Super moist Vegan Blueberry Lemon Loaf is loaded with blueberries, bursting with delicious lemon flavor and topped with a vegan cream cheese icing! Impress your friends and family with this easy-to-make bread that's perfect for breakfast, snack or dessert!
This blueberry lemon loaf is sure to be your new favorite quick bread! The combination of almond milk, lemon juice and melted butter makes it ultra moist and prevents it from drying out. It also tastes amazing! You'll love the pop of citrus tang from the lemon juice and lemon extract and the blueberries add juicy bursts of flavor in every bite.
Ingredients needed
This blueberry lemon loaf recipe yields a bread with a tender crumb, plus sweet, slightly tart flavor from the berries and lemon additions. Here's everything you'll need it:
- Milk: We use unsweetened almond milk or oat milk to keep this recipe dairy free and vegan, but any milk will work.
- Maple syrup: To perfectly sweeten the loaf. You can sub with cane sugar, if preferred.
- Lemon juice: Freshly squeezed will yield the best flavor.
- Butter: Melted vegan butter adds richness and moisture.
- Vanilla extract: Adds subtle sweetness and warmth.
- Baking powder & baking soda: A mixture of these two leaveners will help the bread rise and bake properly.
- Salt: A pinch of salt will balance out the sweetness.
- Flour: Use regular all-purpose flour for the perfect texture. If you want to make gluten-free bread, we recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, coconut flour, etc.
- Blueberries: Fresh or frozen blueberries work in this recipe.
- For the icing: To make a vegan cream cheese icing, you'll need a mixture of powdered sugar, vegan cream cheese and softened vegan butter.
How to make this recipe
You only need one bowl and about 10 minutes to prep this vegan blueberry lemon loaf recipe! Here's the simple process:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, baking soda, and a pinch of salt.
- Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5-inch loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9-inch round, start with 30 minutes and bake until done.
- While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Expert tips
- For even more lemon flavor: If you prefer a bolder lemon flavor, add about 1 teaspoon lemon extract to the wet ingredients.
- Measure flour correctly: To ensure the precise amount of flour is used, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour off the top. Using too much flour can cause the bread to be overly dry.
- Don’t over-mix ingredients: Once you add the flour to the wet ingredients, be sure to avoid over-mixing the batter. This can make your loaf tough and too dense.
- More frosting: The icing recipe will make enough icing to drizzle over the top of the loaf as seen in the pictures. If you would like more of a frosted loaf, feel free to double the icing recipe.
Frequently asked questions
Yes, fresh or frozen blueberries work great in this recipe. If using frozen berries, gently fold them into the batter without thawing them first. You may need to increase the bake time by a few minutes.
Yes, you can divide the batter between 12 greased or lined muffin cups. The bake time should be around 20 minutes. Or you can use our lemon blueberry cupcakes recipe or lemon blueberry muffins recipe instead.
Yes, simply use a gluten free all-purpose flour. We recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Storage recommendations
Store any leftover loaf in an airtight container at room temperature for up to about 4 days.
To freeze, store it unfrosted wrapped in plastic wrap and then placed into an airtight container like a freezer bag for up to 2-3 months. To thaw, let it sit in the fridge overnight and prepare your frosting on the day that you are ready to serve it.
More quick bread recipes
Super Moist Blueberry Lemon Loaf
Ingredients
Super Moist Vegan Blueberry Lemon Loaf
- 1 cup unsweetened almond or oat milk
- 1 cup maple syrup or organic cane sugar
- ½ cup lemon juice
- ¼ cup melted vegan butter
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 1 teaspoon lemon extract - optional
- 2 ¼ cup regular or gluten free all-purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Vegan Cream Cheese Icing
- 1 ½ cup powdered sugar
- 4 oz vegan cream cheese
- 4 tablespoon softened vegan butter
Instructions
Vegan Blueberry Lemon Loaf
- Preheat oven to 375 degrees F.
- In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, baking soda, and a pinch of salt. Option to add the lemon extract for a bolder lemon flavor.
- Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5-inch loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9-inch round, start with 30 minutes and bake until done.
- While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted loaf. Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Marj says
May i use Oat Flour instead of AP flour? thanks
Jillian Glenn says
Hi Marj, this recipe requires regular or gluten free all purpose flour. Hope this helps!
Mel says
Hello! Can this be made with the butter replaced with applesauce? Thank for so many great gluten free recipes. I have my eye on quite a few to try! Will tag you on Instagram when I make them. ?
Jillian Glenn says
I have had people do this and they say it's good but not as moist as without the butter! Give it a whirl! Thank you for reading and can't wait to hear how you like my blueberry lemon loaf!
Lynne says
My butter cooked out in the middle of the loaf? What the heck did I do?
Jillian Glenn says
My guess is we used the wrong kind of flour here! Be sure you used a regular or gluten free all purpose flour such as King Arthur Measure for Measure. Other gluten free flours such as almond flour or Bob's Red Mill 1-1 Baking flour will not work.
debbie says
do the bluberries have to be defrosted first?
Jillian says
They can be added in frozen or fresh!
Kaylyn says
It took 2 lemons to get half a cup of juice, so I zested them both and added it to the mix. SO GOOD. Also, I didn’t have butter so I used applesauce (AP flour) and it came out moist and perfect ?
Jillian says
Wonderful to hear! Thank you for trying my recipe Kaylyn!
Jasmine says
Can I use bread flour ?
Jillian says
Hi Jasmine, I would recommend using regular or gluten free all purpose flour in this recipe!