This vegan blueberry lemon loaf is full of blueberries with a light, lemony sweetness! Flax meal adds extra fibre while acting as a binding agent and blueberries have plenty of vitamins, minerals, and antioxidants too!
Many people are incorporating vegan recipes nowadays, and this classic recipe is easily made vegan with a few easy swaps! Flax meal and water gel together to take the place of an egg, but if you’d like to use eggs, simply use two eggs instead. The same goes for the milk alternative—soy milk and dairy milk are interchangeable in this recipe.
- 2 flax eggs (2 tbsp [30 mL] ground flax meal + 6 tbsp [90 mL] warm water)
- 1/2 cup (125 mL) vegetable shortening
- 3/4 cup (180 mL) white sugar
- 1 1/2 cups (325 mL) all purpose flour
- 1 tsp (5 mL) baking powder
- a pinch of salt
- 1 cup (250 mL) soy milk (or other milk alternative)
- Zest from 1 lemon
- 1/2 pint (285 mL) of blueberries from Chile
- 1/2 lemon, juiced
- 3 tbsp (45 mL) icing sugar
- Preheat oven to 350ºF (180ªC)
- To make the flax "egg", combine flax meal and warm water in a small bowl and let sit for about 10 minutes to gel. Set aside.
- In a large mixing bowl, cream together the vegetable shortening and white sugar. (You can use a hand mixer to make short work of this, just mix until fluffy.)
- Add flax "egg" and mix until incorporated. Add 1/2 the flour to the bowl, baking powder, and salt and mix until combined.
- Add soy milk and mix, then the remaining flour and lemon zest. Mix until everything is evenly incorporated.
- Fold in the blueberries with a spoon or spatula, then transfer to a parchment-lined or a greased loaf pan.
- Bake for 1 hour until top is golden and a toothpick comes out clean when poked in the middle.
- Remove from oven and use a skewer to poke holes in the top. Combine lemon juice and icing sugar and brush onto the loaf and let cool on a wire rack to soak in the syrup.
- Once cooled completely, slice and enjoy!
This recipe was made in collaboration with Fruits from Chile!