Name: Simple Vegan Lemon Blueberry Bread
Prep time: 20 min
Cook time: 60 min
Ingredients: 1 - 1/2 cups flour (all-purpose); 1/2 tsp salt; 1 tsp baking powder; 1/3 cup vegan butter (melted); 2/3 cup sugar (granulated); 2 eggs (equivalent with vegan egg replacer, any type - I use Bob's Red Mill); 1/2 tsp vanilla extract; 2 tbsp lemon juice (fresh); 2 tbsp lemon zest; 1/2 cup non-dairy milk (rice, oat, almond, soy - your choice); 2/3 cup blueberries (fresh or frozen); 1/2 cup sugar (powdered); 2 tbsp lemon juice (fresh); 1 tsp lemon zest

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Simple Vegan Lemon Blueberry Bread 🍋 A simply scrumptious recipe for making the best lemon blueberry bread with all vegan ingredients. Deliciously moist and topped with a citrusy lemony glaze, this quick bread will brighten anyone’s day.

Lemons and blueberries together are pure magic. The contrast of tart and sweet and the vibrant color of brilliant yellow lemon with deep purple blueberries is a feast for the tastebuds and the eyes!

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How to make a loaf of simple vegan lemon blueberry bread

This recipe is very easy to prepare. With just a few basic ingredients, you can create a lemony-licious treat that everyone can enjoy. Perfect with a cup of coffee or tea, this sweet quick bread makes a great morning or afternoon snack.

Why we love this recipe

It’s easy to prepare
It’s scrumptious!
You can use fresh or frozen blueberries
It looks amazing
A perfect sweet snack or dessert to serve guests
No eggs or dairy
Less sugar and fat than pound cake

What’s the difference between lemon pound cake and lemon bread?

Pound cake vs quick bread? I’d been in the mood to bake something with lemon and blueberries, and as usual, began leafing through my mom’s tattered and well-loved recipe books full of old family recipes for inspiration. Initially, I thought I would make my great grandmother’s old-fashioned Welsh lemon pound cake, but once I read how much butter and sugar went into that heavenly creation, I thought – not. Sorry Grandma. That’s when I decided to create a quick bread instead of a pound cake.

Pound cake earned its name for a good reason. When the recipe was originated centuries ago, it contained a pound each of the 4 main ingredients: flour, sugar, butter and eggs. Whoa. Today, the amount is less but the proportions have remained equal, which is why pound cake has a very fine and richly dense crumb or texture.

Quick breads, like this recipe for a simple lemon blueberry bread, require less flour, butter, sugar and eggs (or in this case – vegan butter and egg replacer). The result is a moist, lighter, slightly coarse cake-like texture – still rich & full of flavor – but with fewer calories, added sugar & fat. Banana bread, pumpkin bread, zucchini bread, orange bread and most muffins are all quick breads.

I love making quick breads. Like the name suggests, a quick bread is just that – a leavened flour-based loaf that does not require yeast or additional time for rising/proofing in order for the bread to increase in volume. Quick breads rise while baking, much like cakes and muffins. For this recipe, we will use baking powder as a leavening agent.

How to keep blueberries from sinking to the bottom of the loaf

Both fresh and frozen blueberries will have a tendency to sink down into the batter while baking. A simple solution to prevent that is by lightly coating the berries with flour before adding to your batter. You can do the same with pancake batter. Just don’t add too much extra flour. If you want your berries evenly distributed throughout the loaf, pour just the batter (without berries) into the loaf pan, then use a bamboo skewer or long toothpick and gently press the berries into the batter everywhere you want them. I would still dust them with flour first.

What to use instead of eggs in this recipe

Traditionally, this recipe calls for eggs, which I’ve substituted with vegan egg replacer. There are several packaged powdered egg replacers available which work well. You can also make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 – 15 minutes to thicken before using.

Equipment

2 medium/ 1 small mixing bowls
9″ x 5″ loaf pan
Measuring cup
Measuring spoons
Whisk, mixing spoon or silicone spatula
Citrus squeezer
Citrus zester
Parchment to line baking pan (optional)

Ingredients

Flour – I use organic all-purpose flour
Salt
Baking powder
Vegan butter (melted)
Sugar (granulated & powdered)
Vegan egg replacer (any type) – I used Bob’s Red Mill
Vanilla extract
Lemon juice
Lemon zest
Non-dairy milk
Blueberries – fresh or frozen

See complete recipe below for measurements & details

Ingredients for vegan lemon blueberry bread

Instructions

Preheat oven to 350º
Line loaf pan with parchment or lightly grease with butter.
Combine dry ingredients in bowl. Set aside.
In a separate bowl, thoroughly combine melted vegan butter, sugar, egg replacer, vanilla, lemon juice and zest. You can use an electric mixer for this part, but I suggest hand mixing everything else.
Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined – don’t over-mix.
Thoroughly rinse blueberries – remove any small stems. Place in an empty bowl and sprinkle with 1 or 2 tsp of flour. Lightly toss berries in flour to coat.
Gently stir berries into batter.
Pour batter into loaf pan. Place in preheated oven at 350º for 55 – 60 minutes. Begin checking at about 50 minutes. Loaf will be ready when the top is golden brown and an inserted toothpick comes out clean & dry.
Place on rack (in pan) and cool for 30 – 40 minutes.

Adding the lemon glaze

When ready, remove loaf from pan and place on rack with a baking sheet or foil underneath.
In a small bowl or measuring cup, combine powdered sugar and lemon juice.
Using a spoon, drizzle lemon glaze over loaf. Sprinkle with remaining lemon zest.
Slice & enjoy!

Sliced loaf of simple vegan lemon blueberry bread

If you enjoyed this recipe, you’re going to love these!

very vegan 🍋 very good

If you like this recipe, please let me know by rating it & leaving a comment below! ⭐️⭐️⭐️⭐️⭐️