Best Vegan Lemon Blueberry Bread Recipe is Easy & Delicious
An outstanding dessert cake that is perfect with coffee or tea, this recipe uses vegan ingredients that results in a moist cake with outstanding taste.
- 2.25 cup All-purpose flour (285 grams)
- 1 cup Turbinado cane sugar (200 grams)
- .5 tsp Baking soda
- .5 tsp Kosher salt
- 2 tsp Grated lemon skin (Zest)
- 2 tbsp The Neat Egg (Powdered vegan egg substitute)
- 2 tbsp Water ((Required for The Neat Egg))
- .5 cup Canola vegetable oil
- .5 cup Violife Vegan Sour Cream
- 1 tsp Vanilla extract
- 2 cup Fresh blueberries (200 grams)
Preheat oven to 350 oF (177 oC).
Using a basting brush, grease a 9 x 5 inch pan with canola oil and dust with flour. Knock out the excess flour out of the pan.
In a bowl, add flour, sugar, baking soda, salt and whisk until thoroughly mixed.
In the mixer bowl, add oil, water, sour cream, vanilla extract, dry ingredients, and lemon zest.
Mix at low speed for about 2 minutes until combined and smooth.
Fold in blueberries then pour into the prepared loaf pan and smooth the top.
Bake in the preheated oven about 1 hour 15 minutes (or until a wooden pick inserted in the center comes out clean).
Let cool in the pan for 20 minutes.
Carefully remove cake from pan onto a wire rack and let cool for about 2 hours.
This cake is prone to sticking to the pan due to leaking blueberry juices that stick and harden to the pan despite prior greasing and flouring. Running a butter knife around the edges will free the sides but the bottom sticking means part of the cake will tear away. The solution is to place pre-cut parchment paper on the bottom of the pan and grease and dust with flour as before.
The powdered vegan substitution for eggs is The Neat Egg. It's used in recipes where egg is a binder (such as this one). Ingredients are chia seeds and garbanzo beans. The Neat Egg is also non-GMO and gluten-free. Although instructions specify mixing water in a ratio of 2 to 1 to the powder beforehand, I've specified adding the powder to the recipe's dry ingredients and simply increased the almond milk instead. This results in easier mixing in the batter.
Violife Vegan Sour Cream Substitute contains filtered water, coconut oil, food starch-modified (potato, tapioca), sea salt, citrus fibers, glucono delta-lactone, lactic acid, dextrose, dried banana powder, flavor (vegan sources), olive extract, beta carotene (color), vitamin B12.