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Vegan Lemon Blueberry Bread

Last updated on . Originally posted on By 58 Comments

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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 lemon blueberry bread plated and ready to eat

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.

Table Of Contents

Tips for making the Lemon Blueberry Bread

  • Line pan with parchment paper for easy cleanup
  • Use one bowl
  • When making baked goods you usually start with the wet ingredients and add the dry ingredients but with this recipe, you start with the dry ingredients. Let’s shake it up peeps
  • Let the bread cool in the pan for at least 10 minutes before removing it
  • Wait another 10 minutes before cutting with a serrated bread knife

How to make the Vegan Lemon Blueberry Bread

Pre-step

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. (1)

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. (2)

Collage of process shots for the lemon blueberry bread

Step four

Add the wet ingredients to the bowl of dry ingredients. (3)

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. (4)

Step six

Bake for one hour or until tester comes clean.

DING Means Done

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

Collage of process shots for the lemon blueberry bread after it is cooked

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!!

Lemon blueberry bread cut and ready to be eaten

Let’s look at a different angle

Lemon blueberry bread from an overhead view

It’s so moist and delicious!

I plate a piece.

Plated lemon blueberry bread with the cut pieces in the background

Perfect.

I hope you enjoyed this vegan lemon blueberry bread recipe!

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

Other popular quick bread recipes:

And as always, may all your dishes be delish!

If you’ve tried this lemon blueberry bread 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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 20 votes
A piece of lemon blueberry bread plated and ready to eat
Print
Vegan Lemon Blueberry Bread
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
The combination of flavors is so tasty, you are going to love it.
Course: Breads
Cuisine: Breads
Keyword: blueberry bread, lemon blueberry bread
Servings: 10 slices
Calories: 246 kcal
Author: Elaine Benoit
Ingredients
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
Instructions
Make it
  1. Preheat oven to 375 F and line a bread pan with parchment paper
  2. In a bowl, add flours, baking powder, sugar and salt and mix the ingredients together with a spatula
  3. Add apple cider vinegar, milk, maple syrup, lemon juice, zest, vanilla and oil and mix the ingredients together until combined
  4. Fold in the blueberries and pour the lemon blueberry bread batter into the pan
  5. Bake for 1 hour or until tester comes out clean
  6. Let bread cool in pan for 10 minutes before removing to a wire rack
  7. Slice bread
  8. Plate a few slices
  9. Eat a few slices
  10. Enjoy
Recipe Notes

Tips for making the Lemon Blueberry Bread

  • Line pan with parchment paper for easy cleanup
  • Use one bowl
  • When making baked goods you usually start with the wet ingredients and add the dry ingredients but with this recipe, you start with the dry ingredients. Let’s shake it up peeps
  • Let the bread cool in the pan for at least 10 minutes before removing it
  • Wait another 10 minutes before cutting with a serrated bread knife
Nutrition Facts
Vegan Lemon Blueberry Bread
Amount Per Serving (1 slice)
Calories 246 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 159mg7%
Potassium 88mg3%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 14g16%
Protein 4g8%
Vitamin A 10IU0%
Vitamin C 1.4mg2%
Calcium 88mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  2. Annie @ Annie's Noms

    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!

    Reply

    • Elaine

      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!

      Reply

  15. Patty

    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!

    Reply

  16. Dawn - Girl Heart Food

    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 🙂

    Reply

  17. Gloria

    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!!

    Reply

    • Elaine

      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.

      Reply

  25. Shelley

    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!

    Reply

  27. Anne Murphy

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

    Reply

  28. Kelsey

    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!

    Reply

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