Lemon and blueberry loaf
Ingredients: Crumble
- 2 tbsp vegan butter
- 3tbsp white sugar
- 43g plain flour
- pinch of salt
Loaf:
- 200g white sugar
- 2 tbsp lemon zest ( approx. 2 lemons)
- 195g plain flour, 1tbsp for blueberries
- 1 tsp baking powder
- Pinch of salt
- 168g vegan butter, room temp.
- 1 tsp vanilla extract
- 3 eggs
- 4 tbsp lemon juice (approx. 2 lemons)
- 60ml oat milk or milk of choice
- 230g frozen blueberries ( Leave some for top)
Method:
Crumble:
- Mix all ingredients together in a small bowl.
- Store in fridge while the batter is being made.
Loaf:
- Preheat oven to 176 degrees Celsius and grease line a 9×5 loaf tin.
- In a medium bowl add sugar and zest, use your fingers to rub them together to release aroma from the lemon.
- Sieve in flour, baking powder and salt, using a stand mixer or a hand mixer mix to combine. Add the soften butter 1 tbsp at a time, mix on a low speed until the mixture turns crumbly but you can no longer see any lumps of butter.
- Scrape down the bowl, mix in the vanilla and eggs one at a time. Then milk in the lemon juice and the milk.
- Get a plastic spatula, mix so you get any unmixed bites at the bottom of the bowl.
- Cloth the blueberries (leaving some aside) in flour and fold them into the batter.
- Pour the batter into the prepared tin, topped with blueberries and crumble that was prepared earlier.
- Bake for 55 min -1hour or until a knife or a metal pick comes out clean only having a few moist crumbs.
- When done take out of oven allow to cool in tine, serve and enjoy.