Vegan Blueberry Lemon Loaf
This Vegan Blueberry Lemon Loaf inspired by reading Blueberries for Sal, has a story of it's own to tell with it's lemony zest, sweet flavor, super moist texture, and the blueberries that burst with flavor in your mouth.
Ingredients
- 2 flax eggs* 2 tablespoons ground flaxseed combined with 6 tablespoons of water
- 1 1/2 cups spelt flour or use all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar or 3/4 cup if ommitting banana
- 1/3 cup oat milk or any other plant-based milk
- 3 tablespoons lemon juice divided
- 1/ 3 cup mashed banana or 1/4 cup melted vegan butter
- 1 teaspoon pure vanilla extract
- 1 zest lemon
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees F.
- Grease a loaf pan or line with parchment paper and set aside.
- Make flax eggs and set aside to thicken.
- In a bowl, mix all dry ingredients (flour, baking powder, baking soda, salt).
- Make the buttermilk by mixing the oat milk with one tablespoon of lemon juice and set aside.
- Mash the banana and set aside.
- Mix together the flax eggs, buttermilk, mashed banana, vanilla extract, coconut sugar, lemon zest and the two remaining tablespoons of lemon juice.
- Add the wet mixture to the dry mixture and gently mix until combined.
- Fold in the blueberries (the best part!).
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for at least ten minutes.
- Slice and enjoy!