Sweet and juicy blueberries are packed into this homemade lemon blueberry bread, for a delicious healthy breakfast or snack that the whole family will love.
This is a wondeful recipe to keep on hand for any time you have guests or family visiting, or if you ever find yourself in need of an easy option for a baby shower, brunch party, or fancy weekend breakfast.
The blueberry lemon quick bread is a great way to use up fresh blueberries, and it always turns out deliciously moist and fluffy, without any eggs or yeast required.
You may also like these Buffalo Cauliflower Wings
More Blueberry Recipes
How to make the lemon blueberry bread
Gather all of your ingredients, and preheat the oven to 350 F.
Grease a 9×5 loaf pan, then set it aside.
Stir all dry ingredients – not including the blueberries or lemon zest – in a large bowl until evenly mixed. Add all remaining ingredients except the berries, and whisk to form a batter.
Finally, add the berries and stir very gently so they don’t break and turn the entire loaf purple. (If they do happen to break, the purple loaf will still taste delicious!)
Smooth the batter into the prepared pan, and place on the oven’s center rack. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Serve plain, or frosted with your favorite vanilla icing or melted coconut butter, or glaze with 1/2 cup powdered sugar combined with 1 tbsp milk of choice or lemon juice.
Leftovers can be stored loosely covered on the counter overnight and refrigerated for 3-4 days after that. Or they can be sliced and frozen for at least a month.
Above – watch the vegan lemon blueberry bread recipe video
The recipe was adapted from my Blueberry Bread and this Vegan Lemon Bread.
Vegan Lemon Blueberry Bread
Ingredients
- 2 cups flour (For low carb, try this Almond Flour Banana Bread)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar, or xylitol for sugar free
- 3/4 cup milk of choice
- 1 cup blueberries, fresh or thawed frozen
- 1/4 cup oil, or sub applesauce for fat free
- 1/4 cup lemon juice
- zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)
Instructions
- *The bread works with spelt, white, oat, or gf all purpose flour. I prefer the oil version's flavor and texture, but if you're used to the texture of fat free baked goods then it's fine to sub applesauce or mashed banana.Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir dry ingredients in a large bowl, then whisk in everything but the blueberries. Add the berries, stirring very gently so they don't break and turn the loaf purple (which would still taste good, so no worries if they do burst). Smooth into the pan. Bake 50-55 minutes or until a toothpick inserted into the center comes out clean. If desired, frost the loaf with either melted coconut butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice or lemon juice.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Healthy Quick Bread Recipes
Anonymous says
FYI your content is being copied here:
CCK Media Team says
Hi, thanks so much for letting us know! Unfortunately this happens so often that we just don’t even go after it anymore because it was becoming a full time job and they still don’t stop. But we still appreciate so much when people let us know about it ❤
Barbara O says
Great bread recipe – it makes for a great afternoon snack!
CCK Media Team says
Thank you for trying it 🙂
Jack says
Delicioussss! I had a bunch of oranges lying around so I made cranberry orange bread instead of blueberry lemon. I’ll definitely be making it again with bluebs and lemon though! I used Bob’s Red Mill GF flour and it worked great. The bread texture itself is so moist. I couldn’t find our loaf pan so I put it in a baking dish that’s like… idk… 8×10 or something? I only had to bake it about 40 min instead of an hour.
CCK Media Team says
Your version sounds fantastic!
Lily says
Could I bake this in a 8×4 inch loaf pan? Thanks in advance.
CCK Media Team says
Hi! We honestly have never tried so don’t know how/if it will turn out. Please be sure to report back if you experiment!
jas says
can this be made into muffins? if so, does the baking time change?
CCK Media Team says
It can! For muffins (instead of cupcakes), just don’t frost them. Press a few blueberries into each muffin before baking, or very carefully stir a small handful of blueberries into the batter at the very end.
Here’s the muffin/cupcake version: https://chocolatecoveredkatie.com/vegan-lemon-cupcakes/
Lori says
Hello Katie! I’m getting ready to make your recipe but I wanted to ask you if I can replace the xylitol with Monk fruit? I don’t have any xylitol and I do not want to use sugar. Have you tried this? Thank you.
Bonnie says
Most weekends I try to make some thing special for breakfast for my kids. This weekend, I decided to try this recipe because I had all of the ingredients. It did not disappoint. It is moist and fluffy and absolutely delicious. Also helps that it was very easy to make. Thank you for this. It is a big hit in my house.
Janice says
This is a very easy and delicious recipe! I used three mini loaf tins to give this wonderful tasting bread as gifts. I followed the recipe as written and baked for 48 minutes and they came out perfect. Thank you for sharing 🍋💙🍞