The Ultimate Vegan Lemon Blueberry Bread: Moist, Flavorful, and Easy to Make
Indulge in the perfect harmony of tangy lemon and sweet, juicy blueberries with this incredible vegan lemon blueberry bread. Featuring an incredibly tender crumb and a vibrant citrusy glaze, this quick bread is ideal for any occasion – be it a delightful breakfast, an afternoon pick-me-up, or a satisfying dessert. Prepare for it to quickly become your new favorite go-to treat!
There’s something truly special about a freshly baked quick bread. It’s the kind of comforting treat that brings warmth and joy, whether shared with loved ones or enjoyed in a quiet moment. From rich, nutty pecan banana bread to warmly spiced pumpkin chocolate chip bread, quick breads are wonderfully versatile, gracing tables from breakfast to dessert and everything in between. Today, I’m thrilled to share a recipe that perfectly embodies this versatility and pure deliciousness: this incredible vegan lemon blueberry bread. Trust me, friends, this is a recipe you’ll want to savor all day long.
This particular loaf is a delightful fusion, taking the best elements from my popular vegan lemon loaf and my fluffy blueberry muffins. The result? A perfectly balanced bake that delivers the bright, zesty punch of lemon complemented by the sweet burst of ripe blueberries. It’s truly a match made in heaven for your taste buds.
What sets this bread apart is its exceptionally moist texture and tender crumb. This is largely thanks to the strategic inclusion of vegan yogurt, which adds a beautiful richness without thinning the batter, alongside those naturally juicy berries. And to elevate this delightful loaf even further, we crown it with a glistening, tart lemon glaze. The glaze not only adds another layer of citrusy flavor but also creates a stunning visual appeal. It’s an absolutely divine combination that makes every bite an experience to remember.
Why You’ll Absolutely Adore This Vegan Lemon Blueberry Bread
This vegan lemon blueberry bread isn’t just another quick bread; it’s a culinary gem that will quickly earn a permanent spot in your recipe collection. Here’s why you’re going to fall in love with it:
- Unbelievably Moist: Unlike some lemon bread recipes that can sometimes lean towards the drier side, this recipe incorporates vegan yogurt. This secret ingredient is key to adding incredible moisture and a luxurious, tender crumb to the batter, ensuring a consistently delightful texture. Each slice is melt-in-your-mouth soft and never dry.
- Bursting with Flavor: The vibrant combination of bright, tangy lemon and sweet, juicy blueberries creates an explosion of fresh flavor in every single bite. The lemon zest and extract provide a powerful citrus punch, beautifully balanced by the natural sweetness and slight tartness of the berries. It’s a truly harmonious taste experience.
- Visually Stunning & Elegant: While many quick breads have a rustic charm, this vegan lemon blueberry bread elevates the aesthetic. Topped with a glossy lemon glaze and dotted with extra blueberries, it has a polished, inviting appearance that’s sure to impress. It’s the kind of bread that elicits “oohs” and “ahhs” whether served at a casual brunch or a special gathering.
- Effortlessly Easy to Make: Don’t let its sophisticated taste fool you – like most quick breads, this recipe comes together with surprising ease. It requires minimal effort and simple steps, making it perfect for both novice bakers and seasoned pros looking for a delicious yet straightforward project. You’ll be enjoying this delightful loaf in no time!
Key Ingredients for the Perfect Loaf
Crafting this delightful vegan lemon blueberry bread begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect moist texture and vibrant flavor. Below, you’ll find notes on the key ingredients, but for exact quantities and full instructions, please refer to the comprehensive recipe card below.
For the Loaf Cake:
- Cane Sugar: This provides the essential sweetness and helps with the bread’s texture. Remember that not all granulated sugars are vegan, as some are processed with bone char. Always check the label for “vegan” certification or look for organic cane sugar, which is typically vegan.
- Oil: A neutral-flavored oil like canola, grapeseed, or melted coconut oil works beautifully. If using coconut oil, ensure it’s fully melted and then allowed to cool slightly before incorporating. This ensures even mixing and a tender crumb.
