Lemon Blueberry Bread (2024)

Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!

The fresh combination of plump blueberries and bright lemon come together to make this delightful Lemon Blueberry Bread. So soft and moist, every bite of the vanilla and lemon-glazed vegan loaf tastes just like summer! I think you’re really going to love this.

This vegan one-bowl sweet bread couldn’t be easier to make. Simply fold the blueberries and lemon into the batter, then sit back while you sip on a mango smoothie and wait for it to bake.

Dressed in a creamy and zesty lemon and vanilla glaze, this vegan lemon blueberry loaf could easily be turned into vegan muffins. The combination is always a refreshing and bright start to your day!

Fresh or frozen blueberries

Both fresh and frozen blueberries can be used in this lemon blueberry bread. If you use fresh berries, look for blueberries that are plump and without any bruises. Blueberries come into season in summer, usually from June until September.

If using frozen berries, rinse them well and pat dry with a paper towel. Toss them in flour before folding them into the dough to prevent them from leaking their color too much or sinking to the bottom.

How to make a lemon blueberry loaf

Once your loaf pan is ready and your oven is preheating, whisk the wet ingredients together in a large bowl. Add the dry ingredients to the same bowl and stir until just combined. Toss the blueberries in a bit of flour before folding them into the batter.

Pour the batter into your prepared pan and bake until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan before transferring it to a rack to cool completely.

Finish by whisking all of the glaze ingredients in a small bowl. Pour it over the completely cooled lemon blueberry bread and leave it to set before slicing and serving.

Tips and substitutions

• Less sweet – Use just half a cup of sugar for a less sweet bread.
• Non dairy milk – Any non dairy milk will work in this bread!
• Different berries – Substitute the blueberries for fresh or frozen raspberries, blackberries, or strawberries.
• Tossing the berries in flour keeps them suspended in the bread. Don’t skip this part!
• Don’t over mix the dough or your bread will be dense.

Can it be made gluten free?

I haven’t tested this recipe with gluten free flour. If you want to try, use a 1:1 gluten free flour blend instead of all purpose flour.

Storing and freezing

Keep your glazed and cooled lemon blueberry bread at room temperature for a few days. It stays fresh for a bit longer when kept covered in a container in the fridge.

The loaf is freezer friendly but will need to be wrapped well in plastic wrap and foil to avoid freezer burn. It freezes well for up to 3 months.

Looking for more summery vegan desserts?

• Vegan Strawberry Cupcakes
• Lemon Meringue Pie
• Lemon Poppy Seed Muffins
• Key Lime Pie