Vegan Lemon Blueberry Loaf with Glaze

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Bright lemon zest, rubbed right into the sugar, gives this loaf its fragrant, citrusy backbone, and juicy blueberries folded through the batter burst in every slice. The crumb bakes up tender and golden, with that classic deep-brown top that springs back when you press it. Once cooled, it gets draped in a tangy-sweet lemon glaze that soaks in slightly and sets into a glossy, sliceable finish. It's the kind of quick bread that works for breakfast, an afternoon snack, or dessert with tea, and it holds up beautifully whether you bake it a day ahead or serve it warm from the pan. A solid pick for a plant-based kitchen, this one delivers all the bakery-style charm without any fuss.

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Ingredients

10 servings

For the loaf

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tsp lemon zest (from about 2 lemons)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup sour cream
¼ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
⅓ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 ¼ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.

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