Friday, 11 June 2021

Lemon And Blueberry Loaf Cake

 A light and fluffy lemon and blueberry loaf cake bursting with zest and sweetness!

I really feel cliche with this cake, because lemon and blueberry so obviously pair well together with that slight sweetness from the berries and a subtle punch of citrus. but I had to make a vegan one as I've not seen many recipes for this cake online, so I thought perfect, I'l make one for you all! Admittedly, I've had to make this recipe quite a few times to get it right - I'm not even one hundred per cent happy with it. I'll tell you my struggles, I simply could not get those innocent little blueberries to stop sinking in the sponge. Honestly, no matter what I did they always sink. Trust me I've googled, I've not had much luck and I do put it down to the fact that with vegan cakes, they are a lot more fluid because of the elimination of eggs with holds the structure more in other cakes. so because of this extra fluidity, they are softer and it is easier for the blueberries - and other berries - to sink to the bottom. I love this sponge so much I couldn't tweak it anymore, it's super light and fluffy with a simple lemony glaze to finish. This loaf cake and is just what you need when the weather is warmer you don't *always* want anything too heavy. 

If you have any luck with non-sinking blueberries, pretty please enlighten me with your secrets! In the recipe I will explain the best way to stop them going completely to the bottom, as you'll see in the photos, they are *almost* to the bottom but not quite ;)

If you love lemon and blueberry cakes....

Check out my other recipes for more inspiration!


Prep: 10 minutes
Cook: 55 minutes
Serves: 8-10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


250g Caster sugar
260g Plain flour
1 tsp Baking powder
1 tsp Bicarbonate of soda
Pinch of salt
Zest of 2 lemons
Juice of 1 lemon
240ml Soya milk
100g Blueberries
100g Icing sugar
1-2 tbsp Lemon juice
Lemon zest on top


✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 
In a bowl combine the soya milk with the lemon juice and leave for 5 minutes to create a 'buttermilk'. Zest the lemons will you wait and prepare the other ingredients.
Cream together the butter and sugar until combined, then add the lemon zest and continue to mix. 
Mix together the dry ingredients then, in stages add some of the dry and then some of the 'buttermilk' to the sugar/butter mix, alternating between the two. Make sure to end with the dry ingredients last and stop when well mixed. 
Pour about half of the batter into the loaf tin, then add ⅓ of the blueberries on top. Add the remaining batter and the rest of the blueberries on top. 
Bake in the oven for 40 minutes then cover with foil and continue to bake for another 15 minutes until a knife inserted comes out clean. Leave to cool before removing from the cake tin. 
To make the glaze, simply mix together the icing sugar and lemon juice in a bowl until smooth and a little runny. Add more icing sugar to make it thicker or more lemon juice for a more fluid icing. 
When the cake has cooled down, drizzle or pipe the icing over the cake and then sprinkle on the lemon zest. Best kept covered at room temperature. Enjoy!



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