Lemon & Blueberry Crumble Loaf | Vegan


As if I couldn’t love lemon cake anymore... I’ve added blueberries and a delicious crumble topping to make it even more delicious!

This flavour combination is honestly sensational and the crumble topping is to die for. 


- I used aquafaba as my egg replacement, but a flax egg will also work fine. 

- You can use whatever dairy-free milk you like. I often use oat milk, but I used soy milk in this recipe as it's cheaper to buy but works exactly the same.

- If you don't have fresh blueberries, frozen blueberries will work fine.


You will need:

- 3/4 cup vegan butter
- 3/4 cup soy milk
- 1 3/4 cups self-raising flour
- 1/2 tsp baking powder
- 3/4 cup caster sugar
- Zest of 2 lemons
- 1 vegan egg (I used aquafaba)
- 1 tsp vanilla extract
- Juice from 1 lemon
- 1/2 cup blueberries

For the crumble:

- 1 cup plain flour
- 1/3 cup caster sugar
- 1/4 cup brown sugar
- 1/3 cup vegan butter


1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. Add the vegan butter and soy milk to a saucepan and place on low heat until the butter has melted.
3. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder and lemon zest.
4. Pour the melted butter mixture into the dry ingredients and mix until well combined.
5. Add the vegan egg, vanilla extract and lemon juice and mix again.
6. Add the blueberries to a bowl and coat them with a little bit of flour.
7. Pour the coated blueberries into the bowl and fold them into the mixture.
8. Pour the mixture into the loaf tin.
9. In a separate bowl start making the crumble by adding the plain flour, caster sugar and brown sugar. Mix to combine before adding the vegan butter and using your fingers to massage the mixture to create a fine crumb.
10. Sprinkle the crumble on top (there will be some left over, so feel free to either halve the mixture or use the rest to make yourself a fruit crumble!)
11. Place the loaf tin in the oven for 50-60 minutes. You can poke a skewer through the middle of the loaf and if it comes out clean then the loaf is done. If not, place back in the oven for a further few minutes.
12. Once cooked, remove from the oven and allow to cool completely before serving!

You can find the video on how I made this recipe here. I also have lots more vegan-friendly recipes on my Instagram @veganshannon

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