Lemon Blueberry Loaf
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Ingredients:
- 1/2 cup almond milk (or use low fat milk)
- 3 tbs. lemon juice, squeezed fresh
- 1 tbs. grated lemon zest plus a little extra for the top of the loaf
- 1/4 cup vegetable oil
- 2 tbs. unsweetened applesauce
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 2 cups of flour (you can use a combination of all purpose, whole wheat, spelt or kamut flour)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup frozen or fresh blueberries
Directions:
Place a rack in the middle of the oven and then preheat to 350°F. Line a 4x8 inch loaf pan with parchment paper and set aside.
In a large bowl whisk together the milk, lemon juice and lemon zest. Add in the oil, applesauce, sugar and vanilla and mix well.
Combine the flour, baking powder and salt in a small bowl and then transfer into the other bowl. Mix well, just until the flour disappears. Fold in the blueberries using a spatula and then transfer to the prepared loaf pan. The batter will be slightly thick. Grate some lemon zest on top of the batter.
Bake on the middle shelf for 50–60 minutes. The cake should be lightly browned on top and the cake tester should come out clean when inserted. Let cool in the pan for about 15 minutes before removing it out and letting it cool completely before serving.
Enjoy!!!