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    Home » Desserts

    Simple Vegan Lemon Blueberry Bread

    Date: March 5, 2021 | 11:59 pm, Connie Edwards McGaughy - 6 Comments This post may contain affiliate links. See AFFILIATE DISCLOSURE below.

    Jump to Recipe

    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.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    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.

    Jump to:
    • 🍋 Why we love this recipe
    • 🍋 Equipment
    • 🍋 Ingredients
    • 🍋 Instructions
    • 🍋 FAQ's
    • Recipe

    🍋 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)
    green mixing bowl and loaf pan with ingredients for vegan lemon blueberry bread

    🍋 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

    Ingredients for vegan lemon blueberry bread

    🍋 Instructions

    1. Preheat oven to 350º
    2. Line loaf pan with parchment or lightly grease with butter.
    3. Combine dry ingredients in bowl. Set aside.
    4. 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.
    5. Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined - don't over-mix.
    6. 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.
    7. Gently stir berries into batter.
    8. 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.
    9. Place on rack (in pan) and cool for 30 - 40 minutes.

    🍋 Adding the lemon glaze

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

    🍋 FAQ's

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

    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.

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

    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.

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

    • Mom's Vegan Carrot Cake
    • Vegan Cream Cheese Frosting
    • Orange Cranberry Bread
    • Vegan Oatmeal Muffins
    • Easy Homemade Vegan Pumpkin Bread
    • Vegan Old Fashioned Applesauce Cake

    very vegan 🍋 very good

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

    Recipe

    Simple Vegan Lemon Blueberry Bread on cakestand with lemon slices and fresh blueberries

    Simple Vegan Lemon Blueberry Bread

    Prep Time: 20 minutes
    Cook Time: 1 hour
    Servings: 10
    Calories: 240kcal
    Author: Connie 🥕
    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.
    Print Recipe
    US Customary - Metric

    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

    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.
    • Slice and enjoy!

    Notes

    🥕Blueberry tips - If using fresh blueberries, rinse just prior to using. Blueberries will sometimes have small stems still attached. Be sure to remove those before using. Leave blueberries whole. Slicing them will make the batter turn purple. Frozen blueberries don't need to be thawed before baking, but I do suggest dusting them in flour before using, so they won't sink in batter.
    🥕Storage - Store lemon blueberry bread by wrapping in plastic food wrap and refrigerating for up to 3 days. 

    Nutrition

    Calories: 240kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 173mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 340IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

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    Reader Interactions

    Comments

    1. Sam

      September 11, 2021 at 5:54 pm

      5 stars
      Lemon and blueberry is my favorite combo ever!! It's so delicious!

      Reply
    2. J

      April 18, 2021 at 9:44 am

      Can the all purpose flour be replaced with a healthier option?

      Reply
      • Connie Edwards McGaughy

        April 18, 2021 at 10:35 am

        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!

        Reply
    3. Carolina

      April 18, 2021 at 7:35 am

      5 stars
      I love this Lemon Blueberry Bread. So easy! I followed the recipe exactly and ended up with a perfect, not too sweet, dessert bread.

      Reply
      • Connie Edwards McGaughy

        April 18, 2021 at 10:32 am

        Carolina - thank you for sharing!🍋 I'm so happy you enjoyed the lemon blueberry bread!

        Reply
    4. Connie Edwards McGaughy

      March 06, 2021 at 12:02 am

      5 stars
      Lemon + blueberries + cake. It simply doesn't get any better! 🍋💚

      Reply

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