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    Home » Desserts

    Simple Vegan Lemon Blueberry Bread

    Published: March 5, 2021 | 11:59 pm, Modified: Feb 1, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    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.

    A loaf of vegan lemon blueberry bread drizzled with lemon icing on a cake pedestal, with lemon slices and fresh blueberries.

    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.

    A sliced loaf of vegan lemon blueberry bread drizzled with lemon icing and topped with lemon zest.

    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.

    A sliced loaf of vegan lemon blueberry bread drizzled with lemon icing and topped with lemon zest.

    🍋 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)
    A green mixing bowl and whisk next to bowls of fresh blueberries and lemon zest.

    🍋 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 including flour, sugar, baking powder, vegan egg replacer, lemon juice and zest, blueberries, non-dairy milk, and vanilla.

    🫐 Instructions

    Preheat oven to 350º

    Line loaf pan with parchment or lightly grease with butter.

    A mixing bowl with flour next to ingredients for making vegan lemon blueberry bread.

    Combine dry ingredients in bowl. Set aside.

    A mixing bowl with flour next to ingredients for making vegan lemon blueberry bread.

    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.

    A mixing bowl filled vegan lemon bread batter next to a bowl of fresh blueberries and a lemon wedge.

    Gradually add dry ingredients into wet, alternating with vegan milk. Stir until just combined - don't over-mix.

    A glass bowl with fresh blueberries coated in flour.

    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.

    A mixing bowl filled with vegan lemon blueberry bread batter.

    Gently stir berries into batter.

    A parchment lined loaf pan filled with vegan lemon blueberry bread 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.

    A baked loaf of vegan lemon blueberry bread cooling on a rack.

    Place on rack (in pan) and cool for 30 - 40 minutes.

    🍋 Adding the lemon glaze

    A loaf of vegan lemon blueberry bread drizzled with lemon icing on a cake pedestal, with lemon slices and fresh blueberries.

    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.

    A sliced loaf of vegan lemon blueberry bread drizzled with lemon icing and topped with lemon zest.

    Slice & enjoy!

    🍋 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.

    Vegan Lemon Blueberry Bread

    Here's a few more tasty treats you might like to try!

    • 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

    I do hope you love this recipe! Please let me know by giving it a star rating & leaving a comment below. Thanks a bunch!🥕

    Recipe

    A loaf of vegan lemon blueberry bread drizzled with lemon icing on a cake pedestal, with lemon slices and fresh blueberries.

    Simple Vegan Lemon Blueberry Bread

    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Course Dessert, Snack
    Cuisine American, dairy free, egg free, no dairy, Vegan
    Servings 10
    Calories 240 kcal

    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. Sprinkle with lemon zest.
    • 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: 240kcalCarbohydrates: 44gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 173mgPotassium: 112mgFiber: 2gSugar: 28gVitamin A: 340IUVitamin C: 6mgCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kate W

      January 15, 2023 at 8:21 am

      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 🙏🏼

      Reply
      • Connie Edwards McGaughy

        January 15, 2023 at 12:18 pm

        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.

        Reply
    2. Judy

      August 14, 2022 at 3:04 pm

      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.

      Reply
      • Connie Edwards McGaughy

        August 14, 2022 at 3:10 pm

        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!🍋🫐

        Reply
    3. Sam

      September 11, 2021 at 5:54 pm

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

      Reply
    4. 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
    5. 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
    6. 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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