Lemon Blueberry Bread

I can never resist a good quick bread recipe. Favorites like my nutty pecan banana bread and moist pumpkin chocolate chip bread are perfect for breakfast and dessert, and any time in between. This vegan lemon blueberry bread is like a mashup of a vegan lemon loaf and blueberry muffins. You get the zesty, bright flavour of lemon, along with the sweetness of juicy, ripe blueberries.

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.

Why I Have This Lemon Blueberry Bread Recipe On Repeat

• No dairy or eggs. I make my lemon loaf 100% vegan, but you won’t even miss the eggs and dairy. The vegan yogurt in this recipe adds moisture to the batter without thinning it out.
• Flavourful. There’s a delicious combination of tart lemon and sweet blueberries in every bite.
• Icing-like glaze. With its thick drizzle of lemon glaze, this vegan lemon blueberry bread looks more like a loaf cake than a quick bread!
• Mixer optional. Like most quick breads, this one comes together lickety-split with or without a mixer.

Notes on Ingredients 

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• 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 equal parts vanilla paste.
• Lemon zest – Zest the lemons before juicing them.
• Regular vegan yogurt – You can use store-bought or homemade vegan yogurt.
• Lemon juice – Freshly squeezed is essential for fresh lemon flavour.
• All-purpose flour – Sift the flour before using it in the recipe.
• Baking powder and soda – Make sure the leavening you’re using isn’t expired.
• Blueberries – Fresh is best, but frozen will work too. If you’re using frozen, you don’t need to thaw them first.

Lemon Glaze

• Powdered sugar – Also known as confectioners’ sugar.
• Vegan milk – Any unflavored variety.
• Lemon juice – Again, this should be freshly squeezed.

How to Make Blueberry Lemon 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. A light coating of flour helps to prevent the blueberries from sinking in 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. 

Add the Glaze

• Make the glaze. Whisk the powdered sugar, vegan milk, and lemon juice until fully combined.
• Drizzle. Pour the glaze over the bread, letting it drip down the sides.

Tips for a Perfect Loaf

• 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!

Variations

This vegan lemon blueberry bread is perfect as-is, but here are a few ideas for switching things up:

• Different berries. Use strawberries or raspberries instead of blueberries for a different spin on this recipe.
• Without glaze. Skip the glaze and sprinkle coarse Demerara sugar over the top of the bread before baking for some sparkle, crunch, and sweetness.
• Lemon zest. For extra lemon flavour, add finely grated lemon zest to the glaze.

How to Serve This Lemon Blueberry Bread

For a pretty presentation, serve this vegan lemon blueberry loaf with fresh berries and a dollop of cashew cream or coconut whipped cream. A scoop of vegan vanilla ice cream is delicious, too!

How to Store

• Store airtight. 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.
• Freeze it. 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.

More Quick Bread Recipes

• Cranberry Orange Bread
• Strawberry Banana Bread
• Vegan Banana Bread
• Vegan Zucchini Bread

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!