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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE⎜
hrs: 0 | mins: 45
Now, this is a cake to live for. It is soooooo summery, so fresh, so moist and so easy to make you're not going to believe it! Blueberries and lemon are a match made in heaven and when put together in a cake is pure poetry!
SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE
INGREDIENTS:
2 cups of purpose flour
1/3 cup of sugar
1 1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt
1/2 cup of soy milk
1/3 cup of vegan yogurt or coconut cream
1/4 cup of vegetable oil
4 tablespoons of lemon juice
the zests of 2 lemons plus more for garnishing
1/3 cup of blueberries (fresh or frozen) plus more for garnishing
1/2 tablespoon of cornstarch
Icing:
2 tablespoons of lemon juice
1/4 cup of powdered sugar
METHOD:
Preheat the oven at 180℃ (356℉).
Mix all the ingredients up until the salt to a bowl, whisk to combine, then add the remainder of the ingredients except the blueberries and cornstarch, mix to combine very well, set aside and in a separate bowl, add the cornstarch and the blueberries, toss to cover the blueberries with the cornstarch, add them to the cake batter, then fold the batter delicately.
Transfer the batter to a greased mold (mine is 25cmX13cmX6cm), put some blueberries on top of the cake, and put it in the oven for one hour. Remove the cake from the oven, wait until it cools down completely then drizzle the lemon icing to the top and finish garnishing with fresh blueberries and lemon zest.
TIP: If you don't have powdered sugar, add regular sugar to a blender and blend until it becomes a fine powder.
serves: 4
per portion
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