This blueberry bread is super easy, fluffy and even vegan! Try for yourself.
Preheat your oven to 180℃.
Take 500ml of almond milk or other milk of your choice and mix with 2 tbsp of apple cider vinegar. Let curdle and set aside.
Melt 75g coconut oil in a small saucepan at medium heat. Be careful, it has a very low melting temperature (25℃).
Once the oil turns liquid turn off the heat and add 100g coconut sugar (or any other granulated sugar of your choice) and 1 tbsp lemon juice as well as the milk mixture. Mix and set aside.
In a large mixing bowl combine 550g spelt flour (not the wholemeal one). Add 2 tsp baking powder as well as 1/2 tsp baking soda.
Pour the coconut mixture into the flour mixture and mix while using a large spoon. Be careful not to overmix it. Lumps are allowed. If you overmix the batter, the cake won’t rise.
Add 300g of fresh blueberries and gently fold them in.
Grease a square cake pan with a little bit of coconut oil and pour in the batter.
Bake for about 45-55min. Test with a toothpick. Punch it into your cake and pull it out again. If nothing sticks to it, the cake is done.
You can also turn this recipe into muffins by just taking half the recipe and only bake them for about 12 minutes :)
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 🙂