• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Dessert

    Lemon Blueberry Bread

    March 14, 2023 By Melissa Huggins / Leave a Comment

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    photo of lemon loaf for pinning purposes.
    photo of lemon blueberry loaf for pinning purposes.

    This Vegan Lemon Blueberry Bread combines the juicy sweetness of blueberries with zesty notes of fresh lemon. It's topped with a sweet lemon glaze and has an irresistible tender crumb. Everyone will love it!

    Fully baked lemon blueberry bread cut into slices on parchment paper.

    If you love sweet treats with a combination of lemony flavors and fresh berries, then you definitely have to make this delicious Lemon Blueberry Bread. The zesty-sweet flavors are guaranteed to brighten your day!

    You're going to love the fluffy, moist, and tender crumb filled with plump blueberries and sweet lemony glaze topping. Plus, it smells heavenly!

    This is the perfect treat for springtime and something special to make for Mother's Day or Easter. It's beautiful, delicious, and so easy to make!

    If you're not into fruity treats, you can try my vegan coconut cake or these simple vegan vanilla cupcakes instead.

    Table of Contents

    • Ingredients and Notes
    • How to make the best Lemon Blueberry Bread
    • Success Tips
    • Storing
    • FAQs
    • More baked treats to enjoy
    • Vegan Lemon Blueberry Bread

    Ingredients and Notes

    This lemon blueberry bread calls for 11 basic ingredients. Here's what you'll need and a few notes to get started:

    (find the full written amounts in the recipe card below)

    Ingredients to make lemon blueberry bread on a stone table top.
    • Soy Milk - I prefer soy milk, but you can use any non-dairy milk of choice.
    • Lemon Juice + Zest - this gives the loaf a wonderful lemony flavor and yields a tender crumb.
    • Oil - any neutral-flavored oil will work such as canola, avocado, sunflower, or grapeseed oil.
    • All-purpose flour - I haven't tried this recipe with gluten-free flour, but it might work with a 1.1 GF all-purpose.
    • Vanilla Extract - this is optional but complements the lemony flavor really well.
    • Blueberries - I prefer fresh berries but you can use frozen ones. Just rinse them under water and pat dry before tossing them in flour.
    • Powdered Sugar + Lemon Juice - this is for the lemon glaze topping which is optional, but SO good!

    How to make the best Lemon Blueberry Bread

    The batter comes together quickly and easily. Here's a step-by-step process of how it's done:

    1. Toss the blueberries in flour in a small bowl and set aside.

    2. In a large mixing bowl whisk together the flour, baking powder, and salt. Set aside.

    3. In a medium bowl, add the soy milk, oil, sugar, lemon juice, zest, and vanilla then whisk to combine well.

    4. Pour the wet ingredients into the dry ingredients then stir and fold the batter with a spatula until just combined.

    5. Now gently fold in the blueberries.

    6. Pour mixture into loaf pan, then spread it out evenly with a spatula. Place on the center rack in your oven and Bake for 55-65 minutes or until a toothpick comes out clean.

    7. Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack. Let the loaf completely cool before glazing.

    8. To make the glaze, whisk the powdered sugar and lemon juice together until fully combined and smooth. Drizzle over the cooled loaf.

    Success Tips

    This lemon blueberry loaf will turn out perfectly if you follow the instructions closely. Here are my recommended tips to ensure success:

    • Measuring flour - it's best to use the 'spoon and level method' for an accurate measurement. First, aerate the flour by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup. Do not pack or tap the cup, which can result in too much flour. Once the cup is filled, use a butter knife to carefully level off the top and remove any excess flour.
    • Do not overmix - When adding the dry and wet mixture together, stir and fold the batter gently, so you don't overmix the batter. Overmixing causes too much gluten to develop and the loaf can turn out dense.
    • I recommend lining the pan with parchment paper. This helps prevent sticking and makes removing the loaf very easy.
    • Let the bread cool completely before adding the glaze. If it's warm, the glaze will melt and everything will get soggy.
    • Measure the ingredients accurately and don't omit ingredients or add anything else to the recipe. This will help you avoid any potential mishaps in the kitchen.

    Storing

    This lemon blueberry loaf is best when it's fresh, but if stored properly, it'll still taste delicious at a later date. Here's how to store it:

    Room temperature – it will stay fresh for 2 days in an airtight container. Place a paper towel on the bottom of the container to absorb excess moisture.

    Fridge – It can be refrigerated for 4-5 days in an airtight container, but this isn't my preferred way to store it because it tends to get dry. However, you can revive it by covering a piece in a slightly damp paper towel and microwaving it for 10-15 seconds (if it's unglazed).

    Freezer – It can be frozen for up to 3 months. I like to wrap the pieces individually in wax paper and place them in an airtight container or zip-top bag. Thaw at room temperature for 15-20 minutes or place in the microwave in 10-second intervals until thawed. Don't microwave if the slice is glazed.

    FAQs

    What types of fresh berries can I use for quick bread?

    You can use raspberries, blackberries, blueberries, cranberries, or chopped strawberries in most quick bread recipes.

    Can I use more lemon juice instead of lemon zest?

    Adding more lemon juice will add too much liquid to the recipe and will alter the results. However, you can replace the vanilla extract with 1 teaspoon of lemon extract for an extra lemony flavor.

    Overhead view of partially sliced lemon blueberry bread on a cooling rack.

    More baked treats to enjoy

    If you love baking, you will absolutely love these easy-to-make sweet treats

    • front view of sliced banana bread.
      Vegan Chocolate Banana Bread
    • Vegan Strawberry Muffins
    • Front view of lemon poppy seed muffins on a white plate whit glaze on top.
      Vegan Lemon Poppy Seed Muffins
    • vegan lemon cupcake on a white plate. Fresh lemon in the background.
      Vegan Lemon Cupcakes

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    Vegan Lemon Blueberry Bread

    This Vegan Lemon Blueberry Bread combines the juicy sweetness of blueberries with zesty notes of fresh lemon. It's topped with a sweet lemon glaze and has an irresistible tender crumb. Everyone will love them!
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: American
    Servings: 10 people
    Calories: 274kcal
    Author: Melissa Huggins

    Ingredients

    Wet Ingredients

    • ⅔ cup soy milk (sub with any plant-based milk)
    • 2 tablespoons lemon zest
    • 2 tablespoons lemon juice (*zest lemons before juicing)
    • ¾ cup cane sugar
    • ½ cup neutral-flavored oil (avocado, canola, sunflower, vegetable, grapeseed)
    • 1 teaspoon vanilla extract

    Dry Ingredients

    • 2 cups flour , all-purpose (*see note)
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup fresh blueberries + 1 tablespoon of flour (see note)

    Lemon Glaze (optional)

    • 1 cup powdered sugar
    • 2 tablespoons lemon juice

    Recommended Equipment

    • 1 Loaf Pan (8.5 x 4.5)
    • 3 Mixing Bowls (Small, Medium, and Large)
    • 1 Whisk
    • 1 Rubber Baking Spatula
    • 1 Zester (or use fine holes of a box grater)
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350°F (177 °C). Line a Loaf Pan (8.5 x 4.5) with parchment paper or lightly grease it (9X5 will work too).
    • Rinse and drain the berries, then toss them with 1 tablespoon of flour in a small bowl. (discard any excess flour at the bottom of the bowl). Set Aside.
    • In a large mixing bowl whisk together the flour, baking powder, and salt. Set aside.
    • In a medium bowl, add the soy milk, oil, sugar, lemon juice, zest, and vanilla. Whisk to combine well.
    • Now slowly pour the wet ingredients into the large bowl of dry ingredients. Using a spatula, stir and fold the batter gently until just combined (don’t overmix - some small lumps are fine). The batter should be thick.
    • Fold in the blueberries being careful not to overmix the batter.
    • Scrape the batter out of the bowl with a rubber spatula then gently spread it out evenly. Place on the center rack in your oven. Bake for 55-65 minutes or until a toothpick comes out clean (check in 3 places). Small crumbs are ok, just not wet batter.
    • Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack. Let the loaf completely cool before glazing.
    • To make the glaze, whisk the powdered sugar and lemon juice together until fully combined and smooth. Drizzle over the cooled loaf.

    Notes

    Measuring Flour - it's best to use a scale to weigh the flour (250g) or use the 'spoon and level method' for an accurate measurement. First, aerate the flour by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup. Do not pack or tap the cup, which can result in too much flour. Once the cup is filled, use a butter knife to carefully level off the top and remove any excess flour.
    Blueberries - I prefer to use fresh, but you can definitely use frozen blueberries. They do tend to bleed a bit into the batter. You can reduce this by doing a quick rinse in water, then gently pat with a paper towel to remove excess water, then toss them in the 1 tablespoon of flour (no need to thaw first). 
    See the post above for step-by-step photos, extra tips, and FAQs.  

    Nutrition

    Serving: 1slice | Calories: 274kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 84mg | Sugar: 29g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Dessert Recipes

    • vegan chocolate cake on a white plate with a fork on the side.
      Vegan Chocolate Cake
    • Vegan Crepes
    • Sliced pumpkin bread on a cooling rack.
      Vegan Pumpkin Bread
    • A slice of vegan vanilla cake on a white plate. Fork on the side.
      Vegan Vanilla Cake
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com