Easy Vegan Lemon Blueberry Loaf (moist & fluffy)
A soft and moist vegan lemon blueberry loaf packed with juicy berries and bright citrus flavor. This easy, one-bowl quick bread is finished with a simple lemon glaze.
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Servings: 8 slices
Calories: 255kcal
Equipment
- 1 Mixing Bowl
- 1 Loaf Pan
Ingredients
Dry
- 1½ cups 180 g all-purpose flour
- ¾ cup 150 g sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet
- ¾ cup 180 ml unsweetened plant milk
- ⅓ cup 80 ml neutral oil (canola or avocado)
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest (about 1 lemon
- 1 teaspoon vanilla extract
Add-in
- 1 cup fresh or frozen blueberries
Glaze
- ¾ cup 90 g powdered sugar
- 1-2 tablespoon fresh lemon juice
- Optional: ½ teaspoon lemon zest
Instructions
For the Loaf
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper.
- In a large bowl, whisk together the dry ingredients until well combined.
- In another bowl, whisk together the wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Lightly toss the blueberries with a teaspoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
Glaze time
- While the loaf is baking, whisk powdered sugar with lemon juice until smooth and pourable. Adjust with more sugar or juice if needed.
- Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely . Once the loaf is completely cool (another 5 mins), drizzle the glaze over the top and let it set another 10-15 minutes before slicing.
Notes
Toss blueberries in flour - Lightly tossing the blueberries with about 1 teaspoon flour helps prevent them from sinking to the bottom of the loaf while baking.
Do not overmix the batter - Stir until the ingredients are just combined. Overmixing can make quick breads dense instead of light and tender.
Use fresh or frozen blueberries - Both work well. If using frozen blueberries, add them straight from the freezer and do not thaw to prevent the batter from turning purple.
Cool completely before glazing - If the loaf is still warm, the glaze will melt and soak into the bread instead of forming a drizzle on top.
Storage - Store the loaf covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The loaf can also be frozen (without glaze) for up to 2 months.
Nutrition
Serving: 1slice | Calories: 255kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 120mg | Potassium: 70mg | Fiber: 1.5g | Sugar: 20g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg