Vegan Lemon Blueberry Loaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">240ml plant milk (soy or almond)</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">60ml fresh lemon juice (about 2 lemons)</li><li class="ingredients-single-item">2 tbsp lemon zest (about 2 lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">175g fresh blueberries (or frozen, not thawed)</li><li class="ingredients-single-item">1 tbsp flour (for coating blueberries)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/2 tsp lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Zester or microplane</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. The parchment will ensure your loaf doesn't stick, especially important with the juicy blueberries which can cause sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Creating a homogeneous dry mixture now prevents flour pockets in your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, combine the plant milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan "buttermilk" - this acidic mixture will react with the baking soda to create bubbles that help your loaf rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>To your buttermilk mixture, add the oil, lemon juice, lemon zest, and vanilla extract. Whisk until everything is well incorporated. The oil provides moisture without needing butter, while the acid in the lemon juice will further activate the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated. This flour coating is crucial as it helps prevent the berries from sinking to the bottom of your loaf during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the wet ingredients into the dry ingredients and stir just until combined. You'll see the batter immediately begin to bubble slightly - this is perfect! Be careful not to overmix; stop when you no longer see dry flour (overmixing develops gluten and creates a tough loaf).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the flour-coated blueberries using a rubber spatula with a light hand. The goal is to distribute them evenly without breaking them and turning your batter purple (though a few streaks of purple can look quite lovely).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan and smooth the top with your spatula. Give the pan a couple of gentle taps on the counter to remove any large air bubbles that might create holes in your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in your preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil after about 35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting time allows the structure to set – removing it too early could cause your still-warm loaf to break apart.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the loaf cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and zest in a bowl until smooth. Start with 2 tablespoons of juice and add more if needed to reach your desired consistency – it should be thick enough to coat the back of a spoon but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the loaf is completely cool (this is important – a warm loaf will make the glaze run off), drizzle the glaze over the top, allowing it to naturally cascade down the sides. For a picture-perfect finish, add a sprinkle of additional lemon zest or a few fresh blueberries on top of the glaze before it sets.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for about 30 minutes before slicing. For the cleanest slices, use a sharp knife and wipe it clean between cuts. Your vegan lemon blueberry loaf will keep well at room temperature in an airtight container for 3 days, or refrigerated for up to a week (though the texture is best within the first 3 days).</li></ol>