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Vegan Lemon and Blueberry Loaf

Innovative plant-based baking expert @nourishing.amy has come up with this light and fluffy blueberry loaf that makes the absolute best of Oatly’s unbelievably tasty oat-based yoghurts and drinks. With fresh zesty flavours, it’s the perfect treat to enjoy in the Spring sunshine, and goes down a treat with an extra helping of fresh berries.

  • Preparation time:
    30
    min(s)
  • Cooking time:
    45
    min(s)
  • Servings:
    10

What you'll need

  • 80g blueberries
  • 320g Oatly Greek Style Oatgurt
  • 1 ½ tsp baking powder
  • 120ml Oatly Barista Edition Oat Drink
  • A pinch of salt
  • 150g blueberries, tossed in 1 tbsp plain flour
  • 30ml sunflower oil
  • 3 lemons, zested
  • ½ tsp bicarbonate of soda
  • 100g ground almonds
  • 120g caster sugar
  • 1tbsp lemon juice
  • 1tsp vanilla essence
  • 180g plain or gluten-free plain flour

How to make

  1. Preheat the oven to 160Fan/180*C and line and grease a loaf tin. Toss the 150g of blueberries with the tablespoon of flour and leave to one side.
  2. Whisk together 120g of the oatgurt, the oat drink, oil, sugar, vanilla and the zest of 2 of the lemons in a large mixing bowl.
  3. Sift in the flour, baking powder and bicarbonate of soda and pour in the ground almonds and salt. Whisk to a smooth batter.
  4. Fold in the blueberries and flour mix and pour into the lined tin. Smooth over the top and bake for 38-42 minutes or until an inserted skewer comes out clean.
  5. Allow to cool in the tin for 10 minutes then cool fully on a wire rack.
  6. For the frosting, stir half of the zest of the remaining lemon into the remaining 200g of oatgurt and spread over the loaf. Now top with the remaining blueberries and rest of the zest. Store in the fridge in an airtight container for 3-5 days or freeze the un-frosted cake for 1 month.

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