1cupunsweetened almond or oat milkregular milk will also work
1cupmaple syrupor organic cane sugar
½cuplemon juice
¼cupmelted vegan butterregular butter will also work
1teaspoonvanilla
1 ½teaspoonbaking powder
1teaspoonbaking soda
a pinch of salt
1teaspoonlemon extract - optional
2 ¼cupregular or gluten free all-purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
1cupfresh or frozen blueberries
Cream Cheese Icing
1 ½cuppowdered sugar
4ozvegan cream cheeseregular cream cheese will also work
4tablespoonsoftened vegan butterregular butter will also work
Instructions
Blueberry Lemon Loaf Instructions
Preheat oven to 375 degrees F.
In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, baking soda, and a pinch of salt. Option to add the lemon extract for a bolder lemon flavor.
Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5-inch 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.
While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted loaf. Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Notes
Store any leftover loaf in an airtight container at room temperature for up to about 4 days.To freeze, store it unfrosted wrapped in plastic wrap and then placed into an airtight container like a freezer bag for up to 2-3 months. To thaw, let it sit in the fridge overnight and prepare your frosting on the day that you are ready to serve it.