Lemon Blueberry Bread

Ingredients

• 3/4 cup unsweetened soy milk
• 1 cup granulated sugar
• 2 tablespoons fresh grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon extract, optional
• 1/2 cup melted vegan butter
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries (or frozen)
• 2 tablespoons all purpose flour
• 2 tablespoons melted vegan butter
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees and grease a standard metal loaf pan (9x5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.

2. 2

   In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.

3. 3

   To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.

4. 4

   Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.

5. 5

   Fold the blueberries into the batter, gently.

6. 6

   Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.

7. 7

   Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).

8. 8

   Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.