Description
This vegan lemon blueberry loaf cake is so soft, moist and bursting with fresh blueberries! With a soft, plush crumb and citrusy bright lemon flavour, this blueberry lemon cake is the perfect spring or summer cake!
Ingredients
Units
- 1/2 cup blueberries
- 1 1/2 tbsp (38 ml) lemon juice
- 1/3 cup + 1 tbsp (90 g) non-dairy thick yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tbsp lemon zest
- 3/4 cup (103 g) cake flour
- 2 tbsp (14 g) almond flour
- 2 tsp + 1 tsp (10 g) corn starch, divided
- 1/2 cup + 1 tbsp (112 g) sugar
- 1/4 tsp salt
- 1 tsp (4 g) baking powder
- 5 tbsp (68 g) non-dairy butter
Instructions
- Preheat oven to 340 F (170). Grease or line a 7 x 3.75 inch baking tin with parchment paper.
- In a small bowl, toss the blueberries with 1 tsp of corn starch.
- In another bowl, whisk together the non-dairy yogurt, lemon juice, vanilla extract and almond extract.
- Sift the cake flour, almond flour, 2 tsp corn starch and baking powder to a medium bowl and whisk together.
- Add the butter and sugar to a bowl of a electric mixer and cream on medium speed until pale, light and fluffy (2-3 minutes). Scrape down the sides of the bowl and add half of the yogurt mixture, and beat until combined. Add the remaining yogurt mixture and beat until combined. Scrape down the sides of the bowl.
- Add the flour mixture and mix on low speed until well combined, scraping down the sides of the bowl as needed. Fold in the blueberries until just combined.
- Transfer batter to the prepared pan and use the back of a spatula to smooth out the top. Tap the loaf pan on the counter to remove excess air bubbles.
- Bake for 50-60 minutes or until the top is dark golden brown and the internal temperature of the cake reached 200-210 F.
- Remove from loaf pan and cool on a wire rack. Once cooled to room temperature, wrap with plastic wrap and refrigerate overnight. Add a glaze if desired and enjoy!
Notes
- *This cake is not overly sweet. If you prefer a sweeter cake, add 2-3 tbsp of any dry granulated sugar or drizzle with a quick glaze on top by combining 1/2 cup powdered vegan sugar and 2-3 tbsp of lemon juice. Start with 2 tbsp and add 1 tsp at a time until desired consistency.
- Helpful Equipment: small batch loaf pan, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american