Takes 1 hour, makes 1 loaf
Ingredients:
• 2 lemons
• 150g Caster Sugar
• 100g Olive Oil
• 100g Plain Soya Yoghurt
• 50g Oat Milk (or any vegan milk of your preference)
• 1/2 tsp Bicarbonate of Soda
• 150g Self Raising Flour
• 150g Blueberries
• 1 extra Tbs of Flour
(for the glaze)
• 4tbs Lemon Juice
• 150g Icing Sugar
Method:
1. Pre-heat your oven to 180*c.
2. Line your loaf tin with baking parchment and grease with oil or vegan butter.
3. Wash the lemons, then zest them into a mixing bowl.
4. Add your caster sugar and whisk/ or rub with the tips of your fingers, the lemon zest into the sugar to extract the natural oils from the lemon zest.
5. Add the olive oil, oat milk and soya yoghurt into the bowl and whisk until fully combined.
6. Sieve the flour and bicarb into the wet mixture and mix until fully incorporated.
7. Wash the blueberries and dry them.
8. Add the 1tbs of flour to the blueberries and mix them with a spoon so they are all fully covered in the flour.
9. Add the blueberries to the cake mix and fold until fully incorporated.
10. Pour/spoon the cake mix into the loaf tin and place in the oven to bake for 30-40 minutes (until when you insert a skewer it comes out clean).
11. Remove the cake from the oven and leave to cool down for at least 2 hours.
12. In a bowl make the glaze by whisking the icing sugar and lemon juice until smooth.
13. Once the cake has cooled down remove the cake from the loaf tin. (Run a knife down each side of the loaf tin if it is slightly stuck.)
14. Place on a serving plate and then drizzle the glaze over the top.
15. Allow the icing to set for 20 minutes then slice and enjoy!