Vegan Lemon Blueberry Bread
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This vegan lemon blueberry bread is a healthy snack full of bright flavor. This quick, easy recipe tastes like summertime.
Quick breads are so easy to make for a snack. Pumpkin bread, banana bread, and applesauce bread are a few of my family’s favorites. A slice of quick bread in the afternoon is the perfect light treat.
This vegan lemon blueberry bread recipe is another one that I love. It has a wonderful moist texture, and fresh lemons and berries bring out the most delicious flavor. This lemon blueberry loaf reminds me of summer.
Step by Step Instructions for this Gluten Free Lemon Blueberry Bread
Step One : Prepare the blueberries
Place the fresh blueberries in a medium bowl and coat them with a tablespoon of flour. This will keep them from discoloring the batter.
Step Two: Prepare the tofu
Place the silken tofu in a small bowl. Using an electric mixer, whip the tofu until it’s smooth. (You could also use a blender or food processor for this).
Step Three: Mix the dry ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step Four: Mix the wet ingredients
In a large bowl, mix together the tofu, oil, milk, sugar, fresh lemon juice and lemon zest. Fold in the blueberries.
Step Five: Bake the gluten free lemon blueberry bread
Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Tips and Frequently Asked Questions
You can use my gluten-free flour blend to make this lemon loaf. If you’d prefer to use a store-bought gluten free flour, I recommend King Arthur’s and Bob’s Red Mill for gluten-free baking.
I prefer to use fresh blueberries in this recipe to minimize discoloration of the batter. If you want to use frozen blueberries, defrost them first before adding them to the batter.
Use silken tofu for this recipe, not firm tofu. Be sure to follow the recipe instructions and whip the tofu until it’s smooth. Otherwise, you may get stray bits of tofu throughout your vegan lemon blueberry bread.
If you don’t have silken tofu, you can substitute vegan yogurt. And for more of a dessert cake, you can drizzle this loaf with lemon glaze. You can also substitute raspberries or blackberries for the blueberries. This recipe can be made into lemon blueberry muffins instead of bread as well.
Try this blueberry lemon loaf for a light snack or dessert that everyone will love!
Vegan Lemon Blueberry Bread
Recommended Equipment
Ingredients
- 2 cups flour all-purpose or gluten-free
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup silken tofu
- 1/2 cup avocado oil or melted coconut oil
- 1/4 cup oat milk or other non dairy milk
- 2/3 cup organic sugar
- Juice and zest of 1 lemon 1 tbs zest, 1/4 cup lemon juice
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees and grease an 8 ½ inch loaf pan.
- Place the blueberries in a small bowl and coat them with a tablespoon of flour.
- Place the silken tofu in a bowl. Using an electric mixer, puree the tofu until it’s smooth. (You could also use a blender or food processor for this).
- In a small bowl, combine the flour, baking powder, and salt.
- In a large mixing bowl, mix together the tofu, avocado oil, oat milk, sugar, lemon juice and zest.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in the blueberries.
- Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes, or until the loaf is brown on top and a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for about 15 minutes, then carefully remove the bread from the pan and place it on the cooling rack to cool completely. Serve within 3 days, or transfer to the freezer in an airtight container for later.
Approximate Nutrition Info
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Vegan Lemon Blueberry Bread Price Breakdown
This quick bread recipe costs $5.11 to make, or $.64 per serving. This vegan lemon blueberry loaf recipe is such an easy, delicious snack.
Our first garden zucchini are now ready up here in Ontario, and when my 4-year-old saw them, he exclaimed, “Grrrreat! Now we can make zucchini-carrot-apple bread!” That’s what we call your carrot-zucchini bread, to which I always add a shredded apple and some nutmeg. We made a lot for the freezer last summer, but we’ve been out for some time. So I made some tonight, and tomorrow he will be excited to have it for breakfast.
Meanwhile, I thought, since I’m making the mess and heating up the oven, why not try a new bread tonight? Your quick breads are always so delicious, and the variety is wonderful. I can always find a way to use up a little of this or that produce. Since blueberries are also in season right now, I made my first loaf of your lemon blueberry bread. WINNER! Oh, my, it looks, feels, and tastes like a special treat in the finest restaurant.
To the commenter whose bread tasted bad, my first thought is that lemon zest can sometimes turn out bitter if you get too much pith, but it can also taste off if the lemon has too much wax on it. Once I made a different recipe using lemon zest that I had to throw away. It was AWFUL! My tip is to go very gently, and if you don’t have a microplane zester (I don’t have one and haven’t ever used one), then try very very very gently zesting on the side of a box grater with the tiniest holes. It’s tricky, and the zest sticks to the grater, but scraping and pushing it out with a toothpick or skewer is worth the trouble. Really, it only takes a minute.
Thanks again for your well-tested recipes!
Thanks so much for your feedback, Kate. I really appreciate it, and I’m glad you (and especially your child!) are enjoying my recipes. Great point about the lemon zest. That could definitely explain it!
Sounded lovely, but unfortunately was not very good tasting. So sorry I was excited about this recipe but I tried it to the recipe and two different times just to see if I made a mistake, but turned out to be a very strange taste both times. I don’t know if I did something wrong or what, but I will not be making it again. Sorry!
I’m sorry to hear that you didn’t enjoy this recipe. My family loves it, so I’m surprised. What kind of flour did you use? I wonder if there was an issue with the quality of one of your ingredients.
I can’t have coconut, what could I use instead?
Sarah, you can substitute melted butter for the coconut oil. I hope you enjoy it!
Brillant! I used buy a lot this kind of cake! Can’t wait to try making them. Love the combination of lemon and blueberry in a cake!
Thanks, Nathalie!
Could pastry flour work? If I understand this right it doesn’t have gluten.
As far as I understand, pastry flour does have gluten. If you don’t have a problem with gluten, though, whole wheat pastry flour or white whole wheat flour would be good substitutes. You may want to increase the applesauce a bit because wheat flours tend to be thirstier than gluten-free flour.
I agree with Heidi. I really like some of the ingredients. I don’t bake often but this would be a treat.
I love that this uses applesauce, coconut oil and maple syrup. I’ll give it a try – will just have to sub regular flour. Thanks!
I hope you like it!
I’ve never used gluten-free flour, would substituting all-purpose be ok here?
Yes, 2 cups of white whole wheat would also work here.
I’m going to try this. It sounds lovely. 🙂
Thank you! I hope you enjoy it.