This SUPER EASY blueberry lemon loaf is like a blueberry and lemon pound cake made into a moist and mouthwatering dessert. It combines rich lemon cake, warm sweet blueberries, and a vegan cream cheese glaze for a truly heavenly treat.
1: In a bowl, mix gluten free flour, baking powder, baking soda, and salt.
2: Add melted coconut oil, almond milk, maple syrup, lemon juice, and vanilla to the mixture.
3: Mix well until the batter is thoroughly combined.
4: Fold in the blueberries gently.
5: Pour the batter into a greased loaf dish.
6: Bake at 350°F for about an hour or until completely cooked through.
7: Let it cool for about 10 minutes.
8: Pour about 1/4 cup of vegan cream cheese glaze over the loaf.
