Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf

Ingredients

• 1/2 cup non dairy yogurt (or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream)
• 3/4 cup non dairy milk
• 3/4 cup or more unrefined sugar (preferably powdered)
• 1 tsp vanilla extract
• 3 tbsp oil
• 3 tbsp lemon juice
• Zest of a lemon or lime
• 2 cups flour (I use 1 cup wheat or spelt flour, and 1 cup unbleached white)
• 1.5 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup blueberries tossed in 1 tbsp flour

Steps

1. 1

   Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.

2. 2

   Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins

3. 3

   In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..

4. 4

   Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.

5. 5

   Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.

6. 6

   Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.