Vegan Blueberry Bread

Vegan blueberry bread that is fluffy, moist and soft! This bread comes together in one bowl, uses common pantry ingredients and is easy to prepare.

Prep Time 15minutes mins

Cook Time 1hour hr

Total Time 1hour hr 15minutes mins

Cuisine: American, Vegan

Servings: 8

Vegan Blueberry Bread Recipe

Introduction

Equipment Needed

  • 8-inch (20 cm) loaf pan
  • Parchment paper or non-stick cooking spray
  • Large mixing bowl
  • Whisk
  • Spatula
  • Cooling rack
  • Toothpick or cake tester

Ingredients

  • Dry Ingredients:
    • 2 ¼ cups (280g) all-purpose plain flour
    • 1 cup (200g) granulated sugar (Note: You can substitute with light brown sugar or coconut sugar for a different flavor profile.)
    • 1 tablespoon baking powder
    • 1 tablespoon lemon zest (about 2 lemons)
    • Pinch of salt (optional)
  • Wet Ingredients:
    • ¾ cup (190g) dairy-free milk (such as almond, soy, or oat milk)
    • ½ cup (125g) neutral-flavored oil (such as canola, vegetable, or melted coconut oil)
    • 1 teaspoon vanilla extract (optional)
  • Blueberries:
    • 1 ¼ cups (190g) blueberries, fresh or frozen
  • Optional Decoration:
    • ¼ cup (40g) blueberries, fresh or frozen

Instructions

1. Preheat Your Oven
  • Preheat your oven to 180°C (355°F). Line your 8-inch loaf pan with parchment paper or grease it lightly with a non-stick cooking spray. This will prevent the bread from sticking and make it easier to remove from the pan.
2. Prepare the Dry Ingredients
  • In a large mixing bowl, add the flour, sugar, baking powder, lemon zest, and a pinch of salt (if using). Whisk these ingredients together until they are well combined and free of lumps. This ensures that the baking powder is evenly distributed, which is crucial for the bread to rise properly.
3. Combine the Wet Ingredients
  • In a separate bowl or large measuring cup, combine the dairy-free milk, oil, and vanilla extract (if using). Mix well until the ingredients are fully integrated.
4. Mix the Batter
  • Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula or whisk until just combined. Be careful not to overmix, as this can result in a dense bread. The batter should be slightly thick but smooth.
5. Fold in the Blueberries
  • Add the 1 ¼ cups of blueberries to the batter. Gently fold them in using a spatula, ensuring that the blueberries are evenly distributed throughout the batter. If you are using frozen blueberries, do not thaw them before adding, as they can release too much moisture.
6. Transfer to the Loaf Pan
  • Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. If desired, scatter the additional ¼ cup of blueberries on top of the batter for decoration.
7. Bake the Bread
  • Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check the bread halfway through baking; if it starts to brown too quickly, tent the pan with aluminum foil to prevent burning. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the Bread
  • Allow the bread to cool in the loaf pan for about 15 minutes. This helps it set and makes it easier to remove from the pan. After 15 minutes, transfer the bread to a cooling rack to cool completely.
9. Serve the Bread
  • Once the bread has cooled, use a sharp knife to slice it. Serve it warm or at room temperature. This blueberry bread is delicious on its own or with a spread of vegan butter.
10. Store Leftovers
  • Store any leftovers in an airtight container at room temperature for up to 1 day. For longer storage, keep it in the fridge for up to 3 days or in the freezer for up to 1 month. Note that freezing may change the texture of the blueberries slightly.

Nutritional Information (per serving)

  • Calories: 381 kcal
  • Carbohydrates: 56g
  • Protein: 4g
  • Fat: 16g
  • Saturated Fat: 2g
  • Sodium: 191mg
  • Potassium: 59mg
  • Fiber: 2g
  • Sugar: 28g
  • Vitamin A: 13 IU
  • Vitamin C: 3 mg
  • Calcium: 125 mg
  • Iron: 2 mg

Tips for the Best Blueberry Bread

1. Choosing the Right Blueberries
  • Fresh blueberries are ideal for this recipe as they retain their shape and flavor during baking. However, if you only have frozen blueberries, use them directly from the freezer to prevent excess moisture from seeping into the batter.
2. Flour Alternatives
  • If you want to make this bread gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to help the bread hold together.
3. Enhancing the Flavor
  • Add a teaspoon of almond extract for a different flavor dimension. You can also incorporate a handful of chopped nuts, such as walnuts or pecans, for added texture and nutrition.
4. Perfecting the Lemon Zest
  • Use a microplane grater to zest the lemons finely, avoiding the bitter white pith. This will infuse the bread with a subtle citrus flavor that complements the blueberries beautifully.
5. Making a Simple Lemon Icing
  • For a sweet finish, you can make a simple lemon icing. Combine 1 ½ cups (150g) powdered sugar with 2-3 tablespoons lemon juice. Adjust the consistency by adding more sugar for thicker icing or more juice for thinner icing. Drizzle the icing over the cooled bread for an extra touch of sweetness.

Conclusion

This vegan blueberry bread is a delightful and versatile recipe that can be enjoyed as a breakfast treat, snack, or dessert. The combination of juicy blueberries and zesty lemon makes it both refreshing and satisfying. Whether you follow a vegan diet or simply enjoy plant-based recipes, this bread is sure to become a favorite. By following our detailed instructions and tips, you can create a perfectly moist and flavorful loaf every time. Enjoy baking and savor the delicious results!