INGREDIENTS
Lemon Blueberry Bread
1 – ½ cups flour all-purpose
½ teaspoon salt
1 teaspoon baking powder
⅓ cup vegan butter melted
⅔ cup sugar granulated
2 eggs equivalent with vegan egg replacer, any type – I use Bob’s Red Mill
½ teaspoon vanilla extract
2 tablespoon lemon juice fresh
2 tablespoon lemon zest
½ cup non-dairy milk rice, oat, almond, soy – your choice
⅔ cup blueberries fresh or frozen
Lemon Glaze
⅔ cup sugar powdered
2 tablespoon lemon juice fresh
1 teaspoon lemon zest
INSTRUCTIONS
Lemon Blueberry Bread
Preheat oven to 350º
Line loaf pan with parchment or lightly grease with butter.
Combine dry ingredients in bowl. Set aside.
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.
Lemon Glaze
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!