Easy Lemon Blueberry loaf cake by @foodie.yuki 💜
Follow @vegangotgame for more delicious vegan recipes!💚💚#vegangotgame
Ingredients for one 22 cm loaf pan
250g (2 cups) all purpose flour
2 tsp baking powder
Pinch of sea salt
150g (3/4 cup) light brown sugar
70 ml (1/3 cup + 1 tsp) sunflower seeds oil
220 ml (1 cup less 1 tbsp) soy or almond milk
30 ml (2 Tbsp) lemon juice
2 Tbsp organic lemon zest
1 tsp vanilla bean paste / extract
1 cup blueberries, fresh or frozen
1 tsp corn starch
For the glaze
160g icing sugar
1 tsp blueberry powder or blueberry juice
1 tbsp plant milk
1 tbsp lemon juice
Preheat the oven to 175| 350F. Line a 22 cm loaf tin with parchment paper.
Sift the flour and baking powder in a large bowl.
Mix the vegetable oil, salt and sugars together in a medium bowl. Add in the lemon zest, vanilla and milk and stir to combine.
Add the lemon juice and whisk to combine.
Pour the wet ingredients over the flour and whisk until just combined.
Pour the batter into prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely.
For the glaze:
Combine all the ingredients and spoon over the ( cooled) cake. Add more icing sugar for thicker glaze/ milk for thinner.