AuthorJillianGlenn
DifficultyIntermediate

This is one of my favorite desserts in the world. It combines three of my loves: Super Moist Vegan Lemon Cake, Blueberries, and my famous Vegan Cream Cheese Icing. The result is a moist, rich, and decadent cake that is going to impress any vegan or non vegan in town. The recipe is simple and you probably already have every ingredient you need to make it! Trust me, you’re going to have a hard time putting the fork down after making this! You’ll be licking the cream cheese frosting off of the fork and possibly your fingers… And… your house is going to smell amazing!

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Yields10 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Vegan Blueberry Lemon Loaf
Vegan Cream Cheese Glaze

1

Preheat oven to 375.

2

In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt.

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a 9x11 loaf pan or 9 inch round cake dish. Bake for 50-60 minutes.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Pour the glaze over the loaf or cake after it's baked and cooled for 5 minutes.

Ingredients

Vegan Blueberry Lemon Loaf
Vegan Cream Cheese Glaze

Directions

1

Preheat oven to 375.

2

In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt.

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a 9x11 loaf pan or 9 inch round cake dish. Bake for 50-60 minutes.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Pour the glaze over the loaf or cake after it's baked and cooled for 5 minutes.

Vegan Blueberry Lemon Loaf