Vegan Blueberry Bread
Vegan blueberry bread that is perfectly soft and moist and comes together in one bowl! The recipe uses only common pantry including heaps of blueberries and a hint of lemon for freshness.
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the 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.
Customizing this recipe
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 into smaller pieces.
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.
– For extra flavor and texture, you can top the bread with a crumble. Keep in mind that this will slightly weigh down the bread, and you’ll need to bake it for an extra 5-10 minutes. Alternatively, check out my vegan blueberry coffee cake which has a buttery crumb topping!
– To make this blueberry bread into a dessert, top it with my easy blueberry frosting!
More vegan quick bread recipes
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Vegan Blueberry Bread
Ingredients
Blueberry Bread
- 2 ¼ cups (280g) all-purpose plain flour, spoon and leveled (note 1 for gluten-free flour)
- 1 cup (200g) granulated sugar, (note 2)
- 3 teaspoons baking powder
- 3 teaspoons lemon zest, (about 3 lemons)
- ⅛ teaspoon 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
- This blueberry bread works well with King Arthur’s measure for measure flour. The batter will be thicker than the original and I suggest baking it for an extra 10 minutes. and the loaf will rise less than the original, but the bread will still be delicious.
- 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 1/2 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, read the blog post.
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Se ve delicioso! Me encanta los arandanos… lo voy a preparar.
Gracias por compartir tus recetas. 🙌
I hope you enjoy it!
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)
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!
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!
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
Hi, this looks wonderful! I would love to know what non dairy milk did you use in this recipe?
Hi Amanda! I used unsweetened soy milk in this recipe, but any dairy-free milk will work. Hope that helps!
Hi,
I made this blueberry bread last week to take to a work event and it was a huge hit! Even someone who normally doesn’t like cake said it was delicious. I added streusel on top and I used lemon extract because I didn’t have any lemons at home (and I was in a bit of a rush, so no time to run to the store), it still tasted amazing! I will definitely make it again, maybe I’ll try adding lemon icing next time. Thank you for this amazing recipe and especially for including simple ingredients!
Hi Debbie, aw that’s the best news! I love that you added a crunchy topping and used lemon extract. That combination would be so delicious! Thank you so much for your kind feedback and for taking the time to leave a comment!
Looks really good.
What is dairy free milk?
Thanks Rashida. Dairy-free milk is any milk that doesn’t come from an animal, such as soy milk, almond milk and oat milk. Hope that helps!
Can i use apricots instead of blueberries? Thank you!
Hi Ana, yes I don’t see why not! I haven’t tested it myself so I’m not 100% sure if the cake part will react differently but I imagine it would be very similar :).
Can I substitute a 1-1 gf flour in place of the all purpose flour- thank you
Hi Peggy, I found that different brands of 1:1 gluten-free flour have varying results with this recipe. If you’ve successfully used your brand of flour with a vegan/eggless recipe, it will likely work with this. I hope that helps!
I loooooove this recipe and so does my family! Even though this is advertised as a blueberry bread, my favorite part and what I feel like makes the bread is the lemon zest. It gives a subtle pop of flavor that made my eyes get big the first time I tasted it. ☺️
The first time I made the bread I baked it for around 65-70 min and some pieces were still gooey on top, but it’s okay bc I cut off the top and kept the bottom half. For the second time making this bread I baked it for around 80-85 minutes and it cooked all throughout as well as gained a nice golden/brown color on top.
So far I’ve used this bread to not only eat as a snack, but used it to make vegan French toast, can’t wait to make this recipe over time and time again! 😊
Hi Jazmen, I’m so happy that you enjoyed this recipe and the combination of flavors! Thanks for the info about your baking times as well – I know that all ovens work differently! And using it in French toast would be amazing! Thanks so much for your feedback, I appreciate it!
Hey! Today I saw this recipe in a video on TIK TOK and I had to bake it. It’s very delicious and it’s the bread of my dreams because I love blueberries 🙂 <3 Thank you
Hey Maria! Oh I’m so happy you loved this recipe and thanks for popping over from Tiktok! Thanks so much for your kind comment x
This bread was absolutely delicious. I made it to take for a potluck and it was gone in no time. Everyone commented on how much they enjoyed it.
I noticed my batter was thicker than yours and it didn’t rise as much. Any suggestions on how to fix that?
Hi Dominique, I’m so happy that you and everyone enjoyed this bread! With the batter, if you used cups to measure the flour, it could just be that there was a little too much flour packed into a cup. If that’s the case, I recommend using the ‘scoop and level’ method to measure the flour or using a scale :). Also, when you make the batter, sometimes it can take a few minutes for the sugar in the batter to dissolve which will make the batter a little runnier. I hope that helps!
Thank you for your reply. I did use a scale to measure the ingredients and I have now tried this recipe at least 5 times and the batter is still really thick and I’m still not able to get the height. Could it be my baking powder? Should I add more liquid?
I also tried this with raspberries and it was even better than the blueberry version in my opinion.
Hi Dominique, yes the rise could definitely be affected by your baking powder for example if it’s too old. Adding more liquid will help with the batter consistency but a runnier batter is more likely to make the blueberries sink so you’ll have to toss the blueberries in flour. Also, the rise of quick bread is affected by whether your oven runs hot or cool and if you happened to reduce the sugar in the recipe. Glad that you enjoyed it with raspberries as well!
Hi Anthea, do you think this loaf would freeze well?
Thanks for another delicious looking/sounding recipe.
Hi Lyn, yes I think it freezes well – sometimes the texture of the blueberries (just the skin) can change after freezing but it’s not too noticeable unless you’re really focusing on it! I hope that helps and enjoy baking 🙂
Hi, I tried this recipe and found that all my blueberries fell to the bottom of the bread at the base. i baked for 1 hour at 180c. Would you know how to prevent this from happening?
Hi Summer, sorry for the late reply! Sometimes people coat blueberries in flour before baking with them however, this recipe is meant to work without coating your blueberries. If your flour was under-measured, the batter would be thinner and wouldn’t hold up the blueberries (try using a scale to measure the flour). Or if you washed your blueberries, it could be that your blueberries were still wet and slippery so they sunk to the bottom. To fix that, pat the blueberries dry. Also, make sure the blueberries are evenly incorporated in your batter before you pour it into your loaf pan. If the blueberries are still at the top of your mixing bowl, they’ll fall to the bottom of your loaf pan before you start baking. I hope that helps!
I had local blueberries at home, so I jumped on your recipe as soon as I saw it on IG ! Quick, easy and amazing recipe. I let it cooked about 10 min more because my oven’s a mess.
It is so delicious, everyone enjoyed it !
Thank you for sharing !!!
I’m so happy that you loved this recipe Ana, and it sounds like you know your oven well!! Thanks a million for your kind feedback x
How much can I reduce the sugar without jeopardizing the recipe?
Hi Sonia, it may work with 3/4 cup (150g) of sugar.
Hello Can I make this with raspberry rather than blueberries? Equal amounts
Hi Maha, yes that should be fine.
Can we half the ingredients? To make half a batch?
Yes! It will just bake in a shorter amount of time.
Thank u so much for the reply!
Hi! Can this be made with almond flour or GF flour?
Hi Amy! Almond flour won’t work by itself. It may work with a 1:1 GF flour blend or a combination of almond flour and GF all-purpose flour, but I haven’t tested it so I can’t vouch for results.