Lemon Blueberry Bread
This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. Perfect for an afternoon snack, breakfast, or dessert, it will quickly become your go-to treat!
I can never resist a good quick bread recipe. Whether it’s nutty pecan banana bread or moist pumpkin chocolate chip bread, I love how quick breads are so versatile you can serve them from breakfast to dessert and any time in between! And friends, this vegan lemon blueberry bread is definitely a recipe you’ll want to eat all day long.
The bread itself is ultra-moist, with the perfect tender crumb thanks to the addition of vegan yogurt and those juicy berries. Then, we take things to the next level by adding a tart lemon glaze. It’s absolutely divine!
Why You’ll Love this Lemon Blueberry Bread Recipe
Here’s why this vegan lemon blueberry bread will become a new favourite:
- Moist. Some lemon bread recipes have a tendency to be dry, but this one is made with yogurt, which allows you to add moisture to the batter without thinning it out.
- Flavourful. The combination of tart lemon and sweet blueberries makes every bite an absolute delight.
- Pretty. Most quick breads have a rustic appearance, but this vegan lemon blueberry bread is sure to get oohs and ahhs when you serve it at a party!
- Easy. Like most quick breads, this one comes together lickety-split.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Loaf Cake:
- Cane sugar – Not all sugars are vegan, so be sure to read the label.
- Oil – If you’re using coconut oil, melt it first.
- Lemon extract – This adds loads of bright lemon flavour.
- Vanilla extract or paste
- Lemon zest – Zest the lemons before juicing them.
- Regular vegan yogurt – You can use store-bought or homemade vegan yogurt.
- Lemon juice
- All-purpose flour – Sift the flour before using it in the recipe.
- Baking powder
- Baking soda
- Sea salt
- Blueberries – Fresh is best, but frozen will work too.
For the Lemon Glaze:
- Powdered sugar – Also known as confectioners’ sugar.
- Vegan milk – Any unflavored variety.
- Lemon juice
How to Make Lemon Blueberry Bread
The hardest part about making this lemon blueberry bread is waiting for it to be done so you can enjoy a slice! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/180°C and position a rack in the middle of the oven. Grease a 9×5 loaf pan with oil or nonstick spray.
Mix the wet ingredients. Whisk the sugar, oil, extracts, and lemon zest in a large bowl or the bowl of a stand mixer for about 3 minutes, or until incorporated. Whisk in the vegan yogurt or lemon juice and scrape down the sides.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and sea salt in a small bowl.
Finish the batter. Pour the dry ingredients into the wet ingredients and mix on low speed until incorporated, scraping down the sides as needed.
Add the berries. In another small bowl, toss the blueberries in the flour, then fold them into the batter.
Bake. Transfer the batter to the prepared pan and smooth the top with a spatula. Drop additional blueberries onto the top and bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out mostly clean.
Cool. Let the bread cool for 10 minutes in the pan, then turn it out onto a wire rack to finish cooling.
Finish. Whisk the powdered sugar, vegan milk, and lemon juice until fully combined. Pour this mixture over the bread, letting it drip down the sides.
Tips for Success
These simple tips and pointers will help you make sure your vegan lemon blueberry bread turns out perfect!
- Don’t over-mix the batter. Over-mixing will lead to dense, dry bread, and nobody wants that.
- Make sure all ingredients are at room temperature before starting. This helps ensure everything is evenly blended and it also helps your batter hold more air when beaten, giving your bread a lighter texture.
- Let the bread cool completely before glazing. Otherwise, the glaze will melt and soak into the bread and run off the sides.
- Sift the powdered sugar if needed. If you notice the powdered sugar is lumpy, it’s a good idea to sift it first so you don’t end up with lumps in your icing!
This vegan lemon blueberry bread is perfect as-is, but here are a few ideas for switching things up:
- Use strawberries or raspberries instead of blueberries for a different spin on this recipe.
- Skip the glaze and sprinkle coarse Demerara sugar over the top of the bread before baking for some sparkle, crunch, and sweetness.
- For extra lemon flavour, add finely grated lemon zest to the glaze.
How 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.
Can This Recipe Be Frozen?
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. Thaw the bread on the counter overnight before serving.
Enjoy friends! If you make this vegan lemon blueberry bread, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Quick Bread Recipes
- Cranberry Orange Bread with Orange Glaze
- Strawberry Banana Bread (Gluten Free + Vegan)
- One-Bowl Vegan Banana Bread
- Easy Vegan Zucchini Bread
Lemon Blueberry Bread
For the Loaf Cake
- 1 cup cane sugar, 200g or any granulated sugar
- ½ cup oil, 100g, if using coconut oil ensure it’s melted
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract or paste
- 2 teaspoons lemon zest, from two lemons
- 1 cup regular vegan yogurt, plain and unsweetened
- ⅓ cup lemon juice, from two 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, plus 1⁄3 cup extra blueberries for the topping
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
For the Loaf Cake
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.
- Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.
- In a small bowl, mix the flour, baking powder, baking soda, and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.
- In another small bowl, toss the blueberries in the flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Pour the batter into the loaf pan and use your spatula to smooth down the top. Top the batter with the extra 1/3 cup of un-floured blueberries.
- Bake the loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!
For the Lemon Glaze
- Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.
- Do I Need a Stand Mixer? Nope! You can do everything by hand if you like, it just takes longer. But, at the same time, it’s a good workout!
- How to Tell When Your Loaf is Done: Bake your loaf cake until a toothpick comes out clean, or with barely any crumbs on it.
- Let the Loaf Cool Before Icing: If the lemon loaf is too warm, the icing will become runny and thus messy. If you let the cake cool completely, though, you’ll have more control over how the glaze settles.
- Can I Make the Glaze Ahead? Sure! You can store it in your fridge up to 2 days ahead of time, if needed.
- Weighing Out: I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time.
- It isn’t necessary, but you can add a few drops of yellow food colouring/gel to give this that quintessential yellow(er) colour too.
- **bring all ingredients to room temperature.
- 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. 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.