- Lemon Extract: This is a secret weapon for an intense, bright lemon flavor that really shines through the baked bread. Don’t skip it if you want that extra citrus punch!
- Vanilla Extract or Paste: A touch of vanilla rounds out the flavors, adding warmth and depth to both the lemon and blueberry notes.
- Lemon Zest: Zest is where much of the lemon’s aromatic oils reside. Always zest your lemons before juicing them – it makes the process much easier! This adds a fresh, fragrant burst of lemon.
- Regular Vegan Yogurt: This is the star ingredient for moisture and a tender crumb. Opt for plain, unsweetened vegan yogurt (soy, almond, or coconut work well). Its acidity also helps activate the baking soda, contributing to a lighter texture.
- Lemon Juice: Freshly squeezed lemon juice is crucial for the tartness and vibrant lemon flavor that balances the sweetness of the berries and sugar.
- All-Purpose Flour: For the lightest texture, it’s highly recommended to sift your all-purpose flour before measuring and adding it to the batter. This removes lumps and aerates the flour.
- Baking Powder: A leavening agent that helps the bread rise and achieve a fluffy texture.
- Baking Soda: This works in conjunction with the acidic lemon juice and vegan yogurt to provide lift and tenderize the crumb.
- Sea Salt: A pinch of salt enhances all the other flavors, balancing the sweet and tart elements.
- Blueberries: Fresh blueberries are truly best for their firm texture and juicy burst. However, frozen blueberries can also be used; just make sure not to defrost them before adding to the batter to prevent bleeding and a soggy loaf. Tossing them lightly in a tablespoon of flour before adding helps prevent them from sinking to the bottom.
For the Lemon Glaze:
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar dissolves easily to create a smooth, pourable glaze. Sifting it ensures a lump-free finish.
- Vegan Milk: Any unflavored variety of vegan milk (almond, soy, oat, or cashew) will work to achieve the desired consistency for your glaze.
- Lemon Juice: Fresh lemon juice is essential here to give the glaze its signature tart, bright flavor.
How to Bake the Perfect Vegan Lemon Blueberry Bread
The beauty of this lemon blueberry bread recipe is its simplicity. The most challenging part will truly be waiting for it to cool so you can finally slice into a piece! Follow these easy steps to create your own delicious loaf:
1. Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (180°C). Position an oven rack in the middle to ensure even baking. Lightly grease a 9×5-inch loaf pan with oil or a nonstick spray, then set it aside. This crucial step prevents sticking and ensures a clean release.
2. Combine Wet Ingredients: In a large mixing bowl, or the bowl of your stand mixer, add the cane sugar, oil, lemon extract, vanilla extract, and fresh lemon zest. Whisk these ingredients together for about 3 minutes on low speed, or vigorously by hand, until they are thoroughly combined and lightened slightly. Next, incorporate the vegan yogurt and additional lemon juice. Continue whisking for another 30 seconds until everything is fully integrated, then use a spatula to scrape down the sides of the bowl, ensuring all ingredients are well mixed.
3. Mix Dry Ingredients: In a separate, smaller bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and sea salt. This step distributes the leavening agents evenly, preventing pockets of unmixed ingredients in your final loaf.
4. Finish the Batter: Gradually add the dry ingredients to the wet ingredients. Mix on low speed, or gently by hand, until they are just incorporated. Be careful not to over-mix, as this can lead to a tough, dense bread. A few streaks of flour are perfectly fine. Scrape down the sides of the bowl once more to ensure everything is evenly combined.
5. Add the Berries: In another small bowl, gently toss your blueberries (fresh or frozen, not defrosted) with a tablespoon of flour. This light coating helps prevent the blueberries from sinking to the bottom of the loaf during baking. Carefully fold the floured blueberries into the batter until they are evenly distributed, again taking care not to over-mix.
6. Bake the Loaf: Pour the prepared batter into your greased loaf pan and gently smooth the top with a spatula. For an extra pop of color and flavor, scatter the additional unfloured blueberries over the surface of the batter. Bake for 55 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out mostly clean, with perhaps a few moist crumbs attached, but no wet batter.
