Vegan Lemon Blueberry Bread Recipe
If you have a soft spot for bright, fruity treats that are completely plant-based, then you are going to fall head over heels for this Vegan Lemon Blueberry Bread. It’s the perfect blend of zesty lemon and sweet, juicy blueberries nestled in a moist, tender crumb that feels like a warm hug with every bite. Whether you’re new to vegan baking or a seasoned pro, this bread is a guaranteed crowd-pleaser that tastes like sunshine on a slice. Let me take you through everything you’ll need and how to make this beautiful loaf come to life in your kitchen.
Ingredients You’ll Need
These ingredients are simple, wholesome, and work together like a dream to create the perfect balance of flavor, texture, and color in the Vegan Lemon Blueberry Bread. Each one brings a unique touch to the loaf, whether it’s the brightness of lemon zest, the natural sweetness of cane sugar, or the plump burst of fresh blueberries.
- Soy milk (2/3 cup): A creamy plant-based milk that keeps the bread moist without overpowering other flavors.
- Lemon zest (2 tablespoons): Adds an aromatic, citrusy punch that enlivens the whole loaf.
- Lemon juice (2 tablespoons): Works both in the batter and glaze to give a refreshing tartness.
- Cane sugar (3/4 cup): Provides natural, subtle sweetness and helps with browning.
- Neutral-flavored oil (1/2 cup): Such as avocado or canola, this keeps the bread tender and soft without interfering with the lemon or blueberry flavors.
- Vanilla extract (1 teaspoon): A lovely background note that enhances the overall flavor complexity.
- Flour (2 cups, all-purpose): The structure of the bread – use a good quality all-purpose flour for the best crumb.
- Baking powder (2 1/2 teaspoons): The leavening agent that gives the bread a nice rise and fluffiness.
- Salt (1/2 teaspoon): Balances sweetness and intensifies flavors.
- Fresh blueberries (1 cup + 1 tablespoon flour): Tossed in a bit of flour to prevent sinking, these juicy bursts are the star of the show.
- Powdered sugar (1 cup, sifted): Used in the glaze for a smooth, sweet finishing touch.
How to Make Vegan Lemon Blueberry Bread
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (177°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper or lightly grease it to ensure your bread releases perfectly once baked. If you only have a 9×5 pan, that works just as well, just keep an eye on baking time.
Step 2: Prep the Blueberries
Rinse and drain the fresh blueberries gently to keep them intact. Toss them with one tablespoon of flour in a small bowl—this little trick prevents them from sinking to the bottom during baking, ensuring blueberries in every slice. Set the berries aside while you prepare the rest of the batter.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening and salt, which is super important for consistent texture and the perfect rise in your Vegan Lemon Blueberry Bread.
Step 4: Combine the Wet Ingredients
In a separate bowl, mix the soy milk, oil, cane sugar, lemon juice, lemon zest, and vanilla extract. Whisk everything until fully combined, creating a smooth and flavorful wet mixture that will infuse the bread with moisture and a citrusy brightness.
Step 5: Bring Wet and Dry Ingredients Together
Slowly pour the wet ingredients into the dry ingredients bowl. Fold the batter gently with a spatula until just combined. It’s okay if the batter has a few lumps; overmixing can make your bread dense rather than light and tender.
Step 6: Fold in the Blueberries
Carefully fold in the floured blueberries to maintain their shape and prevent the batter from turning blue. This step ensures that the berries stay evenly distributed throughout your Vegan Lemon Blueberry Bread.
Step 7: Bake to Golden Perfection
Scrape the batter into your prepared loaf pan and spread it evenly with a spatula. Bake on the center rack of your oven for 55-65 minutes. To check if it’s done, insert a toothpick into three different spots—small crumbs are perfect, but wet batter means it needs a little longer.
Step 8: Cool Before Glazing
Once out of the oven, allow the loaf to cool in the pan for 10-15 minutes. Then transfer it to a cooling rack and let it cool completely; glazing while warm can cause the glaze to melt and run off.
Step 9: Make and Apply the Glaze
Whisk the sifted powdered sugar with lemon juice until smooth and lump-free. Drizzle this glossy glaze over your cooled bread to add a tangy sweetness that ties the whole Vegan Lemon Blueberry Bread experience together beautifully.
How to Serve Vegan Lemon Blueberry Bread
Garnishes
Adding fresh lemon zest or a few extra blueberries on top of the glaze instantly amps up the visual appeal and delivers an extra pop of flavor. A light dusting of powdered sugar can also create a pretty, delicate finish.
Side Dishes
This bread pairs wonderfully with a cup of herbal tea or a fresh fruit salad for a light and refreshing breakfast or snack. For a heartier brunch, serve alongside plant-based yogurt or nut butter to add creaminess and protein.
