Vegan Lemon Blueberry Bread

Vegan Lemon Blueberry Bread is a refreshing and delicious treat that’s perfect for breakfast, a snack, or dessert. This bread is light, fluffy, and packed with the bright flavors of lemon and blueberries, while being completely vegan!

Here’s a simple and tasty recipe for Vegan Lemon Blueberry Bread:

Vegan Lemon Blueberry Bread

Ingredients:

For the Bread:

• All-purpose flour – 1 1/2 cups (180g)
• Baking powder – 2 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Granulated sugar – 3/4 cup (150g) (or coconut sugar for a healthier option)
• Unsweetened applesauce – 1/2 cup (120g)
• Almond milk (or any plant-based milk) – 1/2 cup (120ml)
• Lemon juice – 2 tbsp (freshly squeezed)
• Lemon zest – 1 tbsp
• Vanilla extract – 1 tsp
• Vegetable oil or coconut oil – 2 tbsp
• Fresh or frozen blueberries – 1 cup (150g)

For the Glaze (optional):

• Powdered sugar – 1/4 cup (30g)
• Lemon juice – 1 tbsp

Instructions:

1. Preheat the Oven and Prepare the Pan:

1. Preheat your oven to 350°F (175°C).
2. Grease a loaf pan (8×4 inches) or line it with parchment paper.

2. Mix the Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. Mix the Wet Ingredients:

1. In a separate bowl, combine the applesauce, almond milk, lemon juice, lemon zest, vanilla extract, and oil. Mix well until everything is fully combined.

4. Combine Wet and Dry Ingredients:

1. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix – it’s okay if there are a few lumps in the batter.

5. Add the Blueberries:

1. Gently fold in the blueberries, making sure they are evenly distributed in the batter. If using frozen blueberries, you can toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.

6. Pour the Batter into the Pan:

1. Pour the batter into the prepared loaf pan and spread it out evenly.

7. Bake the Bread:

1. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached.
2. If the top of the bread is browning too quickly, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking.

8. Cool the Bread:

1. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

9. Make the Glaze (Optional):

1. While the bread is cooling, you can make a simple glaze. In a small bowl, mix together the powdered sugar and lemon juice. Stir until smooth. If the glaze is too thick, add a bit more lemon juice to reach your desired consistency.

10. Drizzle the Glaze (Optional):

1. Once the bread has cooled, drizzle the lemon glaze over the top of the bread for an extra burst of sweetness and citrus flavor.

11. Serve and Enjoy:

• Slice the bread and enjoy this refreshing, light, and delicious Vegan Lemon Blueberry Bread! It’s perfect for breakfast, a light snack, or dessert.

Tips:

• Blueberries: Fresh or frozen blueberries both work well in this recipe. If using frozen, do not thaw them before adding to the batter.
• Storage: The bread can be stored at room temperature for 2-3 days or in the refrigerator for up to a week. Make sure to store it in an airtight container to keep it fresh.
• Make it Gluten-Free: If you need a gluten-free version, swap the all-purpose flour with a gluten-free flour blend (with xanthan gum included).
• Flavor Boost: Add a pinch of cinnamon or ginger to the batter for extra warmth and spice.

This Vegan Lemon Blueberry Bread is soft, flavorful, and packed with fresh fruit. The light lemony glaze adds a sweet, zesty finish to this already delightful treat! Enjoy!