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!