Sweet, juicy blueberries brighten this homemade lemon blueberry bread — a delicious, wholesome option for breakfast or a snack the whole family will enjoy.
This lemon blueberry quick bread is perfect to have on hand for guests, a baby shower, brunch, or a leisurely weekend breakfast. It makes great use of fresh or frozen blueberries and yields a moist, fluffy loaf without eggs or yeast.
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How to make the lemon blueberry bread
Preheat the oven to 350°F and grease a 9×5 loaf pan.
In a large bowl, whisk together the dry ingredients (do not add the lemon zest or blueberries yet). In a separate bowl or the same bowl, add the remaining wet ingredients and mix until combined, creating a batter.
Gently fold in the blueberries and lemon zest, being careful not to crush the berries — if some burst, the loaf will still taste great, though the color will be more purple.
Spoon the batter into the prepared pan and smooth the top. Bake on the center rack for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Serve the loaf plain or finish it with melted coconut butter, a simple vanilla icing, or a glaze made from 1/2 cup powdered sugar and 1 tablespoon milk or lemon juice.
Store leftovers loosely covered at room temperature overnight, refrigerate for 3–4 days, or slice and freeze individual pieces for at least one month.
Above – watch the vegan lemon blueberry bread recipe video
The recipe was adapted from the author’s blueberry bread and vegan lemon bread recipes.
Pin
Vegan Lemon Blueberry Bread
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar (or xylitol for sugar-free)
- 3/4 cup milk of choice
- 1 cup blueberries (fresh or thawed frozen)
- 1/4 cup oil (or substitute applesauce for fat-free)
- 1/4 cup lemon juice
- zest of 1 large or 2 small lemons (about 1 tbsp total — do not omit)
Instructions
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The bread works well with spelt, white, oat, or gluten-free all-purpose flour. The oil version yields a richer texture; substitute applesauce or mashed banana if you prefer a fat-free loaf.
Preheat the oven to 350°F and grease a 9×5 loaf pan. Stir the dry ingredients in a large bowl, then whisk in the wet ingredients (except the blueberries). Fold in the blueberries very gently so they don’t burst. Smooth the batter into the pan and bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
If desired, frost with melted coconut butter or a simple glaze made from 1/2 cup powdered sugar and 1 tablespoon milk or lemon juice.
Video
Notes
Healthy Quick Bread Recipes
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