This Vegan Lemon Blueberry Bread Loaf is made in one bowl and is super moist and delicious. Its studded with fresh blueberries and scented with fresh lemon zest.
Berry season is almost upon us! I love all berries, but my favorite berries for baking are strawberries and blueberries. I like them because they are sweet and flavorful without a bunch of big seeds. So, this week I bought a bunch of blueberries with one thing in mind: Vegan Lemon Blueberry Bread.
Blueberry and lemon go so well together. Not only does lemon complement blueberries, but the acid also brings out more blueberry flavor. Which is obviously a good thing-- especially in baked goods where flavors can get lost.
Ingredients for Making Vegan Blueberry Lemon Bread
This loaf is incredibly moist, tender and light. It bakes up SO nicely with the lightest crisp top which I love. So lets take about the ingredients you'll need to make it.
Flour: Regular all purpose flour is all you need to make this vegan lemon blueberry loaf. I always use King Arthur brand flour, but if you don't have it in your region, use what you've got!
Leaveners: A combo of baking soda and baking powder keep this loaf nice and light.
Salt: Salt belongs in every bake good. It helps balance and bring out the flavors.
Sugar: Sugar is a crucial element to baked goods. And not only for sweetness. Sugar helps keep this blueberry loaf moist, adds structure and promotes browning.
Canola Oil: Canola oil keeps this loaf soft and moist. If you don't have canola oil, simply use any light tasting oil here.
Plant Milk: I always use So Delicious Unsweetened Plain Coconut Milk, but any plain plant milk will work!
Vegan Yogurt: I use yogurt here to help keep the loaf moist. I perfer So Delicious Unsweetened Plain yogurt, but any unsweetened plant-based yogurt will do. I've also used Forager cashew yogurt.
Lemon Zest and Juice: Lemon zest brings most of the lemon flavor in this Vegan Lemon Blueberry Bread. Juice adds a little flavor but mostly activates the baking soda to help this loaf rise.
Vanilla: I like a hefty 2 teaspoons of vanilla to round out all the flavors.
Blueberries: Cant forget the blueberries! But if you dont like blueberries you could always swap them our for raspberries. YUM. But please do use fresh berries. Stirring frozen berries into batter discolors the batter and they usually aren't as tasty. If you don't have any fresh berries on hand, bookmark this recipe and wait until you do! You will thank me later.
How to Prepare the Loaf Pan
Preparing the loaf pan is super important for easy removal of the baked loaf. And you should always completely remove the loaf before slicing. The move knife marks and imperfection in you pan, the more this Vegan Lemon Blueberry Bread loaf will want to stick.
First, grease the pan liberally with coconut oil or shortening. These are better than oil because for greasing a pan because they stick to the pan better.
Second, and equally as important, take the time to make a parchment sling to help you get the loaf out of the pan once its cool. Simply measure the length of the pan on your parchment paper, cut the paper and insert the sling. It will stick to the coconut oil or shortening and shouldn't move. There should be a couple inches on each side top use as handles.
It will be very hard to remove this loaf if there is no parchment to help coax it out. It takes a little more time to prepare the pan, but I wouldn't tell you to do it if it didn't make a big difference- I promise!
This One-Bowl Blueberry Lemon Loaf is great as an afternoon snack with tea or as a dessert with a dollop of whipped coconut cream. Or even as a more indulgent breakfast. But, I'm not here to tell you when to eat your Blueberry Lemon Loaf- just to give you the recipe to make it.
Looking for More Berry Recipes?
Vegan Lemon Blueberry Bread
- Mixing Bowl
- Measuring Cups and Spoons
- 8x4 Loaf Pan
- Parchment Paper
- 2 Cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Sugar
- 2 tablespoon Lemon Juice The juice of about ½ a lemon. Be sure to zest it before you cut and squeeze it!
- ½ Cup Non-Dairy Plain Unsweetened Yogurt I used So Delicious Plain Unsweetened Coconut Yogurt!
- ½ Cup Plant Milk
- ½ Cup Canola Oil
- 2 teaspoon Vanilla
- The Zest of 1 Lemon
- 1 Cup Fresh Blueberries
- Preheat oven to 350*. Grease an 8x4 loaf pan and line with a parchment sling for easy removal. See photos above!
- In a large bowl, combine sugar, lemon juice, oil, plant milk, yogurt, lemon zest and vanilla extract. Whisk to combine.
- Place a sifter on top of the bowl, being careful not to dip the bottom of the sifter into the liquid. To the sifter, add flour, baking powder, salt and baking soda. Sift into the dry ingredients an whisk to combine.
- Add blueberries and stir to distribute.
- Pour the batter into the loaf pan and gently spread out with a spatula.
- Bake in a 350* oven for 65-75 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool completely before removing from the pan to slice. Enjoy!
Let me know how you liked this recipe!