Blueberry Lemon Loaf with Blueberry Citrus Glaze

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I was having the hardest time developing a recipe for this week. I pulled almost every dinner this week from a cookbook, and have spent significantly less time in the kitchen because it was such a busy week! When in doubt, I think dessert is always a good way to go. Dessert that can double as breakfast and/or snack is even more ideal. So, here I am bringing you just that with this delicious loaf cake!

This cake is sweet but light thanks to the lemon flavor and fresh blueberries. There is a perfect combination of sour from the lemon, tang from the blueberries, and sweet from the banana that results in a loaf that is to die for in flavor, and is super easy to make! Talk about a win-win!

There are a couple of substitutions you can make to this loaf to slightly change the flavor and texture.

• Plant-based yogurt: You can use a dairy free yogurt in place of the banana to offer a different kind of sweet flavor, while still ensuring that you bake a perfectly moist cake.

• Applesauce: I have seen a couple of vegan loaf cake recipes that substitute applesauce for oil as a way to minimize fatty components in the cake. Full disclosure, I have never tried this method, so if you try it and it completely fails... I'm very sorry.

• Glaze: While the blueberry citrus glaze of this cake certainly makes it unique compared to other lemon loafs, you may prefer a more traditional glaze such as lemon or vanilla. To prepare these glazes, refer to my Cinnamon Streusel Banana Muffins recipe and look at the glaze ingredients! The muffins are coated in a more vanilla flavored glaze, but to make it a lemon glaze you can substitute 1 tsp of lemon juice in place of 1 tsp of plant-based milk, and adding some lemon zest if you would like!.

Have so much fun making your delicious Lemon Blueberry Loaves! I would love to see how they turn out along with any ideas for what you want to see coming up on the blog! Send me a direct message, or tag @joyfulvegann in your Instagram stories and posts!

Stay happily healthy!

Blueberry Lemon Loaf with Blueberry Citrus Glaze

Prep Time: 20 min

Cook Time: 55-60 min

Total Time: 1 hr 15 min - 1 hr 20 min

Servings: 1 loaf

Ingredients

Loaf

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ripened banana, mashed

1/3 cup oat milk (or plant milk of choice)

1/3 cup coconut oil, melted

1 cup sugar

2 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp vanilla extract

1 cup blueberries

Glaze

1/2 cup blueberries (fresh or frozen, but thawed if using frozen)

1 cup powdered sugar

1/2 tsp lemon juice

1 tbsp vegan butter, softened

Instructions

1. Preheat oven to 350 degrees (F). Grease non-stick loaf pan with cooking oil of choice. Set aside.

2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.

3. In a separate large mixing bowl, combine mashed banana, milk, coconut oil, sugar, lemon juice & zest, and vanilla extract. Whisk until well combined.

4. Add dry ingredient mixture to wet ingredient mixture in 2-3 increments, stirring between each. Mix ingredients together until just combined. Do not over-mix.

5. Add blueberries and gently fold into batter. Pour batter into prepared loaf pan and spread evenly. Bake at 350 for 55-60 min until inserted toothpick/knife comes out clean.

6. While bread loaf cools after baking, prepare glaze. Add all glaze ingredients to a food processor or blender, mix until combined. Pour mixture into small mixing bowl and use hand mixer to eliminate any remaining lumps. Add more powdered sugar as necessary to achieve desired texture.

7. Once loaf has cooled completely, remove it from the pan and place on a serving plate. Drizzle glaze evenly over the top of the loaf. Slice and enjoy right away!