Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!
The fresh combination of plump blueberries and bright lemon come together to make this delightful Lemon Blueberry Bread. So soft and moist, every bite of the vanilla and lemon-glazed vegan loaf tastes just like summer! I think you’re really going to love this.
This vegan one-bowl sweet bread couldn’t be easier to make. Simply fold the blueberries and lemon into the batter, then sit back while you sip on a mango smoothie and wait for it to bake.
Dressed in a creamy and zesty lemon and vanilla glaze, this vegan lemon blueberry loaf could easily be turned into vegan muffins. The combination is always a refreshing and bright start to your day!
Fresh or frozen blueberries
Both fresh and frozen blueberries can be used in this lemon blueberry bread. If you use fresh berries, look for blueberries that are plump and without any bruises. Blueberries come into season in summer, usually from June until September.
If using frozen berries, rinse them well and pat dry with a paper towel. Toss them in flour before folding them into the dough to prevent them from leaking their color too much or sinking to the bottom.
How to make a lemon blueberry loaf
Once your loaf pan is ready and your oven is preheating, whisk the wet ingredients together in a large bowl. Add the dry ingredients to the same bowl and stir until just combined. Toss the blueberries in a bit of flour before folding them into the batter.
Pour the batter into your prepared pan and bake until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan before transferring it to a rack to cool completely.
Finish by whisking all of the glaze ingredients in a small bowl. Pour it over the completely cooled lemon blueberry bread and leave it to set before slicing and serving.
Tips and substitutions
- Less sweet – Use just half a cup of sugar for a less sweet bread.
- Non dairy milk – Any non dairy milk will work in this bread!
- Different berries – Substitute the blueberries for fresh or frozen raspberries, blackberries, or strawberries.
- Tossing the berries in flour keeps them suspended in the bread. Don’t skip this part!
- Don’t over mix the dough or your bread will be dense.
Can it be made gluten free?
I haven’t tested this recipe with gluten free flour. If you want to try, use a 1:1 gluten free flour blend instead of all purpose flour.
Storing and freezing
Keep your glazed and cooled lemon blueberry bread at room temperature for a few days. It stays fresh for a bit longer when kept covered in a container in the fridge.
The loaf is freezer friendly but will need to be wrapped well in plastic wrap and foil to avoid freezer burn. It freezes well for up to 3 months.
Looking for more summery vegan desserts?
Lemon Blueberry Bread
Ingredients
- 3/4 cup unsweetened soy milk
- 1 cup granulated sugar
- 2 tablespoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon extract, optional
- 1/2 cup melted vegan butter
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries or frozen
- 2 tablespoons all purpose flour
Glaze
- 2 tablespoons melted vegan butter
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a standard metal loaf pan (9×5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.
- In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.
- To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.
- Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.
- Fold the blueberries into the batter, gently.
- Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.
- Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).
- Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.
Video
Notes
- I haven’t tested this with gluten free flour, so I’m not sure if it will work or not. Use a quality gluten free all purpose mix for best results.
- You could go down to probably ½ cup sugar for a less sweet bread.
- You can use any non-dairy milk you like place of the soy milk.
- This would also work well with raspberries or even chopped strawberries.
I’ve made this recipe before. Why did the ingredients lists 2 cups of all purpose flour and then it lists 2 tablespoons of all-purpose flour?
Sorry if that is confusing! The 2 tablespoons are for tossing with the blueberries (step 4), so the berries don’t all sink to the bottom of the loaf as it cooks. Hope that helps!
I took this to our weekly family dinner. My husband and I are the only vegans. The whole family loved it. My granddaughter’s boyfriend said it was the best “cake” he’d ever had, my daughter wished it had been bigger so she could have a second slice – which she never does and my 11 year old granddaughter wants this cake to be her birthday cake!
Hi Cara. I am thrilled that the bread was a huge hit with your family! Thank you for taking time to share this terrific review! What a fun family tradition! Wishing you lots of happy cooking!
How does it freeze? Nora-love all of your recipes!
Hi Robin. Thank you for loving my recipes! I appreciate you! The loaf is freezer friendly but will need to be wrapped well in plastic wrap and foil to avoid freezer burn. It freezes well for up to 3 months. I hope this helps! Happy cooking!
I just love this recipe. I’ve been making it weekly this summer.
Another delicious recipe Nora!!! I wish I could rate this 10 stars! I’ve made this literally a dozen times and done it exactly as written and also with modifications using other berries and it’s perfect every time. It is a fan favourite and request by vegans and non vegans alike.
I’ve made it with fresh and frozen blueberries and prefer fresh as they don’t bleed but that’s a user error not the recipe. I’ve made it with frozen raspberries and I had fantastic results. I’ve also cut the sugar to 3/4cup as the fresh blueberries in season now are naturally super sweet. I’ve even used cake flour instead as that’s all I had left and it is so good and tender but doesn’t fall apart. You can’t go wrong with this recipe.
I’m in the process of making a blueberry and a raspberry versions for a large bbq that I’m attending next weekend so I’m testing to see how well the freeze (never had the chance to freeze them since they get eaten too quickly).
I am also going to make muffins instead of loaves for the freezer.
Hi Michelle. I’m totally with you on this recipe, I love how delicious it turns out every single time! I love the idea of trying it with different berries! Thank you for sharing all of your wonderful ideas and recipe experience! I also appreciate your stellar review! Have fun at the barbecue! Wishing you lots of happy cooking!
Absolutely delicious! Have made it twice in the past month for non vegan friends. They raved about it!
I made this and I was impressed. The flavors meshed together so well. It turned out flavorful, spongy & delicious. The recipe was easy to follow. I o m ly got a couple slices because my family devoured it so fast. Thanks for another great recipe.
Hi Sophia. I’m thrilled that you love the bread recipe! Thank you for sharing your recipe experience and your glowing review! Wishing you lots of happy cooking!