1 heaped cup of blueberries ((Or berry of choice!) Frozen works perfectly)
Zest and juice of two large lemons
1 cup icing sugar
2 tbsp lemon juice
Preheat oven to 180C (350F) and line a loaf tin with baking paper
In a large mixing bowl, combine the Fix & Fogg Cashew Butter, sugar, yoghurt, oil, lemon juice and zest and vanilla. Mix together until smooth.
Sift in the flour, baking powder, baking soda and salt. Gently fold until everything is combined.
Pour into the prepared loaf tin and sprinkle the blueberries over the batter. Push the blueberries in slightly and evenly.
Bake for 35-45 minutes until springy to touch and a skewer comes out clean.
For the glaze: Combine the lemon juice and icing sugar in a bowl. You might need to add extra juice or icing sugar to get your desired drizzling consistency!
Once the loaf is completely cool, turn out of the tin and drizzle with the glaze.
It’s as easy as that! This is the most delicious creamy recipe and is fully vegan. Your loaf will last up to a week in a sealed container in the cupboard. This recipe will make one medium - large loaf.