Vegan Lemon Blueberry Loaf Cake
Ingredients
- 2 tsp baking powder
- pinch of sea salt
- 2 tbsp organic lemon zest
- 1 tsp vanilla bean paste / extract
- 1 cup blueberries, fresh or frozen
- 1 tsp corn starch
- for the glaze
- 160g icing sugar
- 1 tsp blueberry powder or blueberry juice
- 1 tbsp plant milk
- 1 tbsp lemon juice
- sift the flour and baking powder in a large bowl.
- add the lemon juice and whisk to combine.
Preparation
Preheat the oven to 175| 350f
Line a 22 cm loaf tin with parchment paper
Sift the flour and baking powder in a large bowl
Mix the vegetable oil, salt and sugars together in a medium bowl
Add in the lemon zest, vanilla and milk and stir to combine
Add the lemon juice and whisk to combine
Pour the wet ingredients over the flour and whisk until just combined
Pour the batter into prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean
Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely
For the glaze:
Combine all the ingredients and spoon over the ( cooled) cake
Add more icing sugar for thicker glaze/ milk for thinner