Creative Ways to Present
Slice your Vegan Lemon Blueberry Bread thick to showcase the vibrant blueberry spots, then arrange on a platter with edible flowers or fresh mint leaves for a charming centerpiece. You could even use it as the base for a vegan dessert trifle, layering it with coconut whipped cream and lemon curd for an Instagram-worthy treat.
Make Ahead and Storage
Storing Leftovers
You can store your leftover Vegan Lemon Blueberry Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days, keeping it soft and fresh. If your kitchen is warm, refrigeration is a good alternative but let it come to room temperature before eating for the best flavor.
Freezing
If you want to save some for later, slice the cooled bread and freeze in a zip-top bag with parchment paper between slices to prevent sticking. Frozen Vegan Lemon Blueberry Bread stays delicious for up to three months and is perfect for a quick, delightful snack anytime.
Reheating
To enjoy the bread warm, thaw slices overnight in the fridge or at room temperature, then pop them in a toaster or oven at low heat (around 300°F) for 5-7 minutes. This brings back that just-baked softness and revives the lovely lemon aroma.
FAQs
Can I use other plant-based milks besides soy milk?
Absolutely! Almond, oat, coconut, or any other plant-based milk works perfectly in this recipe. Choose a mild-flavored milk to keep the focus on the lemon and blueberry.
What if I don’t have fresh blueberries?
Fresh blueberries are ideal for texture and color, but frozen blueberries can be used too. Just don’t thaw them before tossing in flour, and be gentle when folding them into the batter to avoid blue streaks.
Can I use gluten-free flour in this Vegan Lemon Blueberry Bread?
Yes, you can substitute a gluten-free all-purpose blend. Make sure it contains xanthan gum or another binder for the best texture, and expect slight differences in crumb and moisture.
Is it necessary to glove the bread?
While glazing is optional, it adds a delightful zing and sweetness that elevate the bread’s flavors and appearance. If you prefer a simpler loaf, you can skip the glaze and enjoy it as is.
How do I prevent the blueberries from sinking?
Tossing the blueberries lightly in flour is the secret to keeping them suspended throughout the loaf. This little step ensures every bite bursts with fresh berry goodness instead of having them all at the bottom.
Final Thoughts
This Vegan Lemon Blueberry Bread is a little slice of happiness, perfect for any time you crave a bright, sweet treat that’s dairy-free and utterly delicious. Its simple ingredients and straightforward steps make it a joy to bake, and I promise once you try it, it will become one of your favorite go-to recipes. So grab your lemons, blueberries, and a loaf pan — your new favorite bread is just an oven away!
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Vegan Lemon Blueberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegan
Description
This Vegan Lemon Blueberry Bread is a moist, flavorful loaf packed with fresh blueberries and bright lemon zest. Perfect as a delightful breakfast treat or a refreshing snack, it combines the tangy citrus notes with the sweet bursts of blueberries in a tender, dairy-free and egg-free bread. Topped with a simple lemon glaze, this recipe is easy to make and loved by vegans and non-vegans alike.
Ingredients
Wet Ingredients
- 2/3 cup soy milk (or any plant-based milk)
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice (zest lemons before juicing)
- 3/4 cup cane sugar
- 1/2 cup neutral-flavored oil (avocado, canola, sunflower, vegetable, grapeseed)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries + 1 tablespoon flour (to toss)
Glaze
- 1 cup powdered sugar (sifted to avoid clumps)
- 2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper or lightly grease it. A 9 x 5 inch pan can be used as well.
- Prepare Blueberries: Rinse and drain the fresh blueberries thoroughly. Toss them with 1 tablespoon of flour in a small bowl to coat evenly. Discard any excess flour at the bottom. This helps prevent the blueberries from sinking in the batter. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, combine the soy milk, neutral-flavored oil, cane sugar, lemon juice, lemon zest, and vanilla extract. Whisk thoroughly to blend all wet ingredients evenly.
- Combine Wet and Dry: Slowly pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, fold the batter gently until just combined. Do not overmix—the batter should be thick and may have small lumps.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, trying to avoid breaking them and overmixing the batter.
- Bake: Scrape the batter into the prepared loaf pan and spread it out evenly. Place on the center rack of your oven. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Small crumbs on the toothpick are fine but no wet batter.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire cooling rack and allow it to cool completely before glazing.
- Make and Apply Glaze: In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth and fully combined. Drizzle the glaze evenly over the cooled lemon blueberry bread. Let the glaze set before slicing and serving.
Notes
- You can substitute soy milk with any other plant-based milk, such as almond, oat, or coconut milk.
- All-purpose flour works best, but you can experiment with gluten-free flour blends if gluten-free is desired; adjust liquid accordingly.
- Tossing blueberries in flour prevents them from sinking to the bottom of the loaf during baking.
- Do not overmix the batter to keep the bread tender and prevent it from becoming dense.
- Check doneness by inserting a toothpick in multiple spots as ovens vary.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan lemon blueberry bread, lemon blueberry loaf, vegan quick bread, dairy-free lemon bread, blueberry bread vegan, plant-based baked goods
