Description
This vegan lemon blueberry bread is light and fluffy, perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup neutral oil
- 2 teaspoons vanilla extract
- Zest from 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing the blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment or grease it well.
- In a big bowl, toss together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine your non-dairy milk, oil, vanilla, lemon zest, and lemon juice. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients and gently fold together until mostly combined. Don’t over-mix.
- Toss the blueberries with the tablespoon of flour and fold them into the batter.
- Scrape the batter into the prepared pan and smooth the top. Optionally, sprinkle with extra berries or sugar.
- Bake for 50-60 minutes. Allow to cool in the pan for 10 minutes before transferring to a rack.
Notes
- Feel free to swap out 1/2 cup of the flour for oat flour if desired.
- Coconut sugar can be used instead of granulated sugar for a different flavor.
- Use almond or oat milk for a vegan alternative.
- If using frozen blueberries, there’s no need to thaw them.
- Let cool slightly for the best serving experience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg