vegan wild blueberry loaf cake

By Kenneth
/ February 9, 2026

Recipes, vegan

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Vegan Wild Blueberry Loaf Cake

Yield

1 standard loaf (9 x 5 inch / 23 x 13 cm)
About 8–10 slices

Oven

Preheat to 175°C / 350°F
Position rack in the middle

Ingredients

Dry Ingredients

2 cups (250 g) all-purpose flour
3/4 cup (150 g) sugar
- Cane sugar gives a neutral flavor
- Coconut sugar makes it darker and less sweet
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt

Wet Ingredients

1 cup (240 ml) plant milk
- Soy milk gives best structure
- Almond or oat also work
1/3 cup (80 ml) neutral oil
- Canola, sunflower, or light olive oil
1 tbsp lemon juice or apple cider vinegar
1 tsp vanilla extract

Blueberries

1 to 1 1/4 cups (130–165 g) wild blueberries
- Fresh or frozen (do not thaw frozen berries)
1 tbsp all-purpose flour (for coating berries)

Optional Flavor Enhancers

Zest of 1 lemon
1/2 tsp cinnamon or cardamom

Preparation Steps

1. Prepare the Pan

Line a loaf pan with parchment paper, leaving overhang on the long sides. Lightly oil exposed areas. This prevents sticking and makes removal easy.

2. Mix Dry Ingredients

In a large bowl:

Whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
Whisking aerates the flour and helps the loaf rise evenly.

3. Mix Wet Ingredients

In a separate bowl:

Combine plant milk, oil, lemon juice, and vanilla.
Let sit 1 minute. The acid slightly thickens the milk, improving crumb texture.

4. Combine Wet and Dry

Pour wet mixture into the dry ingredients.
Stir gently with a spatula until just combined.
A few small lumps are fine. Overmixing will make the loaf dense.

5. Prepare Blueberries

Toss blueberries with 1 tbsp flour until lightly coated.
This helps prevent them from sinking and bleeding too much.

6. Fold in Blueberries

Gently fold blueberries into the batter using a spatula.
Use as few strokes as possible to keep berries intact.

7. Fill the Pan

Transfer batter to prepared loaf pan.
Smooth the top gently.
Optional: sprinkle a little sugar on top for a crisp crust.

8. Bake

Bake for 50–60 minutes.
Start checking at 50 minutes.
A toothpick inserted in the center should come out clean or with a few moist crumbs (blueberry streaks are fine).

If the top browns too fast, tent loosely with foil for the last 10 minutes.