Lemon Blueberry Bread
Lemon Blueberry Bread:
2 cups (250 g) all purpose flour*
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
1/2 cup (113 g) neutral oil
1 cup (200 g) organic granulated sugar
1 tbsp dairy free yogurt, room temperature
1 tbsp vanilla extract
3/4 cups (180 mL) dairy-free milk, room temperature
1 pint fresh blueberries, rinsed
1 tbsp all purpose flour
3 tbsp lemon zest (from 1–2 large lemons)
1/2 batch vegan blueberry frosting
Lemon Simple Syrup:
1/4 cup (50 mL) lemon juice (1–2 large lemons)
1/4 cup (50 g) sugar
Blueberry Frosting:
1 cup (226 g) vegan butter, room temperature
3–4 cups powdered sugar, sifted
1/2 cup blueberry jam*
1 tsp vanilla, for flavor
Optional fresh blueberries
Instructions
Prep: Preheat the oven to 350F, and line a pound loaf pan (about 8″) with parchment paper. Measure out all ingredients. Toss the blueberries in the extra tablespoon of all purpose flour and set aside.
Rub the sugar with the lemon zest: In a large bowl, rub the sugar and the lemon zest together between clean fingers to help bring out the lemon oil and flavors.
Make the batter: Add in the oil, dairy free yogurt, vanilla extract, and salt to the rubbed sugar and whisk just until mixed. Then add in the baking powder and baking soda, and whisk again.
Finish the batter: Add in the flour and dairy free milk, and whisk JUST until the flour is combined. Pour in the blueberries, and fold evenly into the batter.
Bake: Pour the blueberry lemon loaf batter into the prepared pan, and place onto a baking sheet just incase of any extra spillage. Bake for 65-70 minutes, or until a toothpick comes out clean. If you notice that your loaf is browning too much towards the end you can cover it with parchment paper.
While the loaf is baking: Make the lemon syrup and blueberry frosting. For the syrup- in a small saucepan, heat the lemon juice and sugar until dissolved. Then pour into a heat-safe jar and let cool while your lemon blueberry loaf bakes.
For the frosting: Use a hand mixer or a stand mixer with whisk attachment to make the blueberry frosting.
Cream the vegan butter until fluffy, about 3 minutes.
Then add in 1 cup of powdered sugar at a time, mixing in between.
Spoon in the blueberry jam, along with the vanilla, and continue mixing until combined. Note: If the frosting is looking like it could start to split, add in another cup of powdered sugar.
Cool: Once out of the oven, brush the loaf with the lemon syrup and let cool completely before you frost or ice.
Slice and enjoy!
I recently tried this vegan lemon blueberry bread recipe and found it to be a fantastic treat for anyone looking for a dairy-free and egg-free dessert. What I loved most about this recipe was how the lemon zest rubbed right into the sugar really intensified the citrus flavor, making every bite bright and fresh. The use of neutral oil instead of butter kept the bread moist without overpowering the fruity notes. One important tip I learned is to toss the blueberries in an extra tablespoon of flour before folding them into the batter. This simple step helps prevent the berries from sinking to the bottom during baking, ensuring even distribution throughout the loaf. Also, baking at 350°F for about 65 minutes worked perfectly for my oven, but I recommend checking with a toothpick after 60 minutes to avoid over-baking. The lemon simple syrup added a wonderful moistness and enhanced the lemon flavor when brushed on the warm loaf. For the frosting, using vegan butter whipped until fluffy made a creamy base, and blending in blueberry jam gave it a natural sweetness and beautiful color. I found that adding powdered sugar gradually helps prevent the frosting from getting too runny or splitting. For a dairy-free milk substitute, I used oat milk at room temperature, which blended smoothly into the batter. The final loaf was wonderfully soft, with delicate crumb and a perfect balance between tart lemon and sweet blueberry notes. I topped mine with some fresh blueberries for an extra pop of color. If you’re looking for an easy one-bowl recipe that’s both vegan and free from eggs and dairy, this lemon blueberry loaf is a winner. It’s great for breakfast, afternoon tea, or as a light dessert. Plus, the homemade blueberry frosting can be customized with less sugar or extra jam for your preferred sweetness. Baking this loaf not only fills your home with a refreshing aroma but also yields a satisfying treat that friends and family will enjoy.
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