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Vegan Lemon Blueberry Bread

4.97 from 30 votes

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.

Lemon Blueberry Bread Recipe

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.

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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.

Pin it now to save for laterPin Recipe

Vegan Lemon Blueberry Bread

Sweet blueberries are packed into this homemade lemon blueberry bread, for a delicious healthy breakfast or snack.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Yield 10 – 13 slices
5 from 30 votes

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

Try serving it with this Frappuccino Recipe or some Whipped Coffee.
 

Have you made this recipe?

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Published on August 22, 2021

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12 Comments

Leave a comment or reviewLeave a rating
    • 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 ❤

  1. Jack says

    5 stars
    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

      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!

  2. 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.

  3. Bonnie says

    5 stars
    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.

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