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

Scale

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