This summer blueberry loaf is soft, moist, and packed with juicy berries. It’s easy to make, naturally vegan, and perfect for breakfast or an afternoon snack. Skip the muffins - this loaf does it all, no fuss.
Ingredients
- 2 cups unbleached all-purpose flour
- ⅔ cup evaporated cane sugar
- 1-½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup plain unsweetened vegan yogurt
- ⅔ cup fresh orange juice
- ¼ cup grapeseed or other neutral oil
- 1 cup blueberries
Instructions
- Preheat oven to 375°F. Lightly oil a 9 × 5-inch loaf pan.
- In a large bowl, sift together unbleached flour, evaporated cane sugar, baking powder, and baking soda.
- In a separate bowl, whisk together vegan yogurt, orange juice, and grapeseed oil.
- Pour wet ingredients into the flour mixture and stir quickly, with a light hand, until just combined.
- Spoon the batter into the prepared loaf pan, and only then, sprinkle the blueberries on top, so the whole bread is studded with them.
- Bake for 1 hour or until the bread puffs and turns golden and springs back to the touch.
- Slices best when cool. Irresistible when warm. Freezes beautifully.
- If you absolutely must make muffins, prepare above, then spoon batter into a prepared muffin tin, filling cups 2/3 full. Bake for 20 minutes or until tops are puffed, pillowy, and golden-brown.
- Makes one loaf, serves 8 to 10.