Vegan Lemon Blueberry Bread

5 from 14 votes

Vegan lemon blueberry bread is oil-free, nut-free, and refined sugar-free. It is made with fresh Arizona lemons and organic blueberries that pop in your mouth. Each bite is like sunshine in your mouth.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 168kcal

Author: Kathy Carmichael

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