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Close up of a slice of blueberry lemon bread

Vegan Lemon Blueberry Bread

Megan Calipari
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.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American
Servings 1 8x4 Loaf


  • Mixing Bowl
  • Measuring Cups and Spoons
  • Whisk
  • 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!
Keyword baking, Blueberry Lemon Loaf, Blueberry Recipes, Pound Cake