How to Make Vegan Lemon Blueberry Bread – A Must-Try Recipe

Why You’ll Love This Vegan Lemon Blueberry Bread

This vegan lemon blueberry bread is the perfect combination of refreshing citrus, natural sweetness, and a soft, moist texture—all while being 100% dairy-free and egg-free! Whether you’re looking for a delicious breakfast, snack, or dessert, this easy-to-make loaf is sure to become a favorite. Here’s why you’ll absolutely love this recipe:

1. Bursting with Flavor – A Refreshing, Tangy-Sweet Treat

The magic of this lemon blueberry bread comes from the perfect balance of citrus and fruitiness. Every bite delivers a zesty, bright lemon flavor paired with juicy, naturally sweet blueberries, creating an irresistible combination.

Why This Flavor Works So Well:

Lemon juice & zest give this bread a refreshing, tangy taste that enhances the overall flavor without overpowering the sweetness.
Blueberries add bursts of natural sweetness, making every bite juicy and flavorful.
The combination of sweet and tart makes this bread light and refreshing, rather than overly rich or heavy.

Pro Tip: Using fresh blueberries gives the best texture, but frozen blueberries work just as well—just toss them in a little flour before adding to the batter to prevent them from sinking.

2. Soft, Moist & Egg-Free – The Perfect Texture Without Eggs

One of the biggest challenges in egg-free baking is achieving the right texture, but this vegan lemon blueberry bread is just as soft, fluffy, and moist as traditional versions!

What Makes It So Moist & Tender?

Flax Eggs: Instead of traditional eggs, we use flax eggs (ground flaxseeds + water), which help bind the ingredients together while keeping the loaf soft and fluffy.
Plant-Based Milk: Almond, oat, or soy milk adds creaminess and moisture to prevent dryness.
Coconut Oil or Vegan Butter: This helps create a tender crumb and rich texture, making the bread soft without being greasy.

Pro Tip: If you love extra moist bread, add a tablespoon of unsweetened applesauce or coconut yogurt to enhance the richness even further!

3. Dairy-Free & Easily Gluten-Free – A Recipe for Everyone

This recipe is completely dairy-free and egg-free, making it perfect for plant-based diets, and can be easily adapted for gluten-free eaters as well.

Why This Recipe Works for Different Diets:

Dairy-Free: Uses plant-based milk and vegan butter or coconut oil instead of dairy-based ingredients.
Egg-Free: Instead of eggs, it relies on flax eggs or chia eggs, making it completely plant-based.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend, or use a mix of almond flour and oat flour for a naturally gluten-free version.

Pro Tip: For the best gluten-free texture, use a 1:1 gluten-free baking blend with xanthan gum to help maintain structure and fluffiness.

4. Easy & Foolproof Recipe – Simple Ingredients & No Complicated Steps

You don’t need to be a pro baker to make this vegan lemon blueberry bread—it’s a one-bowl, mix-and-bake recipe that comes together effortlessly!

Why This Recipe Is So Easy:

Minimal Ingredients: Uses simple pantry staples that you probably already have.
No Fancy Techniques Required: Just whisk, mix, fold in the blueberries, and bake!
One-Bowl Method: Reduces cleanup time and makes the process beginner-friendly.
Freezer-Friendly: Make it ahead of time and store slices in the freezer for quick snacks.

Pro Tip: To make this even more foolproof, measure your ingredients accurately and avoid overmixing the batter to keep the bread light and fluffy.

This vegan lemon blueberry bread is everything you want in a homemade loaf—flavorful, moist, and easy to make, all while being dairy-free, egg-free, and easily gluten-free. Whether you enjoy it fresh out of the oven, lightly toasted with vegan butter, or drizzled with a lemon glaze, it’s guaranteed to be a must-try recipe you’ll make again and again!

Now that you know why this lemon blueberry bread is so delicious and easy, let’s get baking!

