This delightful Blueberry Almond Loaf combines the nutty richness of almond flour with the freshness of blueberries, all wrapped up in a tender vegan cake. The loaf is sweetened naturally with applesauce and enriched with a creamy almond milk glaze, offering a perfect balance of flavor and texture. This dessert or breakfast option is not only satisfying but also healthier, making use of whole ingredients that provide both taste and nutrition.
Why You’ll Love This
You’ll appreciate this loaf for its moist texture and flavorful combination of ingredients. The blueberries provide bursts of tangy sweetness in every bite, while the almond flour adds a subtle depth and softness to the loaf’s body. It’s an easy-to-make recipe that results in a versatile cake suitable for any time of day, whether it’s paired with your morning coffee or served as a sweet end to a meal. The glaze adds a lovely finishing touch that enhances the overall sweetness and makes this loaf feel special.
Perfect Occasion
This Blueberry Almond Loaf is perfect for a range of occasions. Serve it at brunch gatherings, bring it to a potluck, or offer it as a thoughtful homemade gift. It’s particularly fitting for afternoon teas or coffee dates. The loaf’s elegant appearance and delicious taste make it suitable for holiday celebrations or as a weekend baking project to enjoy with family.
Decoration Tips
To elevate the presentation of your loaf, sprinkle a few fresh blueberries and a light dusting of almond slices on top of the glaze before it sets. This not only adds to the visual appeal but also enhances the almond and blueberry flavors. For a festive touch, you can sprinkle edible flowers or a pinch of cinnamon over the glaze, providing a beautiful contrast and a hint of additional spice.
Ingredients:
- 3 tablespoons melted vegan butter
- 1/3 cup sugar
- 1/3 cup applesauce
- ¼ cup almond milk
- 2 teaspoons baking powder
- 2/3 cup all-purpose flour
- ¼ cup almond flour
- ½ cup fresh blueberries
For the Glaze:
- 1/3 cup powdered sugar
- Up to ¼ cup almond milk (added gradually)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×5 inch baking pan with parchment paper or coat with cooking spray.
- In a small bowl, melt the vegan butter.
- Transfer the melted butter to a large mixing bowl, then stir in the sugar, applesauce, and ¼ cup of almond milk until well combined.
- Mix in the baking powder, all-purpose flour, and almond flour, stirring until you achieve a smooth, clump-free batter.
- Gently fold the blueberries into the batter to distribute them evenly.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely in the pan on a wire rack.
- For the glaze, mix powdered sugar with a small amount of almond milk in a bowl. Gradually add more milk until you reach your desired consistency for the glaze.
- Once the loaf is cool, drizzle the glaze evenly over the top.
- Allow the glaze to set before slicing and serving the loaf.
Store this Blueberry Almond Loaf in an airtight container in the refrigerator, where it will keep for several days. Enjoy a slice as a delightful treat any time of the day!
