AuthorJillian
RatingDifficultyBeginner

This vegan blueberry lemon loaf is as easy to make as it is delicious! Impress your friends and family with this super moist sweet treat!

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

Preheat oven to 375.

2

In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, and baking soda. Option to add the lemon extract for a bolder lemon flavor.

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. If baking into an 8 or 9 inch round, start with 30 minutes and bake until done.

4

While baking, mix your vegan cream cheese icing 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

Vegan Blueberry Lemon Loaf
1

Preheat oven to 375.

2

In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, and baking soda. Option to add the lemon extract for a bolder lemon flavor.

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. If baking into an 8 or 9 inch round, start with 30 minutes and bake until done.

4

While baking, mix your vegan cream cheese icing 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