Ingredients

The following ingredients have 10 Servings
  • 1/2 cup non dairy yogurt (or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream)
  • 3/4 cup non dairy milk
  • 3/4 cup or more unrefined sugar (preferably powdered)
  • 1 tsp vanilla extract
  • 3 tbsp oil
  • 3 tbsp lemon juice
  • Zest of a lemon or lime
  • 2 cups flour (I use 1 cup wheat or spelt flour, and 1 cup unbleached white)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup blueberries tossed in 1 tbsp flour

Instruction

  • Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.
  • Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins
  • In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..
  • Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.
  • Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
  • Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.