Vegan Blueberry Loaf
Bursting with juicy blueberries and infused with a zesty hint of lemon, this Vegan Blueberry Loaf is the ultimate treat for plant-based dessert lovers. Made with wholesome ingredients like unsweetened applesauce and creamy plant-based milk, this loaf is perfectly moist and full of flavor without the need for eggs or dairy. The light and fluffy texture is complemented by golden, slightly crisp edges, while the fresh blueberries add pops of sweetness in every bite. Easy to prepare in just 15 minutes and baked to perfection in under an hour, this loaf is ideal for breakfast, brunch, or an indulgent afternoon snack. Serve it warm, fresh out of the oven, or pair it with a spread of vegan butter or jam for a delightful twist. Whether you're following a vegan lifestyle or simply looking for a healthier treat, this recipe will impress with its balance of simplicity and deliciousness. Perfect for sharing, this blueberry loaf is guaranteed to become a kitchen favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 1 cup Plant-based milk (such as almond or soy milk)
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1.5 cups Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine the granulated sugar, applesauce, plant-based milk, melted coconut oil, vanilla extract, and lemon zest. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix as it can result in a denser loaf.
Gently fold in the fresh blueberries, taking care not to squish them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Vegan Blueberry Loaf as is or with a spread of vegan butter or jam.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 186.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
