Description
This Vegan Blueberry Lemon Loaf Cake is a moist and fluffy treat bursting with fresh blueberries and zesty lemon flavor. Perfectly balanced between sweet and tangy, this loaf features a crunchy lemon crumble topping and a smooth lemon glaze that enhances its vibrant taste. Made without eggs or dairy, it’s ideal for those following a vegan diet but loved by all for its tender crumb and refreshing citrus notes.
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 preferred 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)
Lemon 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 sugar using your fingertips until fragrant. Then rub in the flour, followed by the butter, until mixture resembles coarse crumbs. Set aside.
- Make the vegan buttermilk: In a jug, mix the soy milk and lemon juice, stir, and allow to rest for 10 minutes so it curdles slightly, creating a vegan buttermilk substitute.
- Flavor the sugar: Add the sugar and 2 tablespoons lemon zest to a large mixing bowl and rub the zest into the sugar with your fingertips to release the aroma.
- Add wet ingredients: Into the sugar and zest mixture, add the melted butter, olive oil, vegan yogurt, and vanilla extract. Whisk to combine thoroughly. Then whisk in the vegan buttermilk mixture.
- Sift dry ingredients: In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt to combine evenly.
- Add dry ingredients to wet: Add half of the dry ingredients into the wet ingredients bowl and gently fold with a spatula just until combined, leaving some streaks of flour visible.
- Mix in blueberries: Add 180g of blueberries to the remaining dry ingredients and mix to coat them well, then fold this mixture into the wet ingredients until just combined. Take care not to overmix to keep the batter tender.
- Assemble: Pour the batter into the prepared loaf pan. Scatter the remaining 50g blueberries on top, then sprinkle the lemon crumble evenly over the surface. Place the loaf pan on a baking sheet or aluminum tray to catch any drips.
- Bake: Bake the cake in the center of the preheated oven for 55 to 65 minutes. Test doneness by inserting a knife or toothpick 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 the powdered sugar, lemon juice, and olive oil until smooth. Adjust thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
- Garnish: Once the cake is fully cooled, place parchment paper under the rack to catch excess glaze. Pour the glaze over the top, then decorate with additional fresh blueberries, thin lemon slices, and fresh mint or blueberry leaves for visual appeal.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5 to 6 days. For longer storage, freeze in an airtight container and thaw a few hours before serving.
Notes
- Use fresh lemons for zest and juice for the best flavor impact.
- Soy milk is used to mimic buttermilk; other plant milks can be substituted but soy works best for texture.
- Make sure to sift the flour and raising agents to avoid lumps and ensure even rising.
- Do not overmix the batter after adding flour to keep the loaf light and tender.
- The crumble topping adds texture and lemony brightness but can be omitted if desired.
- Use fresh blueberries rather than frozen to prevent color bleeding and excess moisture in the batter.
- Always allow cake to cool before glazing to prevent melting the glaze.
