Sun-Kissed Lemon Blueberry Loaf Cake with Crumble Topping

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:

1. Warm up your oven to 175°C (350°F) and prepare your loaf tin with a little grease and parchment paper.
2. Create vegan buttermilk by combining soy milk with lemon juice and let it sit for a moment of alchemy.
3. For the crumble, massage lemon zest into brown sugar, work in flour, then vegan butter to form a crumbly mixture. Put aside.
4. Toss blueberries in flour to coat them in a light dusting, ensuring they float beautifully in the batter.
5. 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.
6. Sift in flour, baking powder, baking soda, and salt, folding gently to avoid overmixing. Then, fold in the blueberries.
7. 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.
8. Cool slightly in the tin, then transfer to a wire rack to cool completely.
9. If choosing to glaze, blitz blueberries in a food processor, strain to get the juice, and whisk with powdered sugar for a smooth glaze.
10. 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.