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Vegan Lemon Blueberry Bread

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This vegan lemon blueberry bread recipe is so tasty it’s one of my favorite breads. The lemon and blueberry flavors complement each other perfectly which makes this bread a great addition to any breakfast table.

A piece of blueberry bread on a plate with a few pieces on a wire rack behind itPin

I discovered this bread when we went to a coffee shop in Northampton (MA).  It was a vegan lemon blueberry millet bread that Christopher and I chowed down the last time we were there.

And although I thought it was delicious, I didn’t really like the crunch of the millet. Not sure why. So, I decided to make my own version but without the millet.

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Helpful tips

  • Line pan with parchment paper for easy cleanup.
  • This is a one bowl recipe.
  • Don’t over mix, mix until just combined.
  • This is a moist bread, but when you test it, your cake tester should come out clean.
  • Let the bread cool in the pan for at least 10 minutes before removing it and placing it on a wire rack.
  • Wait another 10 minutes before cutting it into slices and make it easy on yourself and use a serrated bread knife.
slices of lemon bread on a wire rack with the bread behind itPin
Photo Credit: Dishes Delish.

How to make lemon blueberry bread


Preheat the oven to 375 degrees Fahrenheit and line a bread pan with parchment paper.

Step one

Gather the ingredients: blueberries, lemon, baking powder and flour. (A)

Step two

Place flours, coconut sugar, baking powder and salt in a mixing bowl.

Step three

Zest half a lemon, squeeze the juice out of that same lemon half and gather the almond milk and oil. (B)

Photo on left - blueberries, flour, sugar, baking powder and lemon on a wooden board. On right - lemon juice, zest, milk and oilPin

Step four

Add the wet ingredients to the bowl of dry ingredients. (C)

Step five

Mix the ingredients together with a spatula until just combined, do not over mix.  Fold in blueberries and pour batter in bread pan. (D)

All the ingredients in a glass bowl and the batter in the pan with parchment paperPin

Step six

Bake for one hour or until tester comes clean.

DING Means Done

Look at the bread just out of the oven! (1)

The bread fresh out of the oven still in the pan and then out on a wire rack coolingPin

Let the bread cook for 10 minutes in the pan before removing to a wire rack. (2)

Time to cut some pieces and eat it!!

Slices of the blueberry bread on a wire rack and a piece on a white plate in the backgroundPin

Let’s look at a different angle

Overhead view of the bread sliced on a wire rack along with the knifePin

It’s so moist and delicious!

I plate a piece.

A piece of bread on a small plate with the the rest of it on a wire rack behind itPin


I hope you enjoyed this vegan lemon blueberry bread recipe!

Please feel free to leave me a comment. What is your favorite sweet bread

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Three slices of bread on a wire rack with the rest of the loaf - squarePin

Vegan Lemon Blueberry Bread

The combination of flavors is so tasty, you are going to love it.
4.70 from 23 votes
Print Pin Rate
Course: Breads
Cuisine: Breads
Keyword: blueberry bread, lemon blueberry bread
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 246kcal


Here we are!

  • 1 cup spelt flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 1/3 cup olive oil or any vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon 2 – 3 tablespoons
  • 1 cup blueberries


Make it

  • Preheat oven to 375 F and line a bread pan with parchment paper
  • In a bowl, add flours, baking powder, sugar and salt and mix the ingredients together with a spatula
  • Add apple cider vinegar, milk, maple syrup, lemon juice, zest, vanilla and oil and mix the ingredients together until combined
  • Fold in the blueberries and pour the lemon blueberry bread batter into the pan
  • Bake for 1 hour or until tester comes out clean
  • Let bread cool in pan for 10 minutes before removing to a wire rack
  • Slice bread
  • Plate a few slices
  • Eat a few slices
  • Enjoy
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Helpful tips
  • Line pan with parchment paper for easy cleanup.
  • This is a one bowl recipe.
  • Don’t over mix, mix until just combined.
  • This is a moist bread, but when you test it, your cake tester should come out clean.
  • Let the bread cool in the pan for at least 10 minutes before removing it and placing it on a wire rack.
  • Wait another 10 minutes before cutting it into slices and make it easy on yourself and use a serrated bread knife.


Serving: 1slice | Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 88mg | Fiber: 3g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 88mg | Iron: 1.1mg
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Originally published in October of 2017.

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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. I’m glad I saw this! I’m always wanting to make bread, and then realizing that I’ve run out of eggs. It looks perfect!!

