Vegan Lemon Blueberry Granola Loaf

This tangy lemon blueberry loaf is the ultimate summer indulgence, bursting with zest and juicy berries. Perfect for picnics, brunches, or lazy afternoons, this loaf is guaranteed to brighten your day.

Vegan, Plant-Based, Gluten-Free, Dairy-Free

Ingredients:
For The Cake

½ cup vegan butter

¾ cup sugar

1 cup non-dairy milk

3 tablespoons lemon juice

2 teaspoons vanilla

zest from 1 lemon

2 cups gluten-free flour

2 teaspoons baking powder

1 teaspoon baking soda

1½ cup blueberries

1 cup Bob’s Red Mill Lemon Blueberry Granola

For The Lemon Glaze

1½ cup powdered sugar, sifted

3 tablespoons lemon juice

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Lightly grease a loaf pan.
2. Cream together the sugar and vegan butter. Mix in the milk, lemon juice, vanilla, and lemon zest.
3. Mix in the flour, baking powder, and baking soda.
4. Fold in blueberries.
5. Pour batter evenly into a loaf pan. Top with granola.
6. Bake for 45-55 minutes, or until a toothpick comes out clean.
7. Let cool completely before removing from the loaf pan.
8. Whisk together the sifted powdered sugar, lemon juice, and vanilla extract.
9. Drizzle over the cooled bread.