Hello Spring! This vegan lemon blueberry bread is the perfect spring quick bread recipe. Can be made Top 8 Allergen Free.
We all know that vegan banana bread is a go to for an easy quick vegan bread. Plus, if uses up those bananas, you’ve been avoiding for the past two and a half week. We get it, it’s great. But, this vegan lemon blueberry bread is absolutely amazing and you’re going to love it.
Quick breads are perfect for easy breakfasts or snacks, but with a delicious glaze, it could totally be a simple dessert. Bonus: Plop a scoop of vegan vanilla ice cream on top! Yum!
It makes a perfect food gift for someone if you like to do that sort of thing and can be made into mini loaves or even muffins if desired.
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Frequently Asked Questions
Are fresh or frozen blueberries best?
We prefer to use fresh blueberries because we don’t have to worry about the liquid content retained when thawing frozen berries.
However, you can use frozen berries. Make sure to thaw out first prior to using and strain any excess liquid. The recipe may need a few more minutes to finish cooking.
Can I swap the blueberries for another berry like raspberries or blackberries?
Yes! Berries like this though retain more liquid, so you may need to cook it a few minutes longer.
Can this be Top 8 Allergen Free?
There is vegan butter, vegan yogurt and flour in this recipe.
For the vegan butter, just use a soy free version, like Earth Balance soy free.
For the vegan yogurt, use one that you like that is allergen friendly for your needs.
And for the flour, you can use a gluten free versions like King Arthur Measure for Measure.
Can you prep vegan lemon blueberry bread ahead of time?
Yes! Once made and cooled, it will last for a week stored in an air tight container at room temperature.
Or you can follow the freezer instructions below.
Can you freeze this vegan lemon blueberry bread?
You can absolutely freeze this dairy free lemon blueberry bread recipe. We would recommend that you let it cool upon coming out of the oven, then slice the bread into desired size slices.
Afterwards, you can place a small piece of parchment of wax paper between each piece and freeze the loaf.
The reason we recommended freezing the dairy free lemon blueberry bread recipe in slices is because it will make it easier to thaw by being less time consuming.
You can remove slices as needed and either place on counter to thaw or place in microwave to thaw more quickly.
Of course, you can freeze this vegan lemon blueberry bread loaf in one whole loaf, but it will take longer to thaw. If doing it this way, remove and set on counter until it comes to room temperature and the middle is no longer frozen.
Pin this vegan lemon blueberry bread for later!
Vegan Lemon Blueberry Bread
- 2 cups flour (cup for cup gluten free if needed)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries (see FAQs above about using frozen)
- 1/2 cup vegan butter, melted
- 3/4 cup vegan cane sugar
- 6 oz dairy free yogurt (sub for canned coconut milk – the thick fatty part)
- 3/4 cup applesauce
- 2 tbsp lemon juice
- zest of 1 lemon
- 2 tsp vanilla
For the Glaze, optional
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Preheat your oven to 350 degrees F. Lightly spray or grease a 9×5-inch loaf pan. Line with parchment paper and nonstick spray.
- In a large bowl, whisk together the flour, baking powder, and salt. Add blueberries and fold together. Set bowl aside.
- In a separate bowl, add melted vegan butter, cane sugar, dairy free yogurt, applesauce, lemon juice, lemon zest, and vanilla. Combine well.
- Add dry ingredients into wet ingredients and mix just until combined. Do not overmix.
- Pour into greased bread pan and tap the bottom of the pan to ensure it's evenly leveled. Do not fill more than 2/3 full. *If you have too much batter for your pan, make mini muffins or similar with remaining batter after bread is done.
- Place in oven for 50-60 minutes on the center rack of the oven. When done, a toothpick inserted into the center comes out clean.
- *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and place on a cool rack to cool completely before pulling out. Let cool for at least 20 minutes.
For the Glaze
- While baking, make the glaze by whisking powdered sugar and lemon juice together until well combined.
- Once bread has cooled, drizzle over the top.
- Store any leftovers in an air tight container for up to a 3-5 days.
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