Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!

close up on 3 slices of blueberry and lemon bread

The fresh combination of plump blueberries and bright lemon come together to make this delightful Lemon Blueberry Bread. So soft and moist, every bite of the vanilