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.
I went to make this bread and realized I didn’t have any lemons, so I did it with an orange instead. It was DELIGHTFUL! Such a yummy spring time bread that was very quick and easy to make. Also, this recipe works really well with King Arthur GF Measure-for-Measure flour. Can’t wait to make this bread again (and hopefully actually have lemons this time)!
SO GOOD!! This was the perfect quick bread for the start of spring. These two never fail to put out an easy, delicious recipe 🙂
OMG thanks so much Rosalie
So moist! So easy! We all loved it! I will definitely be making this again! Thank you for the recipe!
Your so welcome!
Absolutely delicious recipe! Very easy to make and everyone loved it. Made it gluten free and it came out amazing!
Awesome!
did you have to bake it for longer ? I’m new to gf baking and finding things under done when they appear to be done
They should still come out clean with a toothpick, but sometimes yes they do take longer. If the top is cooking too fast, you can cover with foil
I loved this recipe! It’s so simple to make and it came out so moist and delicious. It was a hit for everyone I made it for. l made it gluten free so it didn’t rise as it could have. I baked it for 50 minutes and it didn’t brown much either. Either way, it still came out great and expect to make this again soon!
Glad that you enjoyed it either way!
5+⭐️⭐️⭐️⭐️⭐️ absolutely delicious made it exactly like the recipe . thank you for sharing. I’m going to post it and I know people are going to ask me to make them one.
i love that! So happy it was a hit
I loved the texture of this- very moist and spongy. I coated my berries in flour before combining them in but the still mostly sunk to the bottom. Still a fantastic recipe though I wonder at calling it a “bread” recipe instead of “cake” because it comes together with a batter rather than a dough.
Just used this recipe to make muffins. So delicious and just a hint of sweetness. I didn’t bother glazing them because they are perfect without.
So glad that you enjoyed these Barbara!