Description
This lemon blueberry bread is tender, moist, and bursting with bright citrus flavor and juicy blueberries. Finished with a simple lemon glaze, it’s the perfect sweet treat for any time of day and easy to make in just over an hour.
Ingredients
- For the Loaf Cake:
- 1 cup (200g) cane sugar or any granulated sugar
- ½ cup (100g) oil (melted if using coconut oil)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract or paste
- 2 teaspoons lemon zest (from two lemons)
- 1 cup (240g) vegan yogurt, plain and unsweetened
- ⅓ cup lemon juice (from two lemons)
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup blueberries + 1 tablespoon flour (for tossing)
- ⅓ cup extra unfloured blueberries (for topping)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (180°C). Spray a 9×5 loaf pan with oil and set aside.
- In a large mixing bowl or stand mixer, whisk sugar, oil, lemon extract, vanilla extract, and lemon zest for about 3 minutes until combined.
- Add vegan yogurt and lemon juice. Whisk for 30 seconds. Scrape down the sides.
- In a separate bowl, mix flour, baking powder, baking soda, and sea salt. Add to wet ingredients and mix until just combined. Scrape down sides again.
- Toss blueberries in 1 tablespoon flour and gently fold into the batter.
- Pour batter into the prepared loaf pan and smooth the top. Add the extra ⅓ cup of unfloured blueberries on top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Mix powdered sugar, vegan milk, and lemon juice until smooth. Adjust thickness if needed.
- Once loaf is fully cooled, drizzle glaze over the top and let it run down the sides. Slice and serve.
Notes
- No stand mixer required—you can mix everything by hand.
- Ensure the loaf is fully cooled before adding the glaze, or it will melt.
- Use a kitchen scale for accurate results.
- For a more vibrant yellow color, add a few drops of yellow food coloring (optional).
- Store at room temperature (wrapped or in an airtight container) for 3–5 days. Freeze unglazed up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 205
- Sugar: 22g
- Sodium: 183mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
