Moist vegan lemon blueberry bread made with fresh lemon zest and juicy blueberries. Moreover, it’s dairy-free, egg-free, and easy to bake.
🛒 Ingredients (1 Loaf)
- 2 cups all-purpose flour
- ¾ cup sugar or coconut sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 large lemon
- ⅓ cup vegetable oil or melted coconut oil
- ¾ cup plant-based milk
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat blueberries)
🍞 How to Make Vegan Lemon Blueberry Bread
Step 1: Prepare the Batter
First, preheat oven to 175°C (350°F) and line a loaf pan.
Next, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.
Step 2: Mix Wet Ingredients
Then, add oil, plant milk, lemon juice, and vanilla. Stir gently until combined.
Step 3: Add Blueberries
After that, toss blueberries with flour and fold them into the batter.
Step 4: Bake
Finally, pour batter into the pan and bake for 50–55 minutes until golden and set.
⭐ Tips for Perfect Lemon Blueberry Bread
- Firstly, coat blueberries to prevent sinking.
- Moreover, avoid overmixing to keep the loaf tender.
- Additionally, use fresh lemon juice for best flavor.
- Finally, let bread cool before slicing.
🔄 Variations to Try
- Glazed: Drizzle lemon icing on top
- Whole Wheat: Use half whole-wheat flour
- Sugar-Free: Use maple syrup or date sugar
- Nutty: Add chopped almonds or walnuts
- Mini Loaves: Reduce baking time by 15 minutes
💚 Health Benefits
Blueberries are rich in antioxidants and vitamin C.
Moreover, lemon supports digestion and immunity.
Because it’s egg-free and dairy-free, it’s lighter to digest.
As a result, this bread is both wholesome and satisfying.
🧒 Kid-Friendly Version
- Use less lemon zest for mild flavor
- Add mini blueberries
- Sprinkle a little sugar on top
- Serve with dairy-free yogurt or nut butter
🥗 Nutrition Facts (Per Slice – Approx.)
- Calories: 220 kcal
- Carbohydrates: 32 g
- Protein: 4 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 15 g
- Sodium: 180 mg