7. Cool Properly: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This allows the loaf to firm up slightly before handling. After 10 minutes, carefully invert the pan onto a wire rack to release the bread, then turn it right-side up to continue cooling completely. Cooling on a wire rack allows air to circulate around all sides, preventing a soggy bottom.
8. Prepare and Apply the Glaze: While the bread cools, whisk together the powdered sugar, vegan milk, and lemon juice in a small bowl until the mixture is completely smooth and free of lumps. Adjust the consistency as desired by adding a tiny bit more powdered sugar for a thicker glaze, or a splash more milk or lemon juice for a thinner one. Once the bread is completely cool to the touch, generously pour this luscious lemon glaze over the top, allowing it to artfully drip down the sides. Slice, serve, and enjoy your beautifully baked masterpiece!
Expert Tips for Baking Success
Even though this vegan lemon blueberry bread recipe is straightforward, a few key tips can ensure your loaf turns out perfectly every single time. Pay attention to these pointers for the best results!
- Avoid Over-mixing the Batter: This is a golden rule in baking, especially for quick breads. Over-mixing develops the gluten in the flour too much, leading to a tough, dense, and dry bread rather than the light, tender crumb we’re aiming for. Mix only until the ingredients are just combined.
- Ensure Room Temperature Ingredients: For optimal emulsification and a smooth batter, it’s essential that all your wet ingredients (like vegan yogurt, oil, and extracts) are at room temperature. This helps them blend together more uniformly and allows the batter to hold more air when beaten, contributing to a lighter, fluffier texture.
- Cool the Bread Completely Before Glazing: Patience is a virtue here! If you attempt to glaze a warm loaf, the glaze will melt, become too runny, and simply soak into the bread rather than forming that beautiful, shiny coating. Allow the bread to cool completely on a wire rack – ideally for at least an hour or two – before applying the glaze.
- Sift Your Powdered Sugar: To achieve a perfectly smooth, lump-free glaze, it’s a good practice to sift your powdered sugar before mixing. This breaks up any clumps and ensures a silky texture for your icing.
- Don’t Forget to Flour Your Blueberries: Tossing blueberries in a tablespoon of flour before adding them to the batter is a simple trick that makes a big difference. This light coating helps to suspend the berries evenly throughout the loaf, preventing them from sinking to the bottom during baking.
- Accurate Measurement is Key: For consistent baking results, especially with flour, it’s best to measure by weight using a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag.
Creative Variations to Try
While this vegan lemon blueberry bread is absolutely perfect as is, it’s also a fantastic canvas for your creativity. Here are a few ideas to switch things up and make it your own:
- Berry Swaps: Feel free to use other berries! Replace blueberries with an equal amount of fresh or frozen (undeffrosted) raspberries, chopped strawberries, or a mix of your favorite berries for a different, but equally delicious, flavor profile.
- Citrus Variations: Instead of lemon, consider using orange or lime zest and juice for a unique twist. A vegan orange cranberry bread, for instance, would be wonderfully festive.
- Crunchy Topping: If you prefer a less sweet topping or simply enjoy a contrasting texture, skip the glaze. Instead, sprinkle coarse Demerara sugar over the top of the bread before baking. It will create a beautiful sparkle and a delightful crunch.
- Extra Lemon Zest in Glaze: For those who crave an even more intense lemon flavor, finely grate a little extra lemon zest directly into the lemon glaze. It adds both aroma and a deeper citrus punch.
- Nutty Addition: Fold in ½ cup of chopped walnuts, pecans, or slivered almonds into the batter along with the blueberries for added texture and a rich, nutty flavor.
- Spiced Loaf: Add ¼ teaspoon of ground cardamom or a pinch of nutmeg to the dry ingredients for a subtle, aromatic spice note that pairs beautifully with lemon and blueberries.
Perfect Serving Suggestions
This versatile vegan lemon blueberry loaf is fantastic on its own, but it can also be dressed up for a truly memorable presentation. Here are some ideas to serve it:
- Classic Pairing: Serve slices with a side of fresh berries, perhaps a mix of extra blueberries and raspberries, to enhance the fruity flavors.
