Lemon Blueberry Bread

This lemon blueberry bread is a bright and tender loaf bursting with juicy blueberries and fresh citrus flavor. Topped with a sweet-tart lemon glaze, it strikes the perfect balance of tangy and sweet. Whether you’re serving it at brunch, for dessert, or as an afternoon snack, this simple vegan recipe is easy to make and even easier to love.

Why You’ll Love This Recipe

• Bright citrus flavor: Fresh lemon juice and zest pack every bite with zing.

• Super moist: Vegan yogurt and oil keep the crumb incredibly soft and tender.

• Loaded with berries: Bursting with blueberries for fruity pops of sweetness.

• Easy to make: No fancy tools required—just a bowl and a whisk.

• Vegan-friendly: Dairy-free and egg-free, without sacrificing flavor or texture.

• Versatile: Serve as breakfast, dessert, or a snack.

• Freezer-friendly: Great for baking ahead and saving for later.

• Kid-approved: Naturally sweet with fun bursts of berry.

• Customizable: Adjust glaze thickness or add your favorite extras.

• No mixer needed: Can be made entirely by hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Loaf Cake

• 1 cup cane sugar (or any granulated sugar)

• ½ cup oil (melted if using coconut oil)

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract or paste

• 2 teaspoons lemon zest (from 2 lemons)

• 1 cup plain unsweetened vegan yogurt

• ⅓ cup lemon juice (from 2 lemons)

• 2 cups all-purpose flour, sifted

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¾ teaspoon sea salt

• 1 cup blueberries + 1 tablespoon flour (to coat)

• ⅓ cup additional blueberries for topping

For the Lemon Glaze

• 1 cup powdered sugar

• 1 tablespoon vegan milk

• 1 tablespoon lemon juice

Directions

1. Preheat your oven to 350°F (180°C). Spray a 9×5-inch loaf pan with oil and set aside.

2. In a large bowl, whisk together the sugar, oil, lemon extract, vanilla extract, and lemon zest for about 3 minutes until fully combined.

3. Add in the vegan yogurt and lemon juice. Whisk for 30 seconds, scraping down the sides as needed.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt.

5. Add the dry ingredients to the wet and mix on low or by hand until just combined. Scrape the sides again.

6. In another small bowl, toss 1 cup of blueberries with 1 tablespoon of flour. Gently fold them into the batter, taking care not to overmix.

7. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining ⅓ cup of uncoated blueberries on top.

8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

9. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

10. Once cool, drizzle with lemon glaze and let it set before slicing.

To Make the Lemon Glaze

1. In a small bowl, mix powdered sugar, vegan milk, and lemon juice until smooth.

2. Adjust thickness with more sugar or lemon juice if desired.

3. Drizzle over the cooled loaf and let set before serving or storing.

Servings and timing

• Servings: 16 slices

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Add poppy seeds: Stir in 1 tablespoon for a lemon-poppy seed twist.

• Use frozen blueberries: Just don’t thaw before folding into the batter.

• Make it gluten-free: Use a gluten-free 1:1 baking flour blend.

• Coconut glaze: Substitute lemon juice with coconut milk in the glaze for a tropical flavor.

• Extra citrusy: Add a bit more lemon zest to the batter and glaze.

• Nutty addition: Fold in ½ cup chopped walnuts or almonds.

• Berry blend: Use a mix of blueberries and raspberries.

• Mini loaves: Divide batter into mini loaf pans and adjust baking time.

• Make it a cake: Bake in a round pan and serve with whipped topping.

• Food coloring: Add yellow coloring for a brighter loaf (optional).

Storage/Reheating

At room temperature: Store the bread in an airtight container for 3–5 days. Make sure the glaze is set before wrapping.
In the refrigerator: Keeps well for up to a week, especially in warmer climates.
To freeze: Freeze unglazed or fully set glazed bread for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, just add them frozen and don’t thaw first. This prevents them from bleeding too much color into the batter.

What kind of yogurt should I use?

Use plain, unsweetened vegan yogurt for the best results. Almond, soy, or coconut-based varieties all work well.

Do I need to use lemon extract?

Lemon extract boosts the citrus flavor, but if you don’t have it, you can add extra lemon zest instead.

How do I keep the blueberries from sinking?

Toss them in a little flour before folding into the batter. This helps suspend them throughout the loaf.

Can I skip the glaze?

Yes, the loaf is still delicious without it, but the glaze adds a lovely tangy-sweet finish.

Can I make this without oil?

For an oil-free version, try substituting applesauce, though the texture may be slightly different.

Is this bread very sweet?

It has a moderate sweetness that balances nicely with the tart lemon. You can reduce the sugar slightly if you prefer.

Can I make muffins with this recipe?

Yes, just divide the batter into muffin tins and bake for 18–22 minutes, checking for doneness.

What’s the best way to zest lemons?

Use a microplane or fine grater, avoiding the bitter white pith beneath the skin.

Can I double the recipe?

Yes, you can double it and bake in two loaf pans. Adjust baking time if needed.

Conclusion

Lemon blueberry bread is a refreshing and delightful treat that brings together the best of citrus and berry flavors in one moist, easy-to-make loaf. With a tender crumb, sweet-tart glaze, and simple ingredients, it’s the perfect go-to recipe for any time of year. Whether you’re baking for brunch, gifting, or just indulging in a slice with tea, this loaf is sure to impress.