Lemon Blueberry Loaf

In this post:

Not a lemon fan? Give my simple Vegan Blueberry Cake a try instead!

A big, thick slice of this vegan loaf cake, with or without some of my vegan butter is like springtime eating perfection and I should know because I've eaten about 3,000,052 slices this week. 

We're talking:

• AMAZING spring infused cake made with fresh lemons and beautiful bluebs. I can die happy.
• Crunchy outsides ...literally my favourite bit of loaf cakes
• Fluffy, soft sponge inside
• Bursty bluebs in every bite
• Cornmeal for depth of flavour, colour and texture
• Fragrance like no other at all stages from prep to baking to eating
• Zingy lemon glaze drizzled ALL OVER the top to make it look like you know what you’re doing with cake decorating .. 

And here's what you need to make the simple lemon glaze:

1. Add the dry ingredients, except the sugar, to a mixing bowl and whisk them together
2. Zest your lemons like a boss. Yes, I hate zesting citrus fruits too, but that's where all that lovely flavour is so don't skip it, then add them to a jug with all of the wet ingredients and the sugar and give them all a good stir up
3. Pour the wet ingredients into the dry ingredients and stir together then add the blueberries

5. Then spoon into a loaf pan and bake

1. Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having!
2. Even if your loaf pan is non stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it's baked.My favourite loaf pan is this one from USA Pan.
3. How can you tell when it's cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean (apart from a little sticky blueberry juice), then its done, or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time. 
4. Let the loaf cool completely before you cut it. I know it's tempting to break into it when it's still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb. It won't be as moist and it won't keep as well. 
5. If you are glazing it, you must wait until it is completely cool. 

Some ways you can adapt my Lemon Blueberry Loaf recipes are:

• Swap the cornmeal for shredded coconut
• Skip the frosting and add a generous heap of vegan streusel before baking, or bake it with the streusel then add a drizzle of frosting on top of it if you want to be really extra!
• Use raspberries instead of blueberries
• Use vegan cream cheese frosting instead of the glaze
• If you can get them, vegan white chocolate chips would be a lovely addition!