Dairy-Free Lemon Blueberry Loaf
Recipe created by Megan Sheley
The perfect spring or summer loaf - a dairy-free lemon blueberry loaf. We used our Unsweetened Cashew Milk for the base of this along with plenty of lemon and fresh & frozen blueberries (you can use one or the other, but this combo helps get the perfect color). For breakfast, brunch or dessert - this is a good-for-the-soul kind of treat.
Ingredients:
FOR THE LOAF
- • ¾ cup Elmhurst Unsweetened Milked Cashews
- • 1 cup sugar
- • 2 tbsp grated lemon zest
- • 4 tbsp fresh lemon juice
- • 1/2c melted vegan butter
- • 1 egg or sub flax-egg for a fully vegan recipe
- • 1 tsp vanilla extract
- • 2 cups all-purpose flour + 2 Tbsp to toss the blueberries in
- • 2 tsp baking powder
- • 1/4 tsp salt
- • 1 cup fresh blueberries
- • ½ cup frozen blueberries
FOR THE GLAZE
- •1 cup powdered sugar
- • 2 Tbsp melted vegan butter
- • 4 Tbsp Elmhurst Unsweetened Milked Cashews
- • 1 tsp vanilla extract
Instructions:
- Grease a loaf pan and preheat your oven to 350F.
- In a large bowl whisk together your cashew milk, sugar, lemon zest, lemon juice, melted vegan butter, vanilla, and egg (or flax egg) until well combined.
- To the wet ingredients, add in your flour, baking powder, and salt. Stir until combined, but don’t over mix (it will make your loaf too dense).
- In a small bowl add fresh & frozen blueberries and toss in 2 tbsp of AP flour. This helps distribute them throughout your loaf instead of sinking to the bottom while it bakes. Very gently, fold the blueberries into your batter.
- Pour your batter into the pan and bake on the center rack for 65 minutes.
- While loaf is baking - make your glaze by adding the powdered sugar, vanilla, cashew milk, and melted butter to a small bowl and whisk to combine. Set in fridge until loaf is done.
- Insert a toothpick into your loaf to test doneness – should come out clean. Let cool for 30 minutes, then slide a knife around the sides to remove. Drizzle with your icing, slice and serve!
Enjoy!
Makes 8-10 Slices
