Vegan Blueberry Loaf Cake
This vegan blueberry loaf cake is tender, moist, and loaded with fresh blueberries in every slice. No eggs, no dairy, no fuss. The batter comes together in one bowl in just a few minutes, and the rock sugar topping bakes into a sparkly, satisfying crunch. It is the kind of loaf you slice for breakfast with your morning coffee or serve as a simple dessert after dinner. It keeps well and actually gets even better the next day. Also try my Vegan Peach Cake, Vanilla Cake with Berry Topping, or Raspberry Muffins.
Eggless Dairy-Free Blueberry Loaf
This Blueberry Loaf is moist and tender and so easy to make. It is loaded with fresh blueberries and has a rock sugar topping that adds the perfect crunch. Give it a try !
Ingredients
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1 cup (240 ml) Water, room temperature
- 1/2 cup (120 ml) Vegetable Oil
- 2 tsp (10 ml) Vanilla Extract
- 2 cups (280 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (2g) Baking Soda
- 1 cup (150 g) Fresh Blueberries + more for topping
- 1 tbsp Rock Sugar for topping
Instructions
- Preheat oven to 350oF (180oC).
- Line a loaf pan (4.5 x 8.5 inch ; 11 x 22 cm) with parchment paper. Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and vanilla extract and mix well.
- Sift in flour, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add blueberries and gently fold into batter.
- Transfer batter into loaf pan. Spread batter evenly.Add blueberries and rock sugar on top.
- Bake in preheated oven to 350oF (180oC), rack middle position, 40-45 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let loaf cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
