Description
This Vegan Blueberry Lemon Loaf Cake is a moist, fluffy, and refreshing treat perfect for any occasion. Infused with fresh lemon zest and bursting with juicy blueberries, this loaf is topped with a zesty lemon crumble and finished with a tangy lemon glaze. Made without any animal products, it’s a delightful plant-based dessert that’s both flavorful and satisfying.
Ingredients
Scale
Lemon Crumble Topping
- 1 tablespoon lemon zest (freshly zested)
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vegan butter
Vegan Buttermilk
- 150 ml soy milk
- 1 tablespoon lemon juice (freshly squeezed)
Cake Batter
- 2 tablespoons lemon zest (freshly zested)
- 200 g granulated sugar (organic if in the US)
- 75 g vegan butter (melted and cooled to room temperature)
- 60 ml olive oil (or light-tasting oil such as rapeseed or sunflower)
- 120 g vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt)
- 1 teaspoon vanilla extract
- 260 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon baking soda (sifted)
- ¼ teaspoon sea salt
- 230 g fresh blueberries (washed and dried, plus extra for garnish)
Glaze
- 120 g powdered sugar (icing sugar)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crumble topping: Rub the lemon zest into the granulated sugar with your fingertips until fragrant. Rub in the flour, then the vegan butter, until the mixture resembles coarse crumbs. Set aside.
- Make vegan buttermilk: In a jug, combine the soy milk and lemon juice. Stir and let it sit for 10 minutes to curdle and thicken, creating vegan buttermilk.
- Flavor the sugar: In a large mixing bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar using your fingertips to release the citrus oils and enhance flavor.
- Add wet ingredients: To the sugar, add melted vegan butter, olive oil, vegan yogurt, and vanilla extract. Whisk to combine. Then add the vegan buttermilk and whisk again until smooth.
- Sift dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and sea salt until evenly combined.
- Combine wet and dry ingredients (part 1): Add half of the dry ingredients to the wet mixture. Fold gently with a spatula until just combined, leaving a few visible flour streaks.
- Mix in blueberries and remaining dry ingredients: Add 180g of fresh blueberries to the remaining dry ingredients and mix gently. Fold this mixture into the wet batter until just combined, taking care not to over-mix to maintain a fluffy texture.
- Assemble the cake: Pour the batter into the prepared loaf pan. Evenly distribute the remaining 50g blueberries on top and sprinkle the lemon crumble topping over the batter. Place the pan on a baking sheet for stability.
- Bake: Bake in the center of the preheated oven for 55–65 minutes. Check doneness by inserting a toothpick or knife into the center; it should come out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, lemon juice, and olive oil until smooth. Adjust consistency by adding more sugar for thickness or less for a runnier glaze.
- Garnish: Place parchment paper under the wire rack to catch drips. Pour the glaze evenly over the cooled loaf, then decorate with extra fresh blueberries, lemon slices, and fresh mint or blueberry leaves for a bright presentation.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for 5–6 days, or freeze in an airtight container. Defrost a few hours before serving.
Notes
- Use freshly zested lemon for the best citrus flavor in both the crumb topping and the cake batter.
- Soy milk adds protein and works well for creating vegan buttermilk with lemon juice.
- Freshly squeezed lemon juice is preferred for tang and freshness in the vegan buttermilk and glaze.
- Be careful not to over-mix the batter to keep the loaf light and fluffy.
- Use vegan butter and yogurt alternatives to ensure the cake remains completely plant-based.
- The glaze consistency can be adjusted by varying the powdered sugar amount.
- Store leftovers properly to maintain freshness and texture.
