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!
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. 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.
🍋 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
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.
🍋 Baking tip: 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 the printable recipe card below for measurements & details
🫐 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 teaspoon 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 lemon zest.
Slice & enjoy!
🍋 FAQ's
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.
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.
Here's a few more citrus inspired tasty treats you might like to try!
I hope you enjoy this recipe! Please let me know by giving it a ★★★★★ rating & leave a comment below. Thanks a bunch!🥕
Recipe
Simple Vegan Lemon Blueberry Bread
Equipment
- 2 medium/ 1 small mixing bowls
- 9" x 5" loaf pan
- Whisk, mixing spoon or silicone spatula
- Parchment to line baking pan (optional)
Ingredients
Lemon Blueberry Bread
- 1 - ½ cups flour all-purpose
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegan butter melted
- ⅔ cup sugar granulated
- 2 eggs equivalent with vegan egg replacer, any type - I use Bob's Red Mill
- ½ teaspoon vanilla extract
- 2 tablespoon lemon juice fresh
- 2 tablespoon lemon zest
- ½ cup non-dairy milk rice, oat, almond, soy - your choice
- ⅔ cup blueberries fresh or frozen
Lemon Glaze
- ⅔ cup sugar powdered
- 2 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
Instructions
Lemon Blueberry Bread
- 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 - 2 teaspoon 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.
Lemon Glaze
- Remove lemon blueberry bread from loaf pan. Place on rack with baking sheet or foil underneath.
- In a small bowl, whisk together powdered sugar with lemon juice until it's a slightly thick but pourable consistency. Adjust amount of sugar/juice if needed.
- Using a spoon, drizzle glaze over loaf. Sprinkle with lemon zest.
- Slice and enjoy!
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Debbie Borrello
Fabulous recipe, I used apple sauce as egg replacement and it was moist and delicious
Connie Edwards McGaughy
Sweet! I haven't tried applesauce in this recipe yet, it's so nice to know it works well. Thanks a bunch for your kind comments and 5-star rating, Debbie!💚🥕
Kate W
My favorites lemon and blueberry. I must try right away. What if I’d like to use regular butter and eggs? How much butter and how many eggs? Thank You 🙏🏼
Connie Edwards McGaughy
As an ethical vegan, I've never attempted to create this recipe with animal-based products nor would I recommend using them. I do hope you'll give it a try with the plant-based ingredients I have listed, it's simply delicious.
Judy
Hello. I'm just going to make this and noticed for the glaze you have 1 tsp lemon zest but don't mention it in the process at the end. Do you add this to the glaze or do you just sprinkle this on top after it's done? Thank you kindly.
Connie Edwards McGaughy
Hi Judy!
Sprinkle the zest on top of the glaze.(Thanks for letting me know, I just updated the directions). Can't wait to hear how it turns out! Happy baking!🍋🫐
Sam
Lemon and blueberry is my favorite combo ever!! It's so delicious!
J
Can the all purpose flour be replaced with a healthier option?
Connie Edwards McGaughy
J - I've only made this recipe with all-purpose flour but if you have a different type of flour you prefer, I think it would be worth trying. I'd love to hear how it turns out if you give it a go!
Carolina
I love this Lemon Blueberry Bread. So easy! I followed the recipe exactly and ended up with a perfect, not too sweet, dessert bread.
Connie Edwards McGaughy
Carolina - thank you for sharing!🍋 I'm so happy you enjoyed the lemon blueberry bread!
Connie Edwards McGaughy
Lemon + blueberries + cake. It simply doesn't get any better! 🍋💚
Debbie
I've made this recipe a couple times. I'm curious to know how much applesauce was used?
I've used applesauce in other recipes and like using it. I'm making a loaf to bring camping. My sister and brother in law will love it. Thank you
Connie Edwards McGaughy
Hi Debbie, I'm glad to know you enjoy the recipe! Do you want to substitute the vegan egg-replacer or butter? For eggs, you'll need 1/2 cup (1/4 cup applesauce per egg). For butter, use 1/3 cup applesauce.