AuthorJillianGlenn
DifficultyBeginner

This super moist vegan blueberry lemon loaf is outstanding! Impress all of your friends and family with this super easy recipe! The result is a fluffy, moist, and ridiculously delicious lemon cake loaded with blueberries and drizzled with vegan cream cheese icing!

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Yields12 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Super Moist Vegan Blueberry Lemon Loaf
Vegan Cream Cheese Icing
1

Preheat oven to 375.

2

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

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5 loaf pan. Bake for about 40-50 minutes. Time will vary based on your oven and the material of your loaf pan.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Option to double up on the icing for a more frosted cake! Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.

Ingredients

Super Moist Vegan Blueberry Lemon Loaf
Vegan Cream Cheese Icing

Directions

1

Preheat oven to 375.

2

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

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5 loaf pan. Bake for about 40-50 minutes. Time will vary based on your oven and the material of your loaf pan.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Option to double up on the icing for a more frosted cake! Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.

Super Moist Vegan Blueberry Lemon Loaf