Vegan blueberry bread that is fluffy, moist and soft! This cake comes together in one bowl, uses common pantry ingredients and is easy to prepare.
Ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Fresh or frozen blueberries. I've tested this recipe with both fresh and frozen blueberries and they both work well! You don't need to defrost the frozen blueberries before using them in the recipe.
Oil, rather than butter, helps create a softer and fluffier cake that keeps well for days.
Lemon zest for flavor. This quick bread will still work without lemon zest but I recommend using it if you can.
Tips for making the batter
The batter for this vegan blueberry bread comes together in one large bowl!
Simply mix the dry ingredients, add the wet ingredients and mix until just combined. Fold in the blueberries and you're done. You don't need to toss the blueberries in flour because the thick batter suspends the blueberries when baking.
My TOP tip is to mix the batter until just combined. Some lumps are fine, as long as they aren't lumps of flour.
Baking the quick bread
This blueberry bread is quite tall so it takes just over 1 hour to bake. If your bread takes longer to bake, that's fine - your oven may run cool.
If your oven runs hot or has strong top heating elements, the top of your blueberry bread may brown too quickly. I recommend checking the bread at the 30-40 minutes and if it's already brown, carefully tent your loaf tin with aluminum foil.
Serving suggestions
The vegan blueberry bread is excellent by itself at room temperature, warmed up or toasted. However, you can take the bread to the next level by topping it with:
- A simple lemon icing, for example from my lemon olive oil cake. For a thin lemon glaze, add more lemon juice.
- Lemon buttercream frosting, from my vegan lemon cake. I suggest using only one-half or one-third of the frosting recipe.
- Strawberry buttercream or strawberry cream cheese frosting.
Tip: make sure your loaf is completely cool before you drizzle any icing or spread any frosting on top.
Expert Tips
Yes. For an 8-inch (20 cm) round cake pan, I suggest baking the cake for 50 minutes to 1 hour or until done.
For muffins, I recommend checking out my vegan blueberry muffin recipe.
Instead of blueberries, you can use strawberries, raspberries or even blackberries. If your berries are large, I recommend chopping them in half or quarters.
Alternatively, check out my vegan blueberry banana bread or vegan mango bread.
Adding lemon juice to a recipe isn't a simple swap because too much lemon juice can cause a bread/cake to deflate. Instead, check out my tried and tested vegan lemon blueberry cake recipe.
More vegan quick bread recipes
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Vegan Blueberry Bread
Ingredients
Blueberry Bread
- 2 ¼ cups (280g) all-purpose plain flour
- 1 cup (200g) granulated sugar, (note 1)
- 1 tablespoon baking powder
- 1 tablespoon lemon zest, (about 2 lemons)
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
To decorate (optional, or see note 2)
- ¼ cup (40g) blueberries, fresh or frozen
Instructions
Make the blueberry bread:
- Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper.
- Add all the dry ingredients (flour, sugar, lemon zest, baking powder and salt) to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients (non-dairy milk, oil and vanilla) and mix until just combined.
- Add the blueberries to the batter and gently fold them through. Pour the batter into your prepared loaf pan.
- Optional: Scatter the additional blueberries on top of the quick bread.
- Bake the quick bread for 60-70 minutes. If the bread is browning too quickly, carefully tent the pan with aluminum foil. The bread is ready when you can poke a toothpick in the middle and there's no wet batter on it. It's a moist bread so some crumbs on your toothpick are fine.
- Allow the bread to cool in the loaf pan for 15 minutes then transfer to a wire rack.
Serve the bread:
- Use a sharp knife to slice the bread. Serve warm or at room temperature.
- Store leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the bread, the texture of the blueberries may change.
Notes
- Alternatively, you can use light brown sugar or coconut sugar (they will make the loaf darker in color). Most granulated sugar replacers should also work.
- This vegan blueberry bread is also delicious with a simple lemon icing. Combine 1 ½ cups (150g) powdered sugar and 2-3 tablespoons lemon juice until combined. Add more sugar for thicker icing or more juice for thinner icing. When the blueberry bread is completely cool, drizzle the icing on top. You can see what the icing looks like in my vegan lemon olive oil cake recipe. For other serving suggestions, check out the blog post above.
Nutrition
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Alexia says
Tasted awesome! I didn’t add icing just some icing sugar. But was really tasty and lasted a few days.
Anthea says
Hi Alexia, I'm so glad that you enjoyed this bread and that it kept well!! Thanks so much for your kind review 🙂
Tammy says
Hi! Please let me know wht is the ratio to amke this a gluten free version?
Thanks a bunch for sharing your amazing recipes!
Anthea says
Hi Tammy! Unfortunately, I haven't tested this recipe with gluten-free flour so I'm not 100% sure. In the past, I've had success with using half almond flour and half gluten-free all-purpose flour. This recipe may also work if you use a good gf flour such as King Arthur's measure for measure (all of the flour). I hope that helps!
Bianka says
Hello Anthea,
I tried this recipe and it is delicious! It turned out very soft! I put 150 g of erythritol instead of 200 g cause I have to take care with the sugar income. Anyway, I already sent this recipe to my family members and friends! I am eager to try out some other recipes from you!
Kind regards,
Bianka
Anthea says
Hi Bianka, aw that's great to hear! It's good to know that the cake works with a sugar replacer. I hope you enjoy any other recipes that you get to make from my site! Thanks so much for your kind feedback :).
Theresa Maher says
Do you have to use any kind of sugar at all? I try to avoid sugar and sugar substitutes if at all possible.
Anthea says
Hi Theresa, I don't recommend making this recipe without sugar or without a sugar replacer. Sugar helps this bread rise and gives it a soft and moist texture. You're welcome to experiment but you'll need to change a lot of the ingredient quantities to make the bread edible.
Gloria Kouvide says
Love your recipe ♥️
Instead of using a normal flour and sugar ,may I use oat flour and sweetener ?
Anthea says
Hi Gloria! I haven't tested this particular recipe using oat flour so I'm not 100% sure. However, from experience with eggless recipes, you need to combine oat flour with a starch (such as corn starch) otherwise the texture won't be great. The recipe will work with a granulated sweetener, but I don't recommend a liquid sweetener unless you completely change the other ingredient quantities. I hope that helps!
Carol says
What kind of oil can I use for it ?
Anthea says
Hi Carol, you can use any neutral oil such as avocado oil, sunflower oil, or even a light olive oil.