Lemony and bright, light and tender, and bursting full of juicy blueberries. The sponge is soft, so so so fluffy, and full of flavour from the lemon zest


  • PREP TIME  5 min
  • COOK TIME 26-28 min
  • TOTAL TIME  35 min
  • SERVES  6 People


  • 120g milk (1/2 cup)
  • 180g mashed bananas or apple sauce (3/4 cup)
  • 100g maple or agave (5 tbsp)
  • 120g lemon juice (1/2 cup)
  • 50g coconut sugar (4 tbsp)
  • 210g oat flour (1 + 3/4 cup)
  • 1.5 tsp bicarbonate of soda
  • 180g almond flour (1 + 1/2 cup)
  • Pinch of salt
  • 1 tbsp lemon zest
  • 2 handfuls of fresh or defrosted frozen blueberries

TOPPINGS (optional)

  • 1 tbsp lemon zest


  • 1. Preheat the oven to 180C
  • 2. Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
  • 3. Add the remaining dry ingredients in a large mixing bowl and stir, excluding the blueberries
  • 4. Once the batter is smooth, stir in the blueberries, pour into a loaf tray and bake for 26-28 minutes until just golden. Leave to cool for 10 minutes before slicing, sprinkle with extra lemon zest, and serve.


  • I highly recommend you try these and save them for your mid morning coffee or even a little breakfast treat!
  • I ate this for breakfast all weekend. Its so delicious hot and straight out of the oven, the following day for breakfast with a scoop of vegan yoghurt on the side, or even toasted warm (again all coming from someone who never eats lemons in dessert!).
  • I love this warm, fresh out of the oven, no toppings needed. The texture is soft and fluffy yet moist

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