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Blueberry Lemon Loaf

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Prep: 15 Minutes | Cook: 1 Hour

1 Loaf

A vibrant Vegan Lemon Blueberry Loaf that marries the tang of fresh lemons with the sweetness of ripe blueberries. This moist, plant-based treat is a delightful fusion of sweet and citrus, perfect for a sunlit brunch or a serene afternoon tea.




1/2 cup nondairy vanilla yogurt (i use So Delicious)

3/4 cup almond milk

3/4 cup unrefined sugar

1 tsp vanilla extract

3 tbsp oil

3 tbsp lemon juice

Zest of a lemon


2 cups flour

1.5 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup blueberries tossed in 1 tbsp flour


Preheat the oven to 375 degrees F. Line a loaf pan with parchment paper.

Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins

In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold the rest of the blueberries into the batter.

Drop the batter into the prepared pan. Distribute the remaining blueberries on top and press in lightly.

Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.

Cool for 10 minutes before removing from the pan. Cool completely before slicing.

blueberries, lemon, cake, dessert
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