Enjoy the delightful combination of tangy lemon and sweet blueberries in this vegan treat that's perfect for a summer day.
Ingredients:
Lemon Crumble Topping:
- 12 g (3 tsp) brown sugar, for a touch of sweetness
- 1 tablespoon fresh lemon zest, for zesty fragrance
- 20 g (10 tsp) flour, to bind the crumble
- 15 g (1 tbsp) vegan butter, melted, to bring it all together
Lemon Blueberry Cake:
- 180 g (1 ¼ cups) fresh blueberries, plump and juicy
- 1 teaspoon all-purpose flour, to coat the berries
- 118 ml (½ cup) soy milk, for a moist base
- 30 ml (2 tbsp) fresh lemon juice, for zing
- 2 tablespoons lemon zest, for bursts of citrus
- 200 g (1 cup) granulated sugar, for the perfect sweetness
- 75 g (⅓ cup) vegan butter, melted, for richness
- 60 ml (¼ cup) olive oil, for a tender crumb
- 140 g (⅘ cup) vegan Greek-style yogurt, for creaminess
- 1 teaspoon vanilla bean paste, for a deep vanilla flavor
- 240 g (1 ½ cups + 3 tbsp) all-purpose flour, for structure
- 2 teaspoons baking powder and a dash each of baking soda and sea salt, for lift and flavor
Optional Blueberry Glaze:
- 40 g (¼ cup) fresh blueberries, for color and taste
- 120 g (1 cup) powdered sugar, for sweetness
- ½ tsp vanilla bean paste, for an aromatic finish
Instructions:
- Warm up your oven to 175°C (350°F) and prepare your loaf tin with a little grease and parchment paper.
- Create vegan buttermilk by combining soy milk with lemon juice and let it sit for a moment of alchemy.
- For the crumble, massage lemon zest into brown sugar, work in flour, then vegan butter to form a crumbly mixture. Put aside.
- Toss blueberries in flour to coat them in a light dusting, ensuring they float beautifully in the batter.
- In a large bowl, rub more zest into sugar. Whisk in the melted butter, followed by olive oil, yogurt, and vanilla. Pour in the vegan buttermilk and mix to combine.
- Sift in flour, baking powder, baking soda, and salt, folding gently to avoid overmixing. Then, fold in the blueberries.
- Pour the batter into the tin, sprinkle evenly with the crumble, and bake for 45-50 minutes, where a toothpick test will tell you it's done.
- Cool slightly in the tin, then transfer to a wire rack to cool completely.
- If choosing to glaze, blitz blueberries in a food processor, strain to get the juice, and whisk with powdered sugar for a smooth glaze.
- Drizzle the glaze over the cooled cake, let it set, and then slice to serve a piece of summery delight.
Enjoy this Vegan Lemon Blueberry Loaf Cake with its sweet crumble topping and optional glaze, a vibrant addition to your dessert repertoire, or simply as a delightful afternoon snack.