Ingredients for Vegan Lemon Blueberry Bread

The secret to perfectly moist and flavorful vegan lemon blueberry bread is in using high-quality plant-based ingredients that work together to create a soft, fluffy texture with a refreshing citrusy taste. This recipe is designed to be dairy-free, egg-free, and easily gluten-free, making it a great option for various dietary preferences. Here’s everything you need:

Dry Ingredients – The Foundation of the Loaf

The dry ingredients provide structure and texture, ensuring the bread holds together while remaining light and airy.

1. All-Purpose Flour (or Gluten-Free Flour Blend)

Traditional all-purpose flour is ideal for achieving a soft and fluffy loaf with a slight chewiness.
If making a gluten-free version, use a 1:1 gluten-free flour blend (such as Bob’s Red Mill or King Arthur’s GF blend), which includes xanthan gum to help with binding.
You can also use oat flour for a heartier, whole-grain option.

2. Almond Flour (Adds Moisture and a Nutty Flavor)

Almond flour brings a subtle nutty flavor and keeps the loaf extra moist by retaining moisture in the batter.
It also adds healthy fats and protein, making the bread slightly more nutritious.
If you don’t have almond flour, you can replace it with more all-purpose flour or oat flour, but the loaf may be slightly denser.

3. Baking Powder & Baking Soda (Leavening Agents for a Fluffy Loaf)

Baking powder and baking soda are essential for making the bread light, airy, and well-risen.
They react with the acidity of lemon juice, helping the batter to rise and preventing it from becoming dense.
Always use fresh baking powder and baking soda for the best results—expired leavening agents won’t create the necessary rise!

Wet Ingredients – Keeping the Bread Moist & Flavorful

The wet ingredients bring moisture, richness, and citrusy brightness to the loaf while keeping it completely dairy-free and egg-free.

1. Fresh Lemon Juice & Zest (Adds Brightness and a Citrusy Aroma)

Fresh lemon juice is the star ingredient, giving the bread its signature tangy flavor.
Lemon zest (the outer yellow peel) contains essential oils that enhance the citrus aroma, making the loaf even more fragrant.
Pro Tip: Use fresh lemons instead of bottled lemon juice, as bottled versions can have a slightly bitter aftertaste.

2. Plant-Based Milk (Almond, Oat, or Soy for Creaminess)

A splash of plant-based milk helps create a smooth and creamy batter without needing dairy.
Almond milk is light and neutral, allowing the lemon flavor to shine.
Oat milk is naturally sweet and adds a bit more body to the loaf.
Soy milk has a slightly higher protein content, which can help with structure.
Pro Tip: If you want a richer texture, use coconut milk (the beverage, not canned coconut milk) for extra creaminess.

3. Maple Syrup or Coconut Sugar (Natural Sweetener Options)

Maple syrup gives a subtle caramel-like sweetness that enhances the flavors without overpowering the citrus.
Coconut sugar is a great alternative for a lower-glycemic, slightly nutty sweetness.
If you prefer a traditional approach, you can use organic cane sugar or brown sugar.
Pro Tip: If using liquid sweeteners, reduce the amount of plant-based milk slightly to maintain the right batter consistency.

4. Flax Eggs (For Binding and Structure)

Since this is an egg-free recipe, flax eggs serve as the perfect binder.
A flax egg is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, then letting it sit for 5 minutes to form a gel-like consistency.
This acts like an egg by holding the ingredients together and adding moisture.
Pro Tip: If you don’t have flaxseeds, you can substitute chia seeds for the same effect!

5. Coconut Oil or Vegan Butter (Adds Richness)

Coconut oil gives the bread a soft and tender crumb while keeping it dairy-free.
If you prefer a more neutral flavor, opt for melted vegan butter instead.
Olive oil or avocado oil can also be used for a heart-healthy alternative.
Pro Tip: If you want an oil-free version, replace the oil with unsweetened applesauce or coconut yogurt for a moist texture.

Add-ins & Toppings – Extra Flavor and Sweetness

1. Fresh or Frozen Blueberries (Bursting with Antioxidants and Natural Sweetness)

Blueberries not only add a pop of sweetness but also bring a burst of antioxidants and fiber.
Fresh blueberries work best, but frozen blueberries can also be used—just toss them in flour before adding to the batter to prevent them from sinking.
If you love extra fruity flavors, try mixing in raspberries or chopped strawberries for a variation.
Pro Tip: If using frozen blueberries, do not thaw them before adding them to the batter, as they may turn the loaf purple!

