Description
This Vegan Blueberry Lemon Loaf Cake is a moist, fluffy, and flavorful treat perfect for any occasion. Made without dairy or eggs, it combines fresh blueberries and vibrant lemon zest with a tender crumb and a tangy lemon glaze. The cake is topped with a zesty lemon crumble and extra blueberries for added texture and freshness, making it a delightful vegan dessert or snack option.
Ingredients
Scale
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 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)
Glaze
- 120 g powdered sugar (icing sugar)
- 1 tablespoon lemon juice
- 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 to help lift the cake out later.
- Make the crumble topping: Rub 1 tablespoon of lemon zest into 1 tablespoon granulated sugar using your fingertips until fragrant. Rub in 2 tablespoons flour followed by 1 tablespoon vegan butter until the mixture resembles crumbly sand. Set aside.
- Make vegan buttermilk: In a jug, combine 150 ml soy milk with 1 tablespoon freshly squeezed lemon juice. Stir well and let sit for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Flavor the sugar: In a large mixing bowl, rub 2 tablespoons lemon zest into 200 g granulated sugar using your fingertips, releasing the citrus oils and flavor.
- Add wet ingredients: Add 75 g melted and cooled vegan butter, 60 ml olive oil, 120 g vegan Greek-style yogurt, and 1 teaspoon vanilla extract to the sugar mixture. Whisk to combine thoroughly. Then add the prepared vegan buttermilk and whisk again until smooth.
- Sift dry ingredients: In a separate bowl, sift together 260 g all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt. Whisk to combine.
- Add dry ingredients (part 1): Add half of the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined. Some streaks of flour should remain to avoid over-mixing.
- Mix in blueberries and remaining dry ingredients: Add 180 g (approximately 1 cup) fresh blueberries to the remaining dry ingredients and stir to coat. Fold this blueberry-flour mixture gently into the wet ingredients until just combined, careful not to over-mix to maintain fluffiness.
- Assemble cake: Transfer the batter into the prepared loaf pan. Evenly top with the remaining 50 g fresh blueberries and sprinkle the lemon crumble topping over the batter. Place the loaf pan on a baking sheet or aluminum tray to catch any drips.
- Bake: Bake in the center of the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick or knife into the center; it should come out clean. Remove from oven and allow the cake to cool in the pan for about 10 minutes before lifting it onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together 120 g powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth. Adjust thickness by adding more powdered sugar for a thicker glaze or less for a runnier consistency.
- Garnish: Once the cake is fully cooled, set a sheet of parchment paper under the wire rack to catch drips. Pour the glaze evenly over the cake and decorate with additional fresh blueberries, lemon slices, and optionally fresh mint or blueberry leaves for a beautiful finish.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5-6 days. The cake can also be frozen in an airtight container and defrosted a few hours before serving to enjoy fresh.
Notes
- Freshly zest lemons just before use for the best flavor and aroma. Avoid the white pith, which is bitter.
- Soy milk works well for vegan buttermilk, but other plant-based milks like almond or oat can be used as alternatives.
- Use freshly squeezed lemon juice for a bright, tangy flavor in the vegan buttermilk and glaze. Bottled lemon juice may alter the taste.
- Be careful not to over-mix the batter to keep the loaf light and fluffy.
- Use organic sugar if possible to ensure a cleaner vegan profile, especially in the US.
- The loaf pan size is important for correct baking time; a 1-pound (approx. 450g) loaf pan is recommended.
- You can substitute vegan Greek-style yogurt with plain soy or coconut yogurt if preferred.
- Allow the cake to cool fully before glazing to prevent the glaze from melting and sliding off.
