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Vegan lemon blueberry bread on wood board with one slice cut

Lemon Blueberry Bread

Print Recipe
This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. So easy to make too!
Course Breads, Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 205
Author Jessica Hylton

Ingredients

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 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 unfloured blueberries for the topping

For the Lemon Glaze

Instructions

For the Loaf Cake

  • Preheat the oven to 350°F/180°C. Spray a 9x5 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.

Video

Notes

  • 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.

Nutrition

Calories: 205kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 183mg | Potassium: 35mg | Fiber: 1g | Sugar: 22g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg