If you’re looking for a deliciously moist and flavorful vegan bread, this Vegan Lemon Blueberry Bread is a must-try. Bursting with juicy blueberries and bright lemon zest, this bread perfectly balances sweet and tart notes in every bite. It’s simple to make, quick to bake, and ideal for breakfast, a snack, or a light dessert.
Why You’ll Love This Recipe
This Vegan Lemon Blueberry Bread stands out for its incredible taste and ease of preparation. It uses simple pantry staples and fresh ingredients to create a loaf that’s tender, flavorful, and perfectly sweetened without any eggs or dairy. The addition of a zesty lemon glaze on top takes it over the edge, giving it a fresh and tangy finish. Plus, it’s versatile enough to swap in different berries or make mini muffins for portion control.
Ingredients
2 cups all-purpose flour (250g) 1 tsp salt 2 tsp baking powder 2 cups fresh blueberries (300g) 1 cup vegan sugar (200g) 1/2 cup melted vegan butter (120ml) 1/2 cup unsweetened applesauce (120ml) 1/2 cup non-dairy yogurt (120ml) 1 tsp vanilla extract Zest and juice of 1 lemon
For the Lemon Glaze: 1 cup powdered sugar (120g) 2 tbsp lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (180°C). Grease a bread pan liberally or line it with parchment paper, lightly sprayed with oil to help it stick.
In a large bowl, whisk together the flour, salt, and baking powder. Add the blueberries and gently fold them in, coating them with the flour mixture.
In another bowl, combine the vegan sugar, melted vegan butter, applesauce, non-dairy yogurt, vanilla extract, lemon zest, and lemon juice. Whisk until smooth and well combined.
Pour the dry ingredients into the wet ingredients and gently mix with a spatula. Avoid overmixing to keep the bread light and fluffy.
Pour the batter into the prepared pan, filling no more than two-thirds full. If you have extra batter, pour it into mini muffin tins for bite-sized treats.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While baking, whisk together the powdered sugar and lemon juice to make the glaze. Adjust consistency as needed by adding more sugar or juice.
Let the bread cool completely before drizzling the lemon glaze on top.
Servings and timing
This recipe yields one loaf, serving approximately 8 to 10 slices. Preparation takes about 15 minutes, and baking takes 50-60 minutes, totaling just under 1 hour for the entire process.
Variations
Swap blueberries with raspberries, blackberries, or chopped strawberries for different berry flavors.
Add chopped nuts such as walnuts or pecans for a crunchy texture.
Use gluten-free flour blend to make this bread gluten-free.
Replace lemon zest and juice with orange for a sweeter citrus twist.
For extra moistness, add 1/4 cup of plant-based milk to the wet ingredients.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until soft and fragrant.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can. Thaw them completely and drain any excess moisture to avoid a soggy batter. Placing them on a paper towel-lined plate while thawing helps absorb extra liquid.
Can I substitute other berries for blueberries?
Absolutely. Raspberries, blackberries, or strawberries work well, though baking time may vary slightly due to moisture differences.
Is this recipe gluten-free?
Not as is, but you can use a gluten-free all-purpose flour blend instead of regular flour to make it gluten-free.
Can I use maple syrup instead of vegan sugar?
You can try substituting maple syrup, but reduce the amount of other liquids slightly to maintain the right batter consistency.
What non-dairy yogurt works best?
Any plant-based yogurt, such as coconut, almond, or soy, works well. Choose plain or vanilla-flavored for best results.
How do I prevent the blueberries from sinking?
Coating blueberries in flour before adding them to the batter helps distribute them evenly and prevents sinking.
Can I make this bread nut-free?
Yes, the recipe as written is nut-free, but be mindful of any cross-contamination if you add optional nuts.
How long does this bread stay fresh?
It stays fresh up to 3 days at room temperature, 1 week refrigerated, and 3 months frozen.
Can I double this recipe?
Yes, double all ingredients and bake in two loaf pans or a larger pan, adjusting baking time accordingly.
How do I know when the bread is done?
Insert a toothpick in the center; if it comes out clean or with just a few crumbs, the bread is done.
Conclusion
This Vegan Lemon Blueberry Bread is a simple, flavorful, and versatile treat that will brighten any meal or snack time. Whether you stick to the classic blueberry-lemon combo or experiment with different berries and variations, this bread promises moist texture and a perfect balance of sweet and tart. It’s a wonderful addition to your baking repertoire, easy to store, and delightful to share. Enjoy the fresh flavors and happy baking!
Deliciously moist and flavorful vegan lemon blueberry bread bursting with juicy blueberries and bright lemon zest, perfect for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour (250g)
1 tsp salt
2 tsp baking powder
2 cups fresh blueberries (300g)
1 cup vegan sugar (200g)
½ cup melted vegan butter (120ml)
½ cup unsweetened applesauce (120ml)
½ cup non-dairy yogurt (120ml)
1 tsp vanilla extract
Zest and juice of 1 lemon
For the Lemon Glaze:
1 cup powdered sugar (120g)
2 tbsp lemon juice
Instructions
Preheat oven to 350°F (180°C). Grease a bread pan or line with parchment paper sprayed lightly with oil.
In a large bowl, whisk flour, salt, and baking powder. Toss in blueberries to coat with flour mixture.
In another bowl, whisk vegan sugar, melted vegan butter, applesauce, non-dairy yogurt, vanilla extract, lemon zest, and lemon juice until smooth.
Pour dry ingredients into wet and gently fold with a spatula until combined, avoiding overmixing.
Pour batter into prepared pan, filling no more than two-thirds. Optionally, pour extra batter into mini muffin tins.
Bake 50-60 minutes until a toothpick inserted in center comes out clean.
While baking, whisk powdered sugar and lemon juice to make glaze, adjusting consistency as needed.
Let bread cool completely before drizzling glaze on top.
Notes
Substitute blueberries with raspberries, blackberries, or strawberries.
Add chopped nuts like walnuts or pecans for crunch.
Use gluten-free flour blend to make gluten-free.
Replace lemon zest/juice with orange for sweeter citrus flavor.
Add ¼ cup plant-based milk to wet ingredients for extra moistness.
Thaw frozen blueberries completely and drain excess moisture to avoid sogginess.
Coat berries in flour before adding to prevent sinking.
Store bread airtight at room temperature for up to 3 days or refrigerate/freeze for longer storage.
