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    Home » Meals » Dessert

    Vegan Blueberry Lemon Bread

    Published Apr 28, 2021 · Updated Apr 28, 2021 · 7 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

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

    Jump to:
    • Ingredients
    • Lemon Glaze
    • Substitutions & Swaps
    • Storage
    • Recipe
    • Comments

    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 lemon blueberry 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!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Vegan Blueberry Lemon Bread

    Karissa Besaw
    Sweet and tangy blueberry lemon bread topped with an (optional) delicious lemon glaze.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Breakfast, Dessert, Snack
    Cuisine Vegan
    Servings 12 slices
    Calories 259 kcal

    Ingredients
      

    Blueberry Lemon Bread

    • ½ cup vegan butter
    • ¾ cup sugar
    • 1 cup non-dairy milk
    • 3 tablespoons lemon juice
    • 2 teaspoons vanilla
    • zest from 1 lemon
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1½ cup blueberries

    Lemon Glaze

    • 1½ cup powdered sugar sifted
    • 3 tablespoons lemon juice
    • 1 teaspoon vanilla extract

    Instructions
     

    Blueberry Lemon Bread

    • Preheat oven to 350°F. Lightly grease a loaf pan.
    • Cream together the sugar and vegan butter. Mix in the milk, lemon juice, vanilla, and lemon zest.
    • Mix in the flour, baking powder, and baking soda.
    • Fold in blueberries.
    • Pour batter evenly into a loaf pan. Bake for 45-55 minutes, or until a toothpick comes out clean.
    • Let cool completely before removing from the loaf pan.

    Lemon Glaze

    • Whisk together the sifted powdered sugar, lemon juice, and vanilla extract.
    • Drizzle over the cooled bread.

    Nutrition

    Serving: 1sliceCalories: 259kcalCarbohydrates: 47gProtein: 3gFat: 7gSaturated Fat: 2gTrans Fat: 1gSodium: 164mgPotassium: 139mgFiber: 1gSugar: 29gVitamin A: 444IUVitamin C: 6mgCalcium: 61mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Dessert Recipes

    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
    • Easy Vegan Pie Crust
    • Vegan Chocolate Pecan Pie
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Kelly says

      April 13, 2022 at 5:47 pm

      Just made this & it turned out AMAZING! Thanks so much for sharing this recipe

      Reply
    2. Cheri says

      February 18, 2022 at 6:00 pm

      Katie,
      You stated in your recipe to grease a loaf pan, but you did not specify what size. This sounds yummy, but I need to know the size.
      Thank you
      Cheri

      Reply
      • Karissa says

        February 19, 2022 at 7:46 am

        I use a 9x5 loaf pan.

        Reply
    3. Goldie says

      February 08, 2022 at 2:37 pm

      My family loved this recipe, thank you! Is it possible to make this with cranberries? Thanks

      Reply
      • Karissa says

        February 08, 2022 at 8:13 pm

        Yes, that should work fine!

        Reply
    4. brian king says

      August 07, 2021 at 5:55 pm

      Could you sub some applesauce for the butter ?

      Reply
      • David Besaw says

        August 07, 2021 at 8:23 pm

        That should work fine!

        Reply

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