- Creamy Indulgence: For an extra-special treat, add a dollop of fluffy cashew whipped cream or light coconut whipped cream. The creamy texture beautifully complements the tart-sweet bread.
- Dessert Delight: A scoop of cold, creamy vegan vanilla ice cream alongside a warm slice of bread makes for an incredibly satisfying dessert. The contrast in temperatures and textures is divine.
- Breakfast Boost: Enjoy a slice with your morning coffee or tea. It’s substantial enough to feel like a treat but light enough for a pleasant start to your day.
Storage Guidelines
To keep your vegan lemon blueberry bread fresh and delicious, proper storage is key. Here’s how to ensure it lasts:
- Room Temperature Storage: This bread will stay perfectly moist and flavorful for 3 to 5 days at room temperature. Make sure it’s wrapped tightly in plastic wrap or stored in an airtight container to prevent it from drying out. If the bread is glazed, ensure the glaze is fully set and firm before wrapping to avoid sticking and mess.
- Refrigeration (Optional): If you live in a very warm climate or prefer your baked goods chilled, you can store it in the refrigerator. However, chilling can sometimes alter the texture slightly, making it a bit firmer. Always bring it back to room temperature before serving for the best experience.
Can This Recipe Be Frozen?
Absolutely! This vegan lemon blueberry bread freezes beautifully, making it an excellent option for meal prepping or having a delicious treat on hand whenever a craving strikes.
- For Best Results (Unglazed): For optimal freshness and texture, it’s highly recommended to freeze the loaf unglazed. Once completely cooled, wrap the unglazed bread tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw on the counter overnight, then prepare and apply the fresh glaze just before enjoying.
- Freezing a Glazed Loaf: If you’ve already glazed your bread, ensure the glaze is completely set and hardened before freezing. Wrap the glazed loaf tightly in plastic wrap, followed by aluminum foil. Thaw on the counter overnight. Be aware that the texture of the glaze might be slightly softer after thawing, but it will still be delicious.
Enjoy every delightful bite, friends! If you try your hand at making this wonderfully moist and flavorful vegan lemon blueberry bread, please don’t hesitate to snap a photo and share it. Tag #jessicainthekitchen on Instagram! We absolutely love seeing your creations. Your feedback is also incredibly valuable, so please leave a comment below and give the recipe a rating. Thank you so much for your support!
Discover More Delicious Quick Bread Recipes
If you’re a fan of easy-to-make, satisfying quick breads, you’re in the right place! Explore these other fantastic plant-based recipes that are perfect for any time of day:
- Festive Cranberry Orange Bread with Orange Glaze
- Sweet Strawberry Banana Bread (Gluten-Free + Vegan)
- Simple One-Bowl Vegan Banana Bread
- Effortless Vegan Zucchini Bread
Vegan Lemon Blueberry Bread
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Ingredients
For the Loaf Cake
- 1 cup cane sugar, (200g), or any granulated sugar (ensure it’s vegan)
- ½ cup neutral oil, (100g), such as canola, grapeseed, or melted coconut oil (ensure cooled if melted)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract or paste
- 2 teaspoons lemon zest, (from approximately two medium lemons)
- 1 cup plain unsweetened vegan yogurt, (soy, almond, or coconut work well), at room temperature
- ⅓ cup fresh lemon juice, (from approximately two medium lemons)
- 2 cups all-purpose flour, (240g), sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup blueberries, preferably fresh (if frozen, do not defrost) + 1 tablespoon flour for tossing. Plus ⅓ cup extra unfloured blueberries for topping.
For the Lemon Glaze
- 1 cup powdered sugar, (confectioners’ sugar), sifted if lumpy
- 1 tablespoon vegan milk, (any unflavored variety, e.g., almond, soy, oat)
- 1 tablespoon fresh lemon juice
Instructions
For the Loaf Cake
- Preheat your oven to 350°F (180°C) and ensure an oven rack is positioned in the middle. Generously grease a 9×5-inch loaf pan with oil or nonstick spray, then set it aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the cane sugar, oil, lemon extract, vanilla extract, and fresh lemon zest. Whisk these ingredients together for approximately 3 minutes on low speed, or by hand, until they are fully incorporated and the mixture appears slightly lighter.
