Yay! Another new recipe!
My super easy vanilla cake recipe just got a hefty dose of blueberries and a luscious lemon sugar glaze!
But this time I decided to take out half of the oil in the recipe and wowsers!
What a great score that was!
As many of you may already know applesauce and bananas and even pumpkin are great oil replacers in many recipes.
Some people like to say they are great egg replacers too, but I beg to differ.
I will not use those ingredients as egg replacers but often use them as oil replacers.
Check out this in depth article I wrote on egg replacers in general and how to think about replacing the eggs in vegan baking as you go forward on your baking journey.
So here today I am doing exactly that.
Leaving this entire loaf with just four tablespoons of oil total!
That means that if you cut this loaf into eight slices it’s less than 1½ teaspoons of oil per serving!
Of course if you eat all eight slices that’s another story, but actually it’s still not so bad!
You’ll be in great shape with this lightened up version for Lemon Blueberry Bread!
This recipe also makes great muffins too!
Just fill the paper liners 3/4 full and bake for about 25 minutes or when springy to the touch when you gently press the centers
CHECK OUT THE FULL YOUTUBE TUTORIAL ON HOW TO MIX THIS CAKE/BREAD!
Notes for Success:
Some variations to consider for this recipe just in case you don’t have applesauce, you can totally use mashed banana in the same quantities listed.
I prefer to freeze my super extra ripe bananas in their skins, so when I need one for baking I simply take it out, let it thaw and it will literally squeeze out of that skin in puree form!
Ready for baking!
Additionally you can switch out the berry too.
If you don’t like or don’t have blueberries you can pretty much use any berry in it’s place.
I use frozen berries in all my baking but you can use fresh just the same.
I do not thaw my berries more than the time it takes from measuring them out to adding them into my batter; which is usually not more than 10 minutes.
NOTE: The recipe listed below is for 2 loaves, so if you don’t want to make 2 loaves be sure to carefully divide all the ingredients in half and then double check your math!
the most common reason for baking failures is incorrect math and measuring!
For more blueberry recipes click the links below!
No Bake White Chocolate Blueberry Cheesecake
Vegan Peach Blueberry Cobbler Recipe
If you do not want to make 2 loaves of this bread just divide all the ingredients by half and double check your math! The most common reason for recipe failure is incorrect math & measuring!
I decided to use applesauce to replace some of the oil/vegan butter in this recipe but I know some people don't have it or can't get it, so you can always replace the applesauce with more oil or vegan butter melted
- For the bread/cake batter:
- Soy Milk 1½ cups (355ml)
- Lemon Juice 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon (5ml)
- Lemon Zest from 2 large lemons (approx 4 teaspoons zest)
- Vegan Butter or Coconut Oil 8 tablespoons (113g)
- Applesauce ½ cup (113g) *see note above
- All Purpose Flour 3 cups (375g)
- Granulated Sugar 1¾ cups (275g)
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Fresh or Frozen Blueberries 2 cups
- For the optional sugar glaze icing:
- Confectioner's sugar 1 cup (120g)
- Lemon fresh squeezed Juice 1-2 tablespoons adjust as need for consistency
- Lemon Zest 1 each *optional for garnish
- Melt the vegan butter or coconut oil and reserve
- Combine the soy milk with the lemon juice and then add the vanilla extract and the lemon zest, let stand to thicken for about 5 minutes.
- In a large mixing bowl combine the flour, sugar, baking soda and salt and whisk together to incorporate all the ingredients very well.
- Add the liquids: the mock buttermilk, vanilla and the melted vegan butter or oil and the applesauce and whisk smooth.
- Fold in the blueberries and then divide the batter evenly between your prepared pans.
- Bake immediately in a preheated 375°F oven for 10 minutes then turn the oven temperature down to 350°F for another 25 minutes.
- The loaves should be almost baked by 35-45 minutes but definitely check them at the 30minute mark just to be sure, as all ovens bake differently.
- I like to do the "toothpick" test to make sure there is no raw batter, if there is you will want to turn the oven down even farther to 300°F to continue baking all the way without risking over browning or drying of the edges of your bread.
- Cool the loaf pans on a wire rack until you can safely touch them with your bare fingers and then flip them out carefully to cool the rest of the way.
- Once the breads are completely cooled, whisk together the confectioner's sugar with the lemon juice to smooth.
- Pour over the bread and then zest a lemon over top.
If it last longer than 2 days put it in the refrigerator loosely wrapped for up to 1 week
can you freeze the extra loaf (like most baked goods)? Please advise
thx
pat
yes definitely, wrap well airtight for about 1 month (longer if you have a better freezer than me, which I kinda think EVERYONE has a better freezer than me LOL)
Hello,
My wife is searching for a recipe that she had saved to her phone. She got a new phone and the recipe was lost during the transfer.
The name of the recipe is “Swiss Meringue Buttercream”. Can you perhaps help out with this?
Thanks
Yes CLICK HERE for SWISS MERINGUE BUTTERCREAM
Hi,
I just want to say how much we love this recipe! It’s moist with an incredible flavour and it’s so easy to make.
YAY! thanks for the comment! I agree! I love this recipe too!
Used this recipe to make a birthday cake for my son. Filled the layers with blueberry compote and lemon curd, and frosted with vegan Cool whip. It was a big hit, thank you!
YAY! thanks for the feedback!
Hi Gretchen,
I made this recipe yesterday, using a kitchen scale that can measure both grams and ml. While the recipe turned out pretty good, I noticed while making it that some of the ml measurements weren’t quite lining up with the tbsp/cup measurements– e.x., the 90 ml of lemon juice ended up being roughly double the number of tablespoons stated. I stuck to the ml measurements for accuracy sake, but I’m wondering if the tbsp/cups measurements are the correct measurements for the lemon juice and sugar, or if the ml quantities are the correct amount?
Anna thank you for pointing out that error! You are 100% correct, the lemon juice ml measure did not convert down from the larger recipe I originally had!
Thank you & I’m sorry!
No problem! Thank you for the clarification! The recipe still tasted great, even with the extra lemon juice, so I’m excited to test it out again.