  2. This bread look fabulous; lemon and blueberry is a killer combo!! – I love the meaning behind your tattoos; I got a star at 18 to rebel against my parents because I’d been a good girl all my life… then kind of regretted it later because really I AM a good girl haha!! I thought I’d never get another one, but when our dog passed in April, (she was called Poppy) I felt the strongest urge to have a poppy flower somewhere on me as something to remember her by. I’m terrified of needles, but I went through the pain for her. I also want an Autumnal leaf somewhere as she loved crunchy leaves; I’ve never heard of anyone else with one! I’d love to see a pic!

    1. As I would love to see yours Annie. My autumn leaf resembles the beech nut leaf from our childhood home, but it’s never very colorful!

  3. This lemon blueberries combo makes me crave for sweets. For sure, my waist will be screaming for mercy on this. But, I’ll ignore that lol..

  4. Ooooh, I saw this on Instagram but missed that it’s vegan too! Awesome! Hard to find a paleo baked good that’s also vegan.

  5. Love the sound of this bread. I have spelt flour in the pantry that I’ve been meaning to use so perfect timing! I wish I had a slice right now.

  6. It looks delicious but spelt flour is not paleo ! maybe arrowroot flour will work or coconut flour to be paleo friendly

    1. You are so right. Taking all the paleo references out. It’s funny, I originally took it out and then this morning before I published the post, I put it back in thinking it was paleo! Thanks for pointing that out!

  7. I am so glad that I came across this wonderful recipe – I have a container of blueberries just waiting to be used in something amazing!

  8. Lemon and blueberries, such a delicious combo, one of my favorite! Up to now I’ve only used spelt flour to make rustic breads, I have to try using it in desserts and this cake seems to be the best of starts! Pinning for later!

  9. I picked some wild blackberries last week and made a blackberry lemon loaf. Though, mine wasn’t vegan. It’s also blueberry season around here so this bread would be lovely to make! Looks super moist and would be perfect with my coffee right about now 🙂

  10. I love the flavour combination of lemon and blueberries. I have not tried this is a VEGAN loaf. Although I don’t need to, I have experimented with several gluten-free recipes in the past. I need to have some on hand when friends come over to visit. I would devour this for breakfast, warmed up, covered in butter LOL!!

    1. Thanks, Gloria. Everything is better with butter! I love making breads gluten free too! This one isn’t but switching out the spelt flour with a combo of almond flour, coconut flour and tapioca flour is also great in this bread. I’ve done it both ways in the past.

  11. Banana bread is great, but it’s nice to see something a little different. I could have this any day of the week!!

  12. I love making similar breads at home but never tried a vegan one! Love your idea and will definitely try it)

  13. The texture of this bread looks fantastic! Interesting that the wet/dry ingredients are mixed in a different order than standard baking recipes. Lemon and blueberry go SO well together – I bet this loaf would be a huge hit with my family!

  14. Wow!! This doesn’t look vegan at all. I have been curious about spelt flour but have never tried it. Where can you buy it?

    1. Cathleen, I usually get it at our local Whole Foods but you can also find it on Amazon and I bet your local health food store!

  15. This is such a pretty, flavorful bread. It is so nice to find a vegan recipe. I can make this for my vegetarian family members.

  16. I love all the nutritious whole-grain goodness here, and all those wonderful blueberries! Healthy and lots of great flavor! Definitely a yummy addition to breakfast, or a real treat for an afternoon snack!

  17. Lemon and blueberry are so good… And I’ve finally started working with almond flour – I love it in quick breads like this!

  18. I have been looking for new breads to try out for breakfast at my house! School mornings are hard (we are not morning people) so bread like this is always a great idea!

  19. Lemon and blueberry are one of my favorite combos. And this bread looks perfect! Would love a big piece with my afternoon coffee. 😀

  20. I have been craving the lemon blueberry combo for sometime now so I found this recipe and make it today. I let it cook for so long (we’ll over one hour) and it absolutely did not cook through. I don’t know what happened or why it wouldn’t cook. All the edges were nice and crispy but the middle never was able to cook. I won’t make it again

    1. I’m sorry to hear that Luisa. It is a moist bread, but it should have cooked through. I wonder if our ovens differ in heat or our altitudes are different.

    2. Agree with you. Tasty but Not cooked through. Going back to my other recipe. Maybe I’ll just add blueberries and lemon to that one. Sad! 😟

      1. I’m so sorry to hear that the recipe didn’t work for you, Dawn. It is a very moist bread but it’s always cooked through when I make it. I wonder if it’s an altitude thing?

        1. I actually think for the amount of liquid more flour is required. But like I said really like the flavor just will make some adjustments in my end.

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