- Add the room temperature vegan yogurt and fresh lemon juice to the wet mixture. Whisk for another 30 seconds until completely blended. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- In a separate small bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and sea salt until evenly combined. Gradually add these dry ingredients to the wet ingredients. Mix on low speed for about a minute, or until just incorporated. Avoid over-mixing. Scrape down the sides of the bowl again if needed.
- In another small bowl, gently toss the 1 cup of blueberries with the tablespoon of flour. This helps prevent them from sinking. Carefully fold the floured blueberries into the batter until just combined, being careful not to overmix or heavily streak the batter.
- Pour the prepared batter into your greased loaf pan and use a spatula to smooth the top. Scatter the extra ⅓ cup of unfloured blueberries evenly over the surface of the batter for a beautiful topping.
- Bake the loaf on the middle shelf of your oven for 55-60 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs attached, but no wet batter.
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. This helps it firm up. Then, carefully invert the pan onto a wire rack to release the bread. Gently turn the loaf right-side up onto the rack to cool completely.
- Ensure the bread is completely cool before glazing. Drizzle the prepared lemon glaze evenly over the top, letting it naturally drip down the sides. Once the glaze is set, slice as desired and enjoy!
For the Lemon Glaze
- In a small bowl, whisk together the powdered sugar (sifted if lumpy), vegan milk, and fresh lemon juice until the mixture is perfectly smooth and combined. You can adjust the consistency by adding more powdered sugar for a thicker glaze or a little more milk/lemon juice for a thinner one, depending on your preference. This glaze can be stored in the fridge for up to 2 days in an airtight container.
Notes
- Stand Mixer vs. Hand Mixing: A stand mixer makes the process quicker and easier, but it’s absolutely not essential! You can mix this entire recipe by hand with a whisk and spatula. It just takes a little more arm work – a good mini-workout!
- Checking for Doneness: The best way to tell if your loaf is perfectly baked is to insert a wooden skewer or toothpick into the very center. It should come out mostly clean, with only a few moist crumbs clinging to it, but no wet batter. If it comes out wet, continue baking in 5-minute increments until done.
- Why Cool Before Icing: It’s crucial to let your lemon loaf cool completely before applying the glaze. A warm loaf will cause the glaze to melt instantly and soak into the bread, rather than forming that beautiful, glossy, and distinct layer on top. Patience here ensures a picture-perfect finish.
- Make-Ahead Glaze: If you’re planning ahead, the lemon glaze can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. You might need to whisk it vigorously or add a tiny splash of milk/lemon juice to loosen it slightly before drizzling, as it can thicken in the cold.
- Importance of Weighing Ingredients: For consistent and accurate baking results, especially with flour, I highly recommend using a kitchen scale. Scooping directly from the bag can compress flour, leading to significantly more flour than intended, resulting in a dry loaf. Weighing ensures precise measurements every time.
- Color Enhancement (Optional): If you desire a more pronounced yellow color for your loaf (to enhance the lemon theme), you can add a few drops of yellow food coloring or gel to the wet ingredients. This is purely for aesthetic appeal and doesn’t affect the flavor.
- Room Temperature Ingredients: Always ensure all ingredients (especially vegan yogurt and oil if solid) are at room temperature before you start mixing. This promotes a smoother, more uniform batter and a better texture in the final baked good.
- To Store: Vegan lemon blueberry bread will last 3 to 5 days wrapped tightly or stored in an airtight container at room temperature. If you decide to wrap the bread, be sure the glaze is fully set first.
- To Freeze: You can freeze this bread for up to 3 months. For best results, freeze it unglazed and add the glaze before serving. Otherwise, be sure the glaze is fully set before wrapping the bread in plastic wrap and then aluminum foil. Thaw the bread on the counter overnight before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.