2. Optional Glaze (Powdered Sugar + Lemon Juice for an Extra Zing)

A simple lemon glaze can take this bread to the next level by adding a sweet, citrusy finish.
To make it, whisk together:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- A splash of plant-based milk (if needed for consistency)
Drizzle the glaze over the cooled loaf for an extra layer of sweetness and shine.
Pro Tip: For a healthier alternative, skip the powdered sugar and brush the loaf with a mixture of maple syrup and lemon juice instead!

With these carefully selected plant-based ingredients, this vegan lemon blueberry bread turns out soft, moist, and bursting with flavor every time. The combination of fluffy flour blends, tangy lemon, juicy blueberries, and natural sweeteners makes this a healthy yet indulgent treat.

Step-by-Step Guide – How to Make Vegan Lemon Blueberry Bread

Making vegan lemon blueberry bread is simple, foolproof, and requires just a few basic steps. This step-by-step guide will ensure you get a perfectly soft, moist, and flavorful loaf every time.

Step 1: Prepare the Ingredients

Before you start, it’s important to have all your ingredients measured and ready. Preparation helps ensure a smooth baking process and prevents last-minute scrambling for ingredients.

1. Preheat the Oven & Prepare the Loaf Pan

Set your oven to 350°F (175°C) and allow it to preheat while you prepare the batter.
Grease a 9×5-inch loaf pan with coconut oil, vegan butter, or a light coating of cooking spray.
For easier removal, line the pan with parchment paper, leaving some overhang on the sides. This makes it simple to lift the loaf out once baked.

2. Make the Flax Eggs (Vegan Egg Substitute)

In a small bowl, combine 2 tablespoons of ground flaxseeds with 5 tablespoons of water.
Stir well and let the mixture sit for 5-10 minutes until it thickens and turns into a gel-like consistency.
This acts as a binding agent, replacing traditional eggs while keeping the loaf moist and structured.

Pro Tip: If you don’t have flaxseeds, you can substitute with chia seeds using the same method!

Step 2: Mix the Batter

Now that your ingredients are prepped, it’s time to combine the dry and wet ingredients to form the batter. Be careful not to overmix, as this can affect the loaf’s texture.

1. Whisk Together All Dry Ingredients

In a large mixing bowl, whisk together:

1 ¾ cups all-purpose flour (or gluten-free blend)
½ cup almond flour (adds moisture and a soft texture)
1 teaspoon baking powder & ½ teaspoon baking soda (helps the bread rise)
¼ teaspoon salt (enhances the flavors)

Pro Tip: If using a gluten-free flour blend, check if it already contains xanthan gum. If not, add ½ teaspoon xanthan gum to prevent a crumbly texture.

2. Mix the Wet Ingredients

In a separate medium bowl, whisk together:

½ cup plant-based milk (almond, oat, or soy)
⅓ cup maple syrup or coconut sugar (for natural sweetness)
¼ cup melted coconut oil or vegan butter (adds richness)
¼ cup fresh lemon juice & zest of 1 lemon (adds bright citrus flavor)
Prepared flax eggs (for binding and moisture)
1 teaspoon vanilla extract (optional, but enhances flavor)

Pro Tip: To intensify the lemon flavor, add ¼ teaspoon lemon extract in addition to the zest!

3. Gradually Fold the Wet Mixture into the Dry Ingredients

Slowly pour the wet ingredients into the dry ingredient bowl, stirring gently with a spatula.
Mix until just combined—the batter should be slightly thick but smooth.
Avoid overmixing, as this can make the loaf dense instead of light and fluffy.

Pro Tip: If your batter looks too thick, add 1-2 tablespoons of plant-based milk to loosen it slightly.

