Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf

subheading: Wet:

½ cup ( 122.5 ml) non dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream

¾ cup ( 183 ml) non dairy milk

¾ cup ( 150 g) or more unrefined sugar preferably powdered

1 tsp vanilla extract

3 tbsp oil

3 tbsp lemon juice

Zest of a lemon or lime

subheading: Dry:

2 cups ( 250 g) flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white

1.5 tsp baking powder

¼ tsp ( 0.25 tsp) baking soda

¼ tsp ( 0.25 tsp) salt

¾ cup ( 75 g) blueberries tossed in 1 tbsp flour

Directions at veganricha.com

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