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Blueberry Lemon Loaf featuring Good Karma Flaxmilk

We’re always on the hunt for new ways to make classic recipes more delicious. Enter: a homemade blueberry lemon loaf with a twist. Good Karma Vanilla Flaxmilk. It’s used to moisten, sweeten, and add flavor here, with some extra benefits along the way. Flaxmilk is a dairy alternative made from flax seeds and is full of omega-3s and plant-based proteins. It’s free of soy, nuts, and gluten while also being sustainable—producing flaxmilk uses less water than other dairy alternatives.  Find it in our Marketplace when your window opens this week.

Good Karma Flaxmilk also adds a hint of vanilla to complement the sweet berries and tart lemon. The rest of the recipe is vegan, too, calling for vegan butter (also in our Marketplace) and no eggs. Each slice will taste excellent on its own, after dinner with a cup of tea, or even for breakfast with your morning coffee.

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Blueberry Lemon Loaf featuring Good Karma Flax Milk

  • Author: Misfits Market


  • 1 cup Good Karma Vanilla Flaxmilk
  • Zest from 3 lemons
  • Juice from 1 lemon
  • 2 cups Bob’s Red Mill gluten-free flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2/3 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1/2 cup vegan butter, melted
  • 1 teaspoon apple cider vinegar
  • 2 cups blueberries


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine lemon zest with flour, baking powder, baking soda, sugar, and salt.
  3. In a separate mixing bowl, add lemon juice, Good Karma Vanilla Flaxmilk, melted butter, and apple cider vinegar.
  4. Gradually mix dry ingredients into the wet mixture. Stir until consistent and smooth, and then fold in the blueberries.
  5. Transfer batter to a loaf pan, then transfer to the oven.
  6. Bake for 45-60 minutes or until a toothpick comes out clean. Enjoy!

Comments (17)

Hi Carol, of course! You can substitute any plant-based milk or regular milk. We suggest something vanilla-flavored to keep the integrity of the flavor, but any milk will work. Thanks!

The batter was quite runny pouring into the pan. Baked for 55 minutes and did not set, and blueberries rose up and birned. I used almond flour instead of the gluten free flour and frozen blueberries instead of fresh. Would that make the difference?

Hi Kathleen, we’re sorry to hear that this recipe didn’t work out! Frozen blueberries may have been the issue here since they are heavier than fresh blueberries but are less likely to burst. However, it’s the almond flour that was likely the issue. Almond flours tend to rise less when used in loafs and cakes. We suggest covering the loaf with tin foil and baking for an additional 10-15 minutes, or using an all-purpose flour instead of almond. Good luck and let us know!

I have always enjoyed the Bob’s Red Mill products, but people with allergies should be aware that their packaging states they are manufactured in a facility that also processes tree nuts and soy,

Hi Joyce! Yes! We suggest using Bob’s Red Mill Gluten-Free flour because you can purchase it in our Marketplace, but an all-purpose flour or cake flour can work in this loaf, too. Happy cooking!

I like that this recipe (and maybe all recipes at Misfits Market?) has a built-in multiplier so you can make twice or three times the amount without having to do the math on a separate piece of paper!

I would like, however, for the calorie count per serving be listed for those who need to keep track for their health. Perhaps a nutritional breakdown for people who want to know the carbs or protein content. Please include how many servings or size/weight of servings too, for example: 200 calories per 3 ounce (2” thick, 3.5” x 3”) slice. This might be a lot of added work for your staff, but would make the recipe a lot more helpful to our health and fitness goals.

At any rate, thank you for sharing the recipe.

would you suggest adding flaxseed if not using the Karma flaxseed milk? There is no egg in this recipe

Hi Colleen, great question! We do not recommend adding flaxseed to this since it can change the way the loaf bakes. If you don’t have flaxmilk, you can substitute another plant-based milk or use regular milk. Enjoy!

Comments are closed.