Lemon Blueberry Loaf Cake
An easy recipe for a simply sweet and deliciously moist lemon blueberry loaf cake. Make this cake for brunch or to have for an anytime sweet treat.
Ingredients
- 1 cup all-purpose flour unbleached
- 1 cup almond flour, super fine, blanched
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup wild blueberries frozen
- 1 Tbsp flour, all-purpose
Wet Ingredients
- 1/2 cup vanilla yogurt non-dairy
- 3/4 cup cane sugar, organic
- 3/4 cup non-dairy milk
- 2 tsp vanilla extract
- 3 Tbsp oil I used avocado
- 1/4 cup lemon juice freshly squeezed or juice
- 1 Tbsp lemon zest
Instructions
- Preheat oven to 350 degrees. Line loaf pan with parchment paper.
- Add dry ingredients to a bowl, except the blueberries + 1 Tbsp flour. Whisk until well combined.
- In a small bowl toss the blueberries in the 1 Tbsp flour.
- In another bowl add wet ingredients and whisk until sugar is well combined.
- Combine the wet and dry ingredients, then fold in a but a few of the wild blueberries, leaving some to top cake with.
- Pour mixture into parchment lined pan. Bake for 40-50 minutes or until toothpick comes out clean,
- When done, remove from oven and let sit to cool for 5-10 minutes. Top with lemon vegan cream cheese or glaze with 3/4 cup powdered sugar, 1/4 tsp lemon zest, and 1.5 tbsp fresh lemon juice, if desired.