I love eating blueberries and baking with this special fruit that is rich in antioxidants is easier than you can ever imagine! I usually stir in about 2-3 cups of this family favorite into the cake batter of any of my cake recipes that calls for fresh blueberries and the taste has been incredibly wonderful! This dairy free loaf cake made with blueberries is healthier than most of the cakes made with blueberries because of the nutritious ingredients used in making this awesome vanilla loaf. My homemade Blueberry Cake made with real Maple Syrup is moist with amazing crunchy crumble topping and has a combination of whole wheat and all-purpose flour.
Baking With Blueberries: These healthy fruits that lowers cholesterol is simply one of the healthiest fruits with so many beneficial vitamins that are especially necessary for a healthy heart and helps to reduce the risk of cardiovascular disease. They are super rich in vitamin B6, potassium, folate, fiber, vitamin c and baking with them will add more nutrients to your cake even though baking can destroy some heat sensitive vitamins in fruits.
Check out some of my fresh nutrient-dense salad recipes with fresh blueberries, they are super rich in nutrients!
Adding Real Maple Syrup: This wonderful sweetener with some beneficial minerals is a better option for addition nutrients whenever I'm baking a cake that calls for sugar. The presence of small amount of zinc and manganese including potassium, iron and calcium in this syrup makes it one of the best vegan alternatives to refined sugar and honey.
Check the label to ensure that you're buying 100% real maple syrup!
Are You Baking with Whole Wheat or All-Purpose Flour? White whole-wheat flour contains natural occurring nutrients from white wheat berry and has a reasonable amount of fiber but not perfect for baking while less healthy all-purpose flour from hard and soft wheat is recommended for all types of baking. Even though I bake sometimes completely with whole wheat flour because of the nutritional contents of this super flour, I still recommend mixing this nutritious flour with all-purpose flour for a better result unless you wouldn't mind eating a dense cake.
I have so many recipes with whole wheat flour which you can try out at your convenience!
INGREDIENTS
I cup Soy Milk (combine with ground flax seed)
3 cups All Purpose Flour
1 cup white Whole Wheat Flour
1/2 cup Coconut Milk
1/2 cup Ground Flaxseed
2 tsp Vanilla Extract or Vanilla Paste
3 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Turmeric
1 cup Vegan Butter at room temperature
2 -3 cups of fresh Blueberries "I actually added 3 cups but 2 should be enough"
CRUMBLE TOPPING
1/2 cup White Flour
3 tbsp melted Vegan Butter
1 tbsp Maple Syrup
INSTRUCTIONS
Prepare The Topping: Combine the ingredients for the crumble topping in a medium bowl with a fork until well combined and crumbs are formed. This can take approximately about 5 -7 minutes.
Flax "Eggs": Whisk together the ground flax seed with 1 cup of soy milk and allow to sit for at least 15 minutes.
Cake Batter:
Preheat your oven to 350°F
Whisk the flax "egg" mixture with other liquid ingredients.
In a separate bowl combine the dry ingredients and sift with a fine mesh strainer to remove lumps and incorporate perfectly with the wet ingredients.
Add the mixed dry ingredients to the wet ingredients in the mixer and mix until just combined.
Stir in the blueberries and mix with spatula until combined.
Grease a 9-inch loaf pan with plant-based butter or baking spray and line the pan with parchment paper "greasing the pan helps to hold parchment paper in place"
Pour the batter into the prepared pan and scatter the crumble mixture onto the batter.
Bake for 45 minutes or until toothpick inserted into the middle comes out clean (baking time vary)
Allow the cake to cool at room temperature before serving.
STORAGE
Homemade Blueberry loaf cake is perfect at room temperature within 24 hours if stored in an airtight container. It should be refrigerated after this time and should be eaten within 2 days.
Prep Time 25 minutes
Baking Time 45 minutes
Total Time 1 hour 10 minutes
Servings 16
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