Step 3: Add Blueberries & Bake

1. Gently Fold in Fresh or Frozen Blueberries

Measure 1 cup fresh or frozen blueberries.
If using frozen blueberries, toss them with 1 tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom.
Carefully fold them into the batter using a spatula to evenly distribute them.

Pro Tip: If you love extra fruitiness, add an extra handful of blueberries or mix in chopped raspberries for a berry medley!

2. Pour the Batter into the Loaf Pan & Smooth the Top

Transfer the batter into the prepared loaf pan.
Use a spatula to spread it evenly, ensuring the top is level for even baking.

3. Bake to Perfection

Place the loaf in the preheated oven (350°F/175°C) and bake for 45-50 minutes.
Halfway through baking, check if the top is browning too quickly—if so, tent the loaf with foil to prevent over-browning while the inside bakes through.
To check for doneness, insert a toothpick or skewer into the center of the loaf—it should come out clean or with just a few moist crumbs.

Pro Tip: If using frozen blueberries, the baking time may increase by a few minutes due to the extra moisture.

Step 4: Cool & Serve

Proper cooling is key to achieving the perfect texture and making slicing easier.

1. Let the Bread Cool in the Pan for 10 Minutes

Once baked, remove the loaf from the oven and let it sit in the pan for 10 minutes.
This allows it to firm up slightly, making it easier to transfer to a cooling rack.

2. Transfer to a Wire Rack to Cool Completely

Carefully lift the loaf out using the parchment paper overhang.
Place it on a cooling rack and allow it to cool for at least 30 minutes before slicing.
This helps prevent the loaf from becoming crumbly or falling apart.

Pro Tip: If you love warm bread, let it cool for at least 15 minutes before slicing to avoid a gummy texture.

3. Add a Finishing Touch (Optional Glaze or Toppings)

Once the loaf has cooled, you can add a delicious topping:

Lemon Glaze: Mix ½ cup powdered sugar with 2 tablespoons fresh lemon juice and drizzle it over the loaf.
Dust with Powdered Sugar: A light sprinkle adds extra sweetness and elegance.
Extra Blueberries & Lemon Zest: Garnish the top with fresh blueberries and a little extra zest for a vibrant presentation.

Pro Tip: If you prefer a healthier alternative, drizzle the loaf with maple syrup and lemon juice instead of powdered sugar.

By following these simple steps, you’ll have a perfectly soft, moist, and tangy-sweet vegan lemon blueberry bread that’s both delicious and easy to make. Whether you enjoy it plain, toasted with vegan butter, or drizzled with glaze, this versatile loaf is a guaranteed crowd-pleaser!

Now that your bread is ready, check out the Tips & Variations section for ways to customize it even further!

Tips & Variations for the Best Vegan Lemon Blueberry Bread

This vegan lemon blueberry bread is already soft, moist, and bursting with citrusy flavor, but there are plenty of ways to customize and enhance it to suit your dietary preferences and taste. Whether you need a gluten-free version, a healthier oil-free option, or simply want to make it even more moist and flavorful, these expert tips and variations will help you perfect your loaf!

1. Gluten-Free Version – Swap All-Purpose Flour with a Gluten-Free Blend or Oat Flour

If you’re gluten-free, you can still enjoy this delicious loaf with a few simple adjustments!

Best Gluten-Free Flour Options:

1:1 Gluten-Free Flour Blend – The easiest swap! Choose a pre-mixed gluten-free flour blend that contains xanthan gum to help with texture and structure.
Oat Flour – Gives the bread a slightly denser but soft and chewy texture. If making your own, blend gluten-free oats into a fine flour.
Almond Flour & Oat Flour Mix – A combination of almond flour (for moisture) and oat flour (for structure) creates a naturally gluten-free alternative with a tender crumb.
Coconut Flour (Not Recommended Alone) – Coconut flour is highly absorbent, so if using it, mix it with another flour like almond or oat flour to prevent a dry loaf.

How to Adjust for Gluten-Free Baking:

Increase moisture – Gluten-free flours tend to absorb more liquid, so add an extra tablespoon of plant-based milk if needed.
Let the batter rest – Allow the batter to sit for 5-10 minutes before baking. This helps hydrate the gluten-free flour and improves the texture.
Use a binding agent – If your GF flour blend doesn’t contain xanthan gum, add ½ teaspoon xanthan gum to prevent crumbliness.

