Vegan Lemon Blueberry Bread

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This Vegan Lemon Blueberry Bread is light, fluffy and studded with juicy blueberries and lemon zest.

Jump to:

• Ingredients
• Lemon Glaze
• Substitutions & Swaps
• Storage
• Recipe
• Reviews

Lemon bread is a classic quick bread that's perfect for nearly any occasion. If you're planning a springtime lunch or brunch, be sure to save this easy vegan bread for the menu.

I'm talking Easter, Mother's Day, Father's Day, or really any day when the sun is shining and blueberries are fresh. If you're looking for a perfect entree to serve before your vegan blueberry loaf, try creamy Vegan Stuffed Shells.

Ingredients

Whether you regularly bake vegan recipes or this is your first, the ingredients for vegan blueberry lemon bread are straightforward and you may already have them in your pantry.

• Lemon juice. Use freshly squeezed lemons!
• Flour. I use King Arthur Flour.
• Vegan milk. You can use any plant-based milk, including almond, oat, hemp, cashew or coconut milk. You won't be able to taste it much in the finished bread.
• Vegan butter. I use Earth Balance Buttery Sticks. They're pre-measured and taste like real butter.
• Sugar. Choose organic to ensure it's vegan.
• Lemon zest. Use a Microplane to zest your lemons before you cut them or juice them.
• Vanilla extract. This adds a nice note of warmth to the otherwise bright and citrusy bread.
• Baking soda. To lighten the bread while it bakes.
• Blueberries. You can use fresh or frozen berries for this recipe.

Lemon Glaze

The lemon glaze is technically optional, but I highly recommend it!

Simply whisk together sifted powdered sugar, lemon juice, and vanilla extract. Add more powdered sugar for a thicker glaze, or a little dairy-free milk for a thin glaze.

If you have any leftover glaze, enjoy it on muffins, pancakes, waffles, ice cream, etc!

Substitutions & Swaps

• Other berries. You can substitute blueberries with raspberries, blackberries, or a combination of your favorite berries. I like to substitute half of the blueberries with raspberries for even more vibrant color and deliciousness.
• Gluten-free. I haven't tested a gluten-free version of this lemon-blueberry loaf but you should be able to make it simply by swapping flour for gluten-free all-purpose.

Storage

Store the fully cooled vegan lemon blueberry loaf in an airtight container or bag on the counter for up to three days. For longer storage, freeze for up to three months.

Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

Recipe