Vegan Blueberry Bread
Vegan blueberry bread that is fluffy, moist and soft! This bread comes together in one bowl, uses common pantry ingredients and is easy to prepare.
Servings: 8
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
Serving: 1 serve | Calories: 381kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Sodium: 191mg | Potassium: 59mg | Fiber: 2g | Sugar: 28g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg
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