I’ve always been a fan of simple, wholesome desserts, and my Citrus Berry Vegan Loaf quickly became a favorite in my kitchen. The idea came to me one sunny weekend when I craved something light, bright, and packed with natural flavors. I wanted a dessert that was not only vegan but also easy to make, with ingredients you could find in any pantry. The combination of citrus and berries seemed perfect, with the tartness of the lemon and the sweetness of the blueberries complementing each other so well.
Crafting the Perfect Vegan Loaf
I began by mixing the dry and wet ingredients, keeping it all simple and straightforward. Lemon juice and zest added the fresh citrusy kick I was after, while the blueberries gave the loaf bursts of sweetness in every bite. The key was not to overmix the batter, as I wanted the loaf to remain light and fluffy. With just a quick stir, the ingredients came together beautifully, creating a smooth, aromatic batter that smelled like summer.
The Oven Magic
As the loaf baked, my kitchen filled with the warm, sweet scent of citrus and berries. I always love that moment when you can peek into the oven and see the batter rising perfectly, the blueberries dotting the top like little jewels. After about an hour, the loaf emerged golden and perfectly baked, with a slight crackle on the top. I allowed it to cool, resisting the urge to slice into it immediately—letting it rest gives the flavors time to settle and intensify.
When I finally cut a slice, I was thrilled with how moist and tender the loaf turned out. The bright lemon flavor paired so well with the juicy blueberries, and the fact that it was entirely plant-based made it even more satisfying. It’s a treat that’s perfect for brunches, afternoon tea, or just as a guilt-free dessert. This Citrus Berry Vegan Loaf has become one of those recipes I turn to when I want something delicious, healthy, and easy to share with friends and family.
Table of Contents
Chef’s Notes-Citrus Berry Vegan Loaf
- Bringing ingredients like dairy-free milk and oil to room temperature helps create a smoother batter and promotes even baking.
- When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense and tough loaf.
- To prevent berries from sinking to the bottom, toss them lightly in flour before adding them to the batter. This keeps them suspended throughout the loaf.
- For gluten-free baking, use a high-quality gluten-free all-purpose flour blend with a binder like xanthan gum to maintain the loaf’s structure.
- When zesting lemons, be careful to avoid the bitter white pith. Only zest the yellow part of the skin for a fresh, tangy flavor.
- Use a toothpick to test the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done.
- Let the loaf cool in the pan for 10 minutes to avoid it breaking apart. Then, transfer to a wire rack to cool completely before slicing.
- Keep the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Citrus Berry Vegan Loaf
Dive into the vibrant flavors of our Citrus Berry Vegan Loaf! This plant-based delight marries the zesty brightness of lemons with the sweet burst of blueberries, creating a moist and fluffy cake that’s irresistibly delicious. Ideal for health-conscious bakers, this recipe uses only a handful of affordable ingredients and is incredibly simple to prepare. Whether you’re hosting a brunch, enjoying a weekend treat, or looking for a wholesome dessert, this loaf is sure to impress. Embrace the joy of baking with a cake that’s as beautiful to look at as it is delightful to taste!
4
slices15
minutes1
hour845
kcal15
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 cup granulated sugar
salt a small pinch (optional)
- Wet Ingredients
1/2 cup dairy-free milk
1/4 cup neutral-flavored oil
1/4 cup fresh lemon juice
2 large lemons zest of
1/2 tsp vanilla extract optional
- Add-ins
3/4 cup fresh or frozen blueberries
- To Serve (Optional)
powdered sugar for dusting
- Alternative Ingredients:
All-Purpose Flour: Substitute with almond flour and gluten-free all-purpose flour blend for a gluten-free version.
Granulated Sugar: Use coconut sugar or maple syrup as a natural sweetener alternative.
Dairy-Free Milk: Almond milk soy milk, or oat milk can replace dairy-free milk.
Neutral-Flavored Oil: Canola oil sunflower oil, or melted coconut oil are suitable alternatives.
Lemon Juice: Lime juice can be used for a different citrus twist.
Blueberries: Raspberries or chopped strawberries can replace blueberries if preferred.
Directions
- Mixing Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 cup of granulated sugar, and a small pinch of salt if using. Whisk these together until the mixture is uniform and free of lumps, ensuring an even distribution of the leavening agent. (5 minutes)
- Incorporating Wet Ingredients: Add 1/2 cup of dairy-free milk, 1/4 cup of neutral-flavored oil, 1/4 cup of fresh lemon juice, the zest of 2 large lemons, and 1/2 teaspoon of vanilla extract to the dry ingredients. Stir gently until just combined to prevent overmixing, which can make the cake dense. (5 minutes)
- Adding Blueberries: Carefully fold in half of the 3/4 cup of blueberries into the batter, distributing them evenly without breaking them. Pour the batter into the prepared cake pan, smoothing the top with a spatula. (3 minutes)
- Topping and Baking: Sprinkle the remaining blueberries over the top of the batter, gently pressing a few into the surface for added texture and visual appeal. Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs. (60 minutes)
- Cooling and Serving: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. Before serving, optionally dust the top with powdered sugar for a decorative touch. (15 minutes)
Equipment
- chef’s knife
- mixing bowls
- measuring cups and spoons
- baking sheet
- wire rack
- oven
Nutrition Facts
- Calories: 845kcal
- Fat: 30g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 270mg
- Carbohydrates: 135g
- Fiber: 8g
- Sugar: 112g
- Protein: 10g
- Vitamin A: 72IU
- Vitamin C: 28mg
- Calcium: 408mg
- Iron: 8mg
FAQ-Citrus Berry Vegan Loaf
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used. No need to thaw them—just fold them into the batter frozen to prevent them from bleeding into the cake.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free all-purpose blend. For best results, use a blend that includes a binder like xanthan gum.
What other fruits can I use besides blueberries?
You can replace blueberries with raspberries, chopped strawberries, or even blackberries for a different flavor profile.
How do I prevent the loaf from sticking to the pan?
Line the pan with parchment paper or grease it well with oil. For easier removal, let the loaf cool for 10 minutes before transferring it to a cooling rack.
Can I make this loaf ahead of time?
Yes! This loaf can be baked ahead and stored in an airtight container for up to 3 days. You can also freeze it for up to 1 month—just thaw it at room temperature before serving.
