Tag Archives: yeast free sweet bread

Vegan Lemon Blueberry Yogurt Bread

I’m a Pinner.  I love Pinterest for recipes among many other random things.
Not only do veg/vegan recipe creators have a wicked presence on Pinterest, all of the nonveg/nonvegan recipes just beg to be converted, so I take that as a personal challenge.  This recipe for example was vegetarian, contained hen’s eggs and moo-cow whole milk yogurt.  I just subbed the regular vegan swaps and it came out delish.  So much so I took it to my family reunion where every one thinks I sustain life being vegan-ish on grass and dirt.  Not so family, not so.  Show everyone how normal we are by serving this at your next gathering.
For the Loaf:
  • 1 1/2 C + 1 T all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 C soy yogurt (I used passionfruit flavor)
  • 1/2 C sugar (increase to 1 C if you are using nonflavored yogurt)
  • 3 flax eggs (1 T ground flax seed, 3 T water)
  • 3 tsp grated lemon zest (approximately 2 lemons)
  • 1/2 tsp pure vanilla extract
  • 1/2 C vegetable oil
  • 1 1/2-2 C fresh blueberries, picked through for stems
 
For the Lemon Syrup:
  • 1/3 C freshly squeezed lemon juice
  • 1/3 C sugar
For the Lemon Glaze:
  • 1 C confectioners’ sugar, sifted
  • 2 to 3 T fresh lemon juice
 
Directions:
1.       Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2.      In a medium bowl, sift together flour, baking powder and salt; set aside.
3.      In a large bowl, whisk together the soy yogurt, sugar, flax eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4.      Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5.      While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6.      Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7.      To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
8.      This made quite a bit of batter.  You might consider dividing it into 2 smaller loafs depending on the size of the blueberries you mixed into your batter to avoid spillover in the oven, which is precisely what happened to my first loaf.
Yields: 1-9×5 loaf; or 2 smaller loaves
Adapted from:  Riches to Rags