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.
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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.
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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 remaining 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.
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! ⭐️⭐️⭐️⭐️⭐️
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.
- Slice and enjoy!
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ 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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Lemon + blueberries + cake. It simply doesn’t get any better! 🍋💚
I love this Lemon Blueberry Bread. So easy! I followed the recipe exactly and ended up with a perfect, not too sweet, dessert bread.
Carolina – thank you for sharing!🍋 I’m so happy you enjoyed the lemon blueberry bread!
Can the all purpose flour be replaced with a healthier option?
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!
Lemon and blueberry is my favorite combo ever!! It’s so delicious!