Pro Tip: Gluten-free breads tend to dry out faster, so store them tightly wrapped or slice and freeze for longer freshness!

Related Recipe: Want more gluten-free desserts? Try our Gluten-Free Vegan Brownies for another delicious treat!

For more gluten-free baking tips, check out The Celiac Disease Foundation.

2. Make It Oil-Free – Use Unsweetened Applesauce Instead of Coconut Oil

Looking for a lower-fat and oil-free alternative? Swap the coconut oil or vegan butter for unsweetened applesauce to make this recipe even healthier without compromising moisture.

Why Applesauce Works:

Naturally Moisturizing – Applesauce keeps the bread soft and tender, preventing dryness.
Adds Subtle Sweetness – The natural sugars in applesauce enhance the flavor without overpowering the citrus.
Lower in Calories & Fat – Perfect for those looking for a lighter, plant-based treat.

How to Substitute:

Replace ¼ cup of coconut oil or vegan butter with ¼ cup of unsweetened applesauce.
If the batter feels too thick, add an extra tablespoon of plant-based milk to balance the texture.

Pro Tip: For an even richer oil-free loaf, try coconut yogurt or mashed banana as another alternative!

More Oil-Free Desserts: Try our Oil-Free Vegan Banana Bread for another healthier baking option!

3. Extra Moisture – Add a Dollop of Coconut Yogurt for an Even Softer Texture

If you love super soft and ultra-moist lemon blueberry bread, adding a scoop of coconut yogurt takes it to the next level!

Why Coconut Yogurt Helps:

Enhances Moisture – Prevents the loaf from drying out, making it extra tender.
Adds a Creamy Texture – Helps create a slightly denser, bakery-style crumb.
Mild Tangy Flavor – Complements the zesty lemon for an even brighter taste.

How to Add It:

Stir in ¼ cup of coconut yogurt into the wet ingredients before combining with the dry mixture.
If needed, reduce the plant-based milk slightly to maintain the right consistency.

Pro Tip: You can also use almond or cashew yogurt for a similar effect!

4. How to Store – Keep It Fresh & Delicious for Days

Proper storage is key to keeping your vegan lemon blueberry bread moist and flavorful. Here’s how to store, refrigerate, and freeze it for maximum freshness!

Short-Term Storage (Up to 3 Days)

Once the bread has fully cooled, store it in an airtight container at room temperature.
If your kitchen is humid, place a paper towel inside the container to absorb excess moisture.
To keep the loaf extra fresh, store it unsliced and cut pieces as needed.

Refrigerator Storage (Up to 1 Week)

If you need to keep the bread fresh for longer, store it in the fridge.
Wrap it in plastic wrap or place it in an airtight container to prevent it from drying out.
Let refrigerated slices sit at room temperature for 10 minutes before eating to soften them up.

Freezer Storage (Up to 3 Months)

Best Method: Slice the bread before freezing for easy grab-and-go portions.
Wrap each slice individually in parchment paper or plastic wrap, then store them in a ziplock bag or airtight container.
To enjoy, simply thaw slices overnight in the fridge or microwave for 30 seconds to soften.

Pro Tip: Toast frozen slices and spread with vegan butter or almond butter for a deliciously warm and crispy texture!

This vegan lemon blueberry bread is already deliciously soft, moist, and flavorful, but these customizations allow you to make it perfect for your dietary preferences:

Gluten-free? Swap with a GF flour blend for a celiac-friendly version.
Oil-free? Use applesauce for a healthier, low-fat alternative.
Want it extra moist? Add coconut yogurt for a bakery-style softness.
Need longer storage? Refrigerate for up to a week or freeze for three months!

Now that you have all the tips & tricks to make this loaf your own, it’s time to bake, enjoy, and share the deliciousness!

For more vegan dessert ideas, explore our Vegan Desserts Collection for endless inspiration!