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Lemon Blueberry Loaf Cake

Hey y’all! It has been a minute, but don’t you worry, I’ve still been baking up a storm! For this week, it’s been all about the lemon blueberry loaf cake.

Now I know many of us are celebrating Memorial Day much different than we have in the past, but I promise this loaf cake is a crowd pleaser, both at home and at a party!

There’s one ingredient I will recommend you all use opposed to what I did. It involves coconut oil. I am not a coconut flavor fan, but if you don’t mind a hint of coconut, then use it! If not, stick with your vegan butter. Everything else is so delicious, y’all are going to love it!

So let’s break it down here:

¼ cup melted vegan butter

1 cup almond milk

1 cup sugar

½ cup lemon juice

1 tsp vanilla

1 ½ tsp baking powder

1 ½ tsp baking soda

¼ tsp salt

2 ¼ cups all purpose flour or gluten free all purpose flour (your choice!)

1 cup blueberries

Mix it all together in one bowl and transfer it into a loaf pan. While it bakes in the oven at 350 for 60 minutes, you’re going to want to make your cream cheese glaze.

Vegan Cream Cheese Glaze

2 tbsp softened vegan butter

¾ cup powdered sugar

2 oz vegan cream cheese

Now you can make this as a non-vegan loaf cake, but if your goal is to stay clean, stick with vegan!

Y’all, I’m telling you, you’re going to love it! Have a great holiday weekend and stay safe y’all!

Xoxo,

T.

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