blueberries, the more the better! The Blueberry loaf is overloaded with blueberries, but feel free to decrease the amount according to your taste or replace them with other berries, such as raspberries or blackberries.
The texture of this loaf is perfectly moist and fluffy thanks to the yogurt (I used coconut yogurt, but soy is also fine).
:max_bytes(150000):strip_icc()/229694-blueberry-loaf-ddmfs-3x2-149-3102f88d13f34f7b958dca7f6b065e31.jpg)
You can use any neutral oil such as sunflower or canola oil. If you’re using coconut oil, you will need to gently melt it over a bain-Marie first and then let it cool down to room temperature.
Please make sure that also yogurt and milk are at room temperature for best results. As always, I’d love to hear from you if you try this recipe!
Blueberry loaf
Equipment
- 22 cm loaf pan
Ingredients
Wet ingredients
- 130 g/ 1/2 cup non-dairy yogurt
- 180 ml / 3/4 cup non-dairy milk
- light brown sugar light brown suga
- 1 tsp vanilla bean paste
- 3 tbsp neutral oil
- 3 tbsp lemon juice
- 1 organic lemon, zested
Dry ingredients
- 250 g/ 2 cups white spelt or all purpose flour
- 1,5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 130 g/ 1 cup blueberries, tossed in 1 tbsp flour plus some for toppin
- chopped walnuts for topping, optional
Instructions
- Preheat the oven to 365 degrees F / 180ºC.
- Grease and line a loaf pan with parchment paper.
- Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 minutes.
- In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries.
- Fold in the rest of the blueberries into the batter. Drop the batter into prepared pan. Distribute the remaining blueberries (and walnuts if using) on top and press in lightly.
- Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes before removing from pan. Cool completely before slicing.
- Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well
Video
Cooking tips Blueberry loaf
ere are a few cooking tips for making a delicious Blueberry Loaf:
Use fresh or frozen blueberries: Fresh blueberries are best during the summer months, but frozen blueberries can be used year-round. If using frozen blueberries, do not thaw them before adding them to the batter.
Coat blueberries in flour: To prevent the blueberries from sinking to the bottom of the loaf while baking, toss them with a little bit of flour before adding them to the batter.
Don’t overmix the batter: Overmixing the batter can cause the bread to be tough and dense. Mix the ingredients until just combined.
Use parchment paper: Line the loaf pan with parchment paper to prevent the bread from sticking to the pan and make it easier to remove from the pan.
Add a streusel topping: For an extra crunch and sweetness, add a streusel topping made with flour, sugar, and butter before baking.
Cool the loaf completely before slicing: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slicing the loaf while it is still warm can cause it to fall apart.
Store the loaf properly: Wrap the cooled loaf in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Alternatively, store it in the refrigerator for up to a week or in the freezer for up to 3 months.
FAQs of Blueberry loaf
Here are some frequently asked questions (FAQs) about Blueberry Loaf:
Q: Can I use frozen blueberries in Blueberry Loaf?
A: Yes, you can use frozen blueberries in Blueberry Loaf. Just make sure to not thaw them before adding them to the batter.
Q: Can I use other berries instead of blueberries?
A: Yes, you can use other berries like raspberries, strawberries, or blackberries. However, the flavor and texture of the loaf will be different.
Q: Can I use a different type of flour?
A: Yes, you can experiment with different types of flour like whole wheat flour or almond flour. However, the texture and flavor of the loaf may be different.
Q: Can I make Blueberry Loaf ahead of time?
A: Yes, you can make Blueberry Loaf ahead of time and store it in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to a week or in the freezer for up to 3 months.
Q: Can I add nuts to the Blueberry Loaf?
A: Yes, you can add nuts like chopped walnuts or pecans for an extra crunch.
Q: Can I make Blueberry Loaf gluten-free?
A: Yes, you can make Blueberry Loaf gluten-free by using gluten-free flour like almond flour or a gluten-free baking mix.
Q: Can I use fresh blueberries instead of frozen?
A: Yes, you can use fresh blueberries in Blueberry Loaf. Just make sure to rinse them and pat them dry before adding them to the batter.
Q: Can I make Blueberry Loaf in a different pan?
A: Yes, you can make Blueberry Loaf in a different pan like a muffin tin or a bundt pan. Just adjust the baking time accordingly.
Q: Can I add lemon zest for extra flavor?
A: Yes, you can add lemon zest for a tangy flavor that complements the blueberries.