Vegan Lemon Blueberry Loaf Recipe

This bright and zesty Vegan Lemon Blueberry Loaf is a recipe I started making on quiet weekend mornings, and this sunny little loaf is so delicious! It’s the perfect bake for a special brunch, afternoon coffee, or to mix up in the morning and enjoy later in the day once it’s cooled.

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It’s the kind of recipe I always come back to when I want something cheerful and homemade. In one of my “before food blogging” phases, I’d bring lemon loafs and quick breads to family get-togethers and potlucks, and this lemon blueberry version quickly became a favorite. 

The way the fresh lemon scent fills the house while the blueberries bubble and burst in the oven just makes everything feel cozy and a bit more festive.

And the flavor of this loaf is absolutely wonderful! The bright tartness of the lemon, the little pops of juicy blueberries, and the soft, moist crumb have been a hit with everyone I’ve shared it with.

I’m pretty sure any lemon dessert lover (or blueberry fan!) will be thrilled to sit down with a slice of this for a sweet, satisfying treat.

Why You’ll Love This Recipe

This loaf is a joyful mix of bright citrus flavor, sweet berries, and soft, tender crumbs that makes every slice feel like a little celebration.

Moist and tender: The vegan ingredients keep the loaf soft and light without any dryness.

Sweet and tangy: Lemon juice and zest bring a fresh tang that pairs beautifully with blueberries.

Vegan-friendly: Made without eggs or dairy, but still rich and satisfying.

Quick to mix: Simple whisking and folding get the batter ready in minutes.

Perfect for any occasion: Great for brunch, tea time, or a morning treat.

Bright and inviting: The golden crust and dotted blueberries make it look as good as it tastes.

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Ingredients

For the Loaf:

• 2 1/16 cups all-purpose flour
  
• 1 ½ tsp baking powder
  
• ¼ tsp baking soda
  
• 1/8 tsp sea salt
  
• 1 cup organic granulated sugar
  
• ½ cup neutral oil
  
• ¾ cup dairy-free milk
  
• 1 tbsp dairy-free yogurt
  
• 1 tbsp vanilla extract
  
• 3 tbsp lemon zest
  
• ¼ cup lemon juice
  
• 1 pint fresh blueberries
  

Optional Topping:

• ½ batch vegan blueberry frosting
  
• Extra blueberries or zest for decoration

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Step-by-Step Instructions

1. Preheat and Prepare

Set the oven to 350°F (175°C). Grease a standard loaf pan and line with parchment paper to prevent sticking. This step ensures the loaf comes out perfectly without breaking.

2. Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. This spreads the leavening evenly so the loaf rises softly and evenly.

3. Mix Wet Ingredients

In a separate bowl, combine sugar, oil, dairy-free milk, yogurt, vanilla, lemon juice, and zest. Whisk until smooth and well blended. The mixture should feel silky and aromatic, bright with citrus scent.

4. Combine and Fold

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender. Carefully fold in blueberries, making sure they’re evenly distributed without crushing them.

5. Transfer to Pan and Bake

Pour the batter into the prepared loaf pan. Smooth the top with a spatula and optionally scatter a few extra blueberries for visual appeal. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. The top should be golden and slightly springy to the touch.

6. Cool and Frost

Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack. Once cooled, spread vegan blueberry frosting on top or leave it plain with a sprinkle of lemon zest.

Tips & Variations

• Extra moist: Use a splash more dairy-free milk if the batter seems thick.
• Flavor boost: Add a teaspoon of poppy seeds or a pinch of cinnamon for extra depth.
• Fruit swap: Raspberries or chopped strawberries can replace blueberries for a different berry twist.
• Make ahead: Wrap tightly in foil or store in an airtight container. Keeps up to 3 days at room temperature or a week in the fridge.
• Freezing: Slice and freeze individual portions; thaw at room temperature or warm slightly in the oven.

Serving Suggestions

This loaf is perfect for breakfast, brunch, or a sweet afternoon snack. Serve warm with a pat of vegan butter or a drizzle of blueberry frosting. It pairs beautifully with tea, coffee, or a glass of fresh almond milk.

When I serve it for friends, I often slice it and arrange on a platter with fresh berries on the side. The loaf holds its shape well and looks inviting on any table.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Replace flour with a 1:1 gluten-free blend and monitor moisture; you may need a bit more milk.

Can I use frozen blueberries?

Absolutely. Toss them lightly in flour first and fold gently to prevent them from turning the batter purple.

Do I need the yogurt?

The yogurt adds moisture and a slight tang, but you can substitute with extra dairy-free milk or applesauce.

How long does it stay fresh?

At room temperature in an airtight container, it lasts 2–3 days. Refrigerated, it lasts about a week.

Can I double the recipe?

Yes. Bake in two loaf pans or a larger pan, adjusting time slightly and checking doneness with a toothpick.

Final Thoughts

Vegan Lemon Blueberry Loaf is a simple, bright, and cozy treat. The sweet-tart balance of lemon and blueberries makes it irresistible, while the tender crumbs stay moist bite after bite. It’s ideal for weekend mornings, casual brunches, or just a comforting snack with coffee. This loaf feels cheerful, flavorful, and like a little bit of sunshine in every slice.