How do I ensure my blueberries don't sink to the bottom of the loaf?

The recipe instructs to toss the fresh blueberries with 2 teaspoons of all-purpose flour before folding them into the batter, which helps them stay evenly distributed.

What type of oil is best for this vegan lemon blueberry loaf?

You can use coconut, vegetable, or canola oil, according to the recipe, giving you flexibility based on what you have on hand.

Can I use a sugar alternative instead of cane sugar in this recipe?

Yes, the recipe suggests using 6-8 packets of stevia as an alternative to 1/2 cup of cane sugar for the loaf.

How can I tell if my Lemon Blueberry Loaf is fully baked?

The loaf is ready when a toothpick inserted into the center comes out clean after baking for 50-60 minutes. If it's browning too much, cover it loosely with foil for the last 10-15 minutes.

How should I store any leftover Lemon Blueberry Loaf?

After cooling completely, store the loaf in an airtight container at room temperature for a few days, or wrap it well and freeze for longer enjoyment.

2.4K Views 2 years ago

Lemon Blueberry Loaf
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A beautifully baked vegan Lemon Blueberry Loaf, generously drizzled with a bright white lemon glaze, sliced and ready to serve on a rustic wooden board.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Lemon Blueberry Loaf [Vegan]

Dairy Free

Vegan

What’s fab about this loaf, is everything! It’s quick and easy, packs tons of fresh blueberries, a rich lemon flavor, you can skip the frosting for less added sugar, it’s buttery soft, perf for spring, you can switch up the fruit if you like, and you just can’t go wrong!

Ingredients You Need for Lemon Blueberry Loaf [Vegan]

Blueberry Lemon Loaf:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil coconut, vegetable, or canola
1/2 cup cane sugar or 6-8 packets of stevia
1/2 cup vegan yogurt
3/4 cup plus 2 tablespoons applesauce
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup fresh blueberries + 2 teaspoons all-purpose flour

Lemon Glaze:

1 cup confectioners sugar
2 tablespoons fresh lemon juice use more or less as needed

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Lemon Blueberry Loaf [Vegan]

Preheat oven to 350ºF. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, mix together the oil, sugar, vegan yogurt, applesauce, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. If the oil starts to solidify simply pop in the microwave for a few seconds.
In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
To make the glaze:Once the bread has cooled, whisk together the confectioners' sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.