We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Lemon Blueberry Bread
Vegan Lemon Blueberry Bread

Vegan Lemon Blueberry Bread
Vegan Lemon Blueberry Bread
Source
Ingredients:
1
Servings
  • 1
    item
     lemon blueberry bread
  • 240
    ml
     flour all-purpose
  • 0.5
    tsp
     salt
  • 1
    tsp
     baking powder
  • 1
    item
     ?? cup vegan butter melted
  • 1
    item
     ?? cup sugar granulated
  • 2
    item
     eggs equivalent with vegan egg replacer, any type – i use bob’s red mill
  • 0.5
    tsp
     vanilla extract
  • 2
    tbsp
     lemon juice fresh
  • 2
    tbsp
     lemon zest
  • 120
    ml
     non-dairy milk rice, oat, almond, soy – your choice
  • 1
    item
     ?? cup blueberries fresh or frozen
  • 1
    item
     lemon glaze
  • 1
    item
     ?? cup sugar powdered
  • 1
    tsp
     lemon zest
Vegan Lemon Blueberry Bread
Instructions:
  1. Preheat oven to 350º
  2. Line loaf pan with parchment or lightly grease with butter.
  3. In a separate bowl, thoroughly combine melted vegan butter, sugar, egg replacer, vanilla, lemon juice and zest. You can use an electric mixer for this part, but I suggest hand mixing everything else.
  4. Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined – don’t over-mix.
  5. Thoroughly rinse blueberries – remove any small stems. Place in an empty bowl and sprinkle with 1 – 2 teaspoon of flour. Lightly toss berries in flour to coat.
  6. Gently stir berries into batter.
  7. Pour batter into loaf pan. Place in preheated oven at 350º for 55 – 60 minutes. Begin checking at about 50 minutes. Loaf will be ready when the top is golden brown and an inserted toothpick comes out clean & dry.
  8. Place on rack (in pan) and cool for 30 – 40 minutes.
  9. Remove lemon blueberry bread from loaf pan. Place on rack with baking sheet or foil underneath.
  10. In a small bowl, whisk together powdered sugar with lemon juice until it’s a slightly thick but pourable consistency. Adjust amount of sugar/juice if needed.
  11. Using a spoon, drizzle glaze over loaf. Sprinkle with lemon zest.
  12. Slice and enjoy!
  • 1
    item
     lemon blueberry bread
  • 240
    ml
     flour all-purpose
  • 0.5
    tsp
     salt
  • 1
    tsp
     baking powder
  • 1
    item
     ?? cup vegan butter melted
  • 1
    item
     ?? cup sugar granulated
  • 2
    item
     eggs equivalent with vegan egg replacer, any type – i use bob’s red mill
  • 0.5
    tsp
     vanilla extract
  • 2
    tbsp
     lemon juice fresh
  • 2
    tbsp
     lemon zest
  • 120
    ml
     non-dairy milk rice, oat, almond, soy – your choice
  • 1
    item
     ?? cup blueberries fresh or frozen
  • 1
    item
     lemon glaze
  • 1
    item
     ?? cup sugar powdered
  • 1
    tsp
     lemon zest
1
Servings
0

Preheat oven to 350º

Line loaf pan with parchment or lightly grease with butter.

In a separate bowl, thoroughly combine melted vegan butter, sugar, egg replacer, vanilla, lemon juice and zest. You can use an electric mixer for this part, but I suggest hand mixing everything else.

Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined – don’t over-mix.

Thoroughly rinse blueberries – remove any small stems. Place in an empty bowl and sprinkle with 1 – 2 teaspoon of flour. Lightly toss berries in flour to coat.

Gently stir berries into batter.

Pour batter into loaf pan. Place in preheated oven at 350º for 55 – 60 minutes. Begin checking at about 50 minutes. Loaf will be ready when the top is golden brown and an inserted toothpick comes out clean & dry.

Place on rack (in pan) and cool for 30 – 40 minutes.

Remove lemon blueberry bread from loaf pan. Place on rack with baking sheet or foil underneath.

In a small bowl, whisk together powdered sugar with lemon juice until it’s a slightly thick but pourable consistency. Adjust amount of sugar/juice if needed.

Using a spoon, drizzle glaze over loaf. Sprinkle with lemon zest.

Slice and enjoy!

Contact About
Privacy Policy Terms of Service Sitemap