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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Maria says
Hello , I can’t wait to bake this bread. Can I use Costco almond milk?
Anthea says
Hi Maria, yes you can.
Bianka says
Hello Anthea,
I tried this recipe and it is delicious! It turned out very soft! I put 150 g of eritrit 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
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.
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.
Isha Mehta says
Hi I want to make this bread but can I use dairy milk for this recipe as I am not vegan but I don’t eat egg that’s why I wanted to use this recipe
Anthea says
Hi Isha, technically it would work similarly, however I haven't tested it.
Priyanka says
Hi, I tried this recipe today for the first time and it came out amazing!! Thanks for the recipe 🙂
But when i cut my bread, it was too crumbly and falling apart, can you please tell me how to prevent it? (I baked it for 40 min as i made half of it)
Anthea says
Hi Priyanka, I'm so glad that you enjoyed this bread! But I'm sorry that your bread was crumbly - this bread usually holds together very well. On the day of baking, the crust of the bread can be a little crispy and so I recommend using a serrated knife and gently cutting through the top. If your bread was crumbly after the first day, it's likely that the ingredients were mismeasured (for example, packing too much flour into your cups) or undermixed where the sugar hasn't dissolved properly with the batter. Or if you used less sugar/oil, that can often be the culprit. I hope that helps!
Sonal Osborne says
Hi Anthea,
I have made your Vegan Blueberry Bread recipe so many times now and it turns out perfect every time. The combination of moist texture, burst of blueberries, and subtle sweetness made it an absolute delight. This blueberry bread has become a staple in my kitchen, earning rave reviews from family and friends alike. Thank you, Anthea, for sharing this scrumptious and vegan-friendly treat!
Anthea says
Hi Sonal, I'm sooo over the moon that this recipe has been a keeper for you and that those around you enjoy it too. I really love the way that you described the bread! Thanks so much for your kind review x
Amanda Grigorescu says
Hi, this looks wonderful! I would love to know what non dairy milk did you use in this recipe?
Anthea says
Hi Amanda! I used unsweetened soy milk in this recipe, but any dairy-free milk will work. Hope that helps!