Go Back
–+ servings

Blueberry Lemon Loaf

Fluffy, vegan loaf made with blueberries and fresh lemon juice and zest. Snack loaf!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 8 slices
Author: Kathy Patalsky

Equipment

  • loaf pan
  • large mixing bowl
  • whisk

Ingredients

Wet Ingredients:

  • ⅔ cup water
  • ⅓ cup fresh lemon juice
  • ½ teaspoon fresh lemon zest
  • ½ cup vegan egg replacer JUST Egg used
  • 1 cup coconut sugar
  • ⅓ cup sunflower oil or another veggie oil

Dry Ingredients:

  • ½ teaspoon salt
  • 2 cups bread flour
  • ⅓ cup rolled oats
  • 1 teaspoon baking soda

Fold in:

  • 1 ⅓ cups wild blueberries room temperature from frozen berries (or use fresh)

Instructions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • Add all the wet ingredients to a large mixing bowl. Whisk well until smooth.
  • Add in the dry ingredients and whisk until fluffy.
  • Fold in the blueberries. The more you stir, the darker the bread will bake up due to the berry color.
  • Pour batter into the loaf pan. Sprinkle optional oats over top.
  • Bake at 350 for 55-60 minutes - or until your loaf passes the toothpick test.
  • Remove from oven. Cool in pan for ten minutes. Remove from pan. Slice and serve. Store leftovers in the fridge for up to 3-4 days. Freeze for longer storage.

Notes

Other egg replacer options:
  • silken tofu, pureed
  • flax eggs
  • apple sauce (reduce water by ¼ cup)
  • other vegan egg replacer products (powders, etc..)

Nutrition Estimate

Calories: 275kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 345mg | Potassium: 100mg | Fiber: 2g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg