This vegan lemon blueberry bread recipe is easy to make and simply scrumptious. It is made with fresh Arizona lemons and organic blueberries that pop in your mouth. Each bite is like sunshine in your mouth.
When it's time to pick lemons in Arizona, it's time to make lemon blueberry bread. There's nothing like fresh lemon juice and lemon zest to make this vegan lemon blueberry bread recipe. And there is nothing like the taste of fresh lemons right off the tree.
Jump to:
In Arizona, lemons ripen in the trees and must be picked in January. However, this year, our cooler-than-usual winter presented a late harvest. In other words, I have hundreds of beautiful lemons.
We share our lemons with our neighbor boys and family, and I juice and zest as many as I can to use when lemons are $1.00 a piece at the grocery store.
Since lemon brings out the berries' flavor, I decided to add some beautiful organic blueberries I found at the market. Blueberry lemon bread, without a doubt, resembles dessert rather than bread.
Like my Orange Cranberry Bread recipe, I made this blueberry lemon bread recipe oil-free and without refined sugar.
Let's make some luscious blueberry lemon bread.
How to Juice and Zest Lemons
- To juice the lemons for the freshest lemon juice, I used my Cuisinart Juicer.
- Although you only needed ½ cup of lemon juice for the blueberry lemon bread, I juiced additional lemons and zest to freeze for later use.
- Make sure to wash all lemons before juicing and zesting.
- Even though the juicer quickly juices the lemons, it helps to strain the juiced lemons to remove any pulp that slips through the juicer.
As you know, lemons, limes, and other citrus are expensive, especially in the off-season. Whether you have a lemon tree in your back year, in-season fruit is cheaper and fresher than off-season fruit.
Instead of wasting money, consider these ways of using in-season fruit and preserving it for later use.
- Juice lemons, oranges, and limes freeze in ice cube trays, or I love using Souper Cubes (2-3 Tablespoons each ice cube reservoir); then transfer into a zip lock bag for easy access to use drinks, sauces, or other recipes calling for citrus.
- Freeze lemon, orange, and lime slices or wedges for up to 3 months to add to summer drinks
- Freshly squeezed citrus juice lasts up to two weeks in the refrigerator.
- Make fresh lemonade
- Zest multiple lemons or other citrus and keep in the refrigerator in a mason jar for up to 2 weeks. Zest can also be frozen in a mason jar or freezer-safe container and scooped out as needed.
Vegan Blueberry Lemon Bread Recipe Ingredients
- All-purpose flour (or flour of choice): for a gluten-free option, choose chickpea flour, or almond flour for a gluten-free option. Or, choose whole wheat or buckwheat flour.
- Baking Powder: a mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking.
- Baking Soda: helps baked goods brown better. And that's because browning occurs better in alkaline batters - add some baking soda to a batter with baking powder, and it'll get to work neutralizing acids, turning them alkaline and encouraging browning
- Salt: enhances the flavor of the other ingredients. Its presence perks up the depth and complexity of other flavors as the ingredients meld. Salt also provides a balance to the sweetness of cake batters—but a salty flavor should not be discernible.
- Fresh Squeezed Lemon Juice: The lemon juice works to super-activate the baking soda or baking powder and creates a little extra loftiness in your baking, and provides the lemon flavoring in the lemon blueberry bread.
- Unsweetened Apple Sauce: used as an egg replacer, unsweetened applesauce is the binder for the bread mixture.
- Lemon Zest: often called a lemon peel, is the small shavings from the brightly colored and intensely flavored outer skin of citrus fruit. Use it to add a tangy zip to the recipe.
- Oat Milk: Or any unsweetened, unflavored plant-based milk. I like oat milk because of its creamy texture.
- Blueberries: Fresh or frozen. If choosing frozen berries, do not thaw them before adding them to the bread recipe.
- Vanilla Extract: it enhances all the other flavors in the recipe, giving it more dimension and flavor.
- Maple Syrup (or coconut sugar): As a substitute for sugar, maple syrup provides an earthy sweetness to a recipe.
Lemon Blueberry Bread Ingredient Substitutions
- Substitute chickpea flour, rice flour, almond flour, or buckwheat flour for all-purpose flour.
- Date syrup or agave is a great substitution for maple syrup in recipes.
- It is always best to use fresh lemon juice, but bottled lemon just can be used in a pinch.
- Choose any plant milk but make sure it's unsweetened plain plant milk.
- Frozen blueberries work well if fresh blueberries aren't available.
How to Make Vegan Lemon Blueberry Bread
One of my favorite parts about this blueberry lemon bread recipe is it all happens in one bowl. Once the dry ingredients are stirred together, the ingredients go into the same bowl.
- Preheat the oven to 350 degrees.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Stir dry ingredients together to ensure the baking powder and baking soda are mixed in.
- If using coconut sugar, stir into the dry ingredients.
- Add the apple sauce, lemon juice, lemon zest, vanilla extract, and oat milk. Also, add maple syrup if used instead of coconut sugar.
- Stir by hand; do not use an electric mixer.
- Do not over-stir; make sure all the ingredients and wet ingredients create a thick and slightly lumpy batter.
- Next, gently fold the blueberries into the batter.
- Using a silicone bread pan or a pan lined with parchment paper, pour bread batter into the pan, scraping down the bowl's sides to get all the batter.
- Then, place ½ cup blueberries into the top of the bread, randomly placing them. This is just for added flavor and for aesthetics.
- Reserve some blueberries to add to the top of the batter once it's poured into the pan.
- The blueberries, however, aren't folded in until the very end, so they maintain firmness and don't break apart.
Recipe FAQs
Generally, any bread that does not contain eggs or dairy (most bagels, sandwich bread, loaves, rolls, buns, pitas, lavish, flatbreads, and crackers fits this definition
Blueberries are lovely, but not on their own unless you add some lemon. The acid complements the rather blandness of the blueberry." So that's it? This is what makes the lemon-blueberry combination so outstanding, refreshing, and addictive
Blueberries have a tartness that can sometimes be overwhelming by itself. Basil, Cinnamon. Ginger, Lavender, Thyme, Mint, and Rosemary are all fantastic giving the blueberry lemon combination depth and sweetness.
Tips
- Another tip is to use a silicone loaf pan or line the pan with parchment paper to avoid using any sprays or oils.
- When the bread is thoroughly cooked, check to make sure it's done by placing a knife in the middle of the loaf pan.
- If it's done, the knife comes out clean. Pop it back into the oven if some batter appears on the blade.
- Freeze fresh juices in season to use throughout the year.
- Allow the bread to cook completely and set it up before removing it from the pan.
- Since lemon blueberry bread is so moist, it is prone to molding at room temperature after about 4-5 days. You can extend the shelf life by wrapping it well and either refrigerating it (for 7-10 days) or freezing it (for up to 3 months).
- If you can wait, cover the bread tightly and patiently wait for a delicious piece of blueberry lemon bread with a cup of your favorite tea or coffee.
So, the next time you crave a sweet treat, try vegan blueberry lemon bread.
More Vegan Dessert Recipes
If you love this vegan lemon blueberry bread recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Lemon Blueberry Bread
Ingredients
Vegan Blueberry Lemon Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ salt
- ½ cup fresh lemon juice
- 2 Tablespoons lemon zest
- ½ cup unsweetened apple sauce or 1 flax egg
- ½ cup oat unsweetened oat milk or any unsweetened plant-milk of choice
- ½ cup maple syrup or ¾ cups coconut sugar
- 1 teaspoon vanilla extract
- 2 cups blueberries divided (reserve ½ cup for the top of the bread)
Instructions
- Preheat the oven to 350 degrees.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Stir dry ingredients together to ensure the baking powder and baking soda are mixed in.
- If using coconut sugar, stir into the dry ingredients.
- Add the apple sauce, lemon juice, lemon zest, vanilla extract, and oat milk. Also, add maple syrup if used instead of coconut sugar.
- Stir by hand; do not use an electric mixer.
- Do not over-stir; make sure all the ingredients and wet ingredients create a thick and slightly lumpy batter.
- Next, gently fold the blueberries into the batter.
- Using a silicone bread pan or a pan lined with parchment paper, pour bread batter into the pan, scraping down the bowl's sides to get all the batter.
- Then, place ½ cup of blueberries on top of the bread, randomly placing them. This is just for added flavor and aesthetics.
- Cook for 50-55 minutes. If using a silicone pan, check the bread at 45 minutes since it cooks quickly.
- To check to make sure the bread is cooked through, place a knife through the middle. It should come out clean. If there is batter on the blade, cook for an additional 5 minutes.
Notes
- Choose fresh blueberries in season or frozen blueberries if fresh are not available.
- If using frozen berries, do not thaw the berries; use them in their frozen state
- Choose fresh lemon juice and zest over bottled lemon juice.
- Applesauce is a great egg replacer, but you can also use a flaxseed egg or any egg replacer.
- Use unsweetened plain plant milk.
- Make sure to fold the blueberries and reserve some to place on top of the bread before baking.
- Using parchment paper lined in a bread pan or choosing a silicone bread pan allows for oil-free baking.
- Another tip is to use a silicone loaf pan or line the pan with parchment paper to avoid using any sprays or oils. Since lemon blueberry bread is so moist, it is prone to molding at room temperature after about 4 to 5 days. You can extend the shelf life by wrapping it well and either refrigerating it (for 7-10 days) or freezing it (for up to 3 months).
- Allow the bread to cook and set up before removing it from the pan.
- Freeze fresh juices in season to use throughout the year.
- If it's done, the knife comes out clean. Pop it back into the oven if some batter appears on the blade.
- When the bread is thoroughly cooked, ensure it's done by placing a knife into the middle of the loaf pan.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Dora Ferraro
This is by far the best blueberry lemon loaf I have made EVER!!! Thank you to Kathy!! 👍💕
Kathy Carmichael
Hi Dora,
I'm so glad to hear that! Thank you so much for taking the time to comment and rate the recipe. I appreciate it.
Jan
Good morning Kathy,
I made this Blueberry Bread recipe for the 4th of July dessert and it was lovely and a big hit. I'm sure I will be making it again and again.
Thanks for all the time you take developing tasty and healthy vegan recipes.
Kathy Carmichael
Hi Jan, I'm so glad you liked the blueberry bread. You will probably enjoy my apple and pumpkin bread recipes for this fall. Than you for your feedback. I appreciate it.
Kathryn Pusateri
Made this recipe and I love it. Again, it needs to cook a bit longer -maybe 20 minutes so that it isn't so moist- but it is delicious.
Cathy on another note
I am looking for an oil free vegan jackfruit nugget-Have you been able to perfect a recipe for that?
Thank you for all the work you do!!!!!
Kathy Carmichael
Hi Kathryn, thank you for the suggestion. Everyone's oven is different; it also depends on your chosen flour. That is a great tip! I have not made a jackfruit nugget, only a tofu nugget. But, I'm happy to give it a try! Stay tuned.
Rosebud
WINNER! KEEPER!
Excellent taste, thank you!
Kathy Carmichael
I'm so glad you liked it. Thank you for your feedback! I appreciate it.
Jodi Gibson
Excellent dessert or for breakfast. Son is vegan and this will stay in the rotation for days he comes for dinner.
Kathy Carmichael
Hi Jodi, thank you for your feedback. I am so glad your son liked the lemon blueberry bread!
Melody Sieglitz
hi Kathy love all your recipes!! Quick question can i use Oat flour for the Lemon Blueberry Bread?
Kathy Carmichael
Hi Melody, thank you. I'm so glad you like the recipes. Yes, you can use oat flour. It may take a little longer to cook so it may take more time. Just keep an eye on it in the oven. Let me know how it goes 🙂
Angela
This looks absolutely beautiful! I would also like to make these in a 12 count cupcake pan. How many minutes would I bake them for?
Kathy Carmichael
Hi Angela, you can bake them at 350 degrees for 30 minutes. Check them with a toothpick in the center to make sure they are cooked through. If not add 5 more minutes.
Diana
Has anyone made this recipe as muffins?
Kathy Carmichael
Hi Diane, I have, and it works well. However, make sure you use muffin wrappers or a silicone pan, so they don't stick.
rcf90
I will probably try this with a mix of AP and white whole wheat flour. It works well in a lot of bread recipes I have tried. I have a lot of blueberries (we have bushes) to use. Thanks for posting it.
June
I'm a little confused. I thought all-purpose flour is the same as wheat flour. What's the difference?
Kathy Carmichael
Hi June, all-purpose flour, also known as white flour, is usually made from a mix of hard and soft wheat to achieve the ideal protein content. The bran and germ are removed. I buy unbleached all-purpose flour.
On the other hand, whole-wheat flour is made up of the whole wheat kernel—endosperm, bran, and germ. Because of this, it has a higher protein content than all-purpose, as well as more fiber, nutrients, and flavor. Because the bran and germ get in the way of gluten formation, whole-wheat flour has a bad rap for making baked goods dense.
Either flour can be used or a combination of both for the lemon blueberry bread.
Barbara Kay
What a great explanation! I've never heard that, but so appreciate your detailed info, Thanks!!
Kathy Carmichael
Hi Barbara. You are very welcome. I hope you enjoy the recipe 🙂
Donna
I am excited about trying this recipe this weekend. Your photos are amazing! I would like to replace the maple syrup with agave. Do you have any thoughts/insights about that? Thanks.
Kathy Carmichael
Hi Donna, you can easily replace the maple syrup with gave. I haven't tried it, so let me know how it goes. I hope you enjoy the recipe.
Donna R
Kathy,
I wish you could see and smell my loaf... it is amazing! This is my first time cooking a loaf, and I believe I may have done something wrong because, while it is perfect on the outside and tastes delicious (and smells even better), it is a little wet/moist on the inside. Maybe that is how it is supposed to be, but it does not look as dry as your photo. I'll try it again. Thanks for the GREAT recipe!
Kathy Carmichael
Donna, did you let it rest and set up? Or it may just need to bake a little longer. Did you test it with a knife to make sure it came out clean?
Donna R
You are so kind to reply! I did both. I'm baking it longer by the slice in my toaster oven--- as I eat it, It's perfect. Thanks!
Kathy Carmichael
Donna, I'm so glad it worked out. And I'm glad you liked the lemon blueberry bread. I love toasting slices in the toaster oven too 🙂
Donna Lohman
Hi Kathy, the bread looks delicious!!! I can't wait to try it.
For the all-purpose white flour, Can I use oat or wheat flour instead?
Does it taste just as good?
Thank you for sharing your love of food.
Kathy Carmichael
Hi Donna, someone tried Bob Mill's 2-1 gluten-free four today and it turned out delicious. I would use oat flour before wheat flour. Sometimes wheat flour makes things a bit drier than oat flour. I hope you enjoy the recipe.
Ruth Petrucci
You show your bread in a glass pan without parchment paper and not Silicone pan. Is it really the recipe in that pan you have given us in about.
Kathy Carmichael
Hi Ruth, of course, it's the same recipe. I sprayed it with water because I ran out of parchment paper at the last minute. Mine actually stuck a little bit, so I wanted to remind you to use the parchment paper or a silicone pan, so yours doesn't stick like mine did.
Ruth Petrucci
Thank you.