Hello Spring! This vegan lemon blueberry bread is the perfect spring quick bread recipe. Can be made Top 8 Allergen Free.
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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.
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?
Yes!
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!
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Vegan Lemon Blueberry Bread
Ingredients
- 2 cups flour (Gluten Free All Purpose if needed)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries (see FAQs above about using frozen)
- ½ cup neutral oil (or melted vegan butter)
- ¾ cup vegan cane sugar
- 6 oz dairy free yogurt (sub with applesauce or canned coconut milk – the thick fatty part)
- ½ cup non-dairy milk
- 1 juice of 1 lemon (about 2-3 tablespoons)
- zest of 1 lemon
- 2 teaspoon vanilla
For the Glaze, optional
- 1 cup powdered sugar
- 2 tablespoon fresh lemon juice
Instructions
- 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 oil, cane sugar, dairy free yogurt, non-dairy milk, 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. Do not fill more than ⅔ 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.
Is it possible to bake in a cupcake pan? I don’t trust myself with a loaf 🙂
Of course! Cupcake pan, same temp, but for 17-22 minutes instead. Enjoy!
Amazing, delicious and fast. Thank you. You two are truly wonderful creators and inspiration
Thanks so much!
I can’t even tell you how many times I have made this since my last review of it. It is sooo delicious and has a perfect balance of sweet / tart and is just perfect for anytime of day or a late night snack. It is a regular in our house now. I will even bake up a bunch of muffins and freeze them just to have on hand for when the cravings start. Love this recipe.
Love that! So glad you’re enjoying it so much!
Ive tried to make this twice, this time was a bit netter than the first but it was moist in the middle. Why is this? I followed the recipe exactly.
Hi! By moist I’m assuming you mean undercooked, which would say it didn’t cook long enough. A toothpick inserted should come out clean. It could be an oven related temperature situation
Sooo good! Equivalent or better than a traditional sweet breakfast bread with all the things-milk, egg, butter. I used applesauce!
Awesome!
I made this today , followed step by step and it is AMAZING. So fresh and bright. Perfect for a mid day snack but honestly I can’t wait for tomorrows breakfast because a slice of this and a fresh cup of coffee…sounds like a perfect way to start the day. Thank you for another great recipe.
The best way to start the day!
Made this today and it was sooooo yummy! Used GF flour and subbed the sugar for coconut sugar, so it was a little wetter than I’d like, but it was still wonderful! Will bake longer next time. I am also wondering what this would be like with oat flour. Thoughts?
We haven’t tried with just oat flour. It doesn’t have the structure that all-purpose GF 1:1 blends have so I’d be worried about it not rising properly or being crumbly without testing ourselves. Sorry I can’t offer more advice on it right now.