INGREDIENTS
Lemon Blueberry Bread
1 – ½ cups flour all-purpose
½ teaspoon salt
1 teaspoon baking powder
⅓ cup vegan butter melted
⅔ cup sugar granulated
2 eggs equivalent with vegan egg replacer, any type – I use Bob’s Red Mill
½ teaspoon vanilla extract
2 tablespoon lemon juice fresh
2 tablespoon lemon zest
½ cup non-dairy milk rice, oat, almond, soy – your choice
⅔ cup blueberries fresh or frozen
Lemon Glaze
⅔ cup sugar powdered
2 tablespoon lemon juice fresh
1 teaspoon lemon zest
Instructions:
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