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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 274kcal

Author Melissa Huggins

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)

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 , sifted (to avoid clumps)
2 tablespoons lemon juice

US Customary - Metric

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