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.
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.
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
Vegan 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
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.
- 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.
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