Vegan Lemon Blueberry Bread

1. 1

   Preheat your oven to 350 degrees F. Lightly spray or grease a 9x5-inch loaf pan. Line with parchment paper and nonstick spray.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt. Add blueberries and fold together. Set bowl aside.

3. 3

   In a separate bowl, add oil, cane sugar, dairy free yogurt, non-dairy milk, lemon juice, lemon zest, and vanilla. Combine well.

4. 4

   Add dry ingredients into wet ingredients and mix just until combined. Do not overmix.

5. 5

   Pour into greased bread pan. Do not fill more than 2/3 full. *If you have too much batter for your pan, make mini muffins or similar with remaining batter after bread is done.

6. 6

   Place in oven for 50-60 minutes on the center rack of the oven. When done, a toothpick inserted into the center comes out clean.

7. 7

   *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.

   45 min
8. 8

   Remove from oven and place on a cool rack to cool completely before pulling out. Let cool for at least 20 minutes.

For the Glaze

1. 9

   While baking, make the glaze by whisking powdered sugar and lemon juice together until well combined.

2. 10

   Once bread has cooled, drizzle over the top.

3. 11

   Store any leftovers in an air tight container for up to a 3-5 days.