Blueberry loaf
Plant-based, vegan, refined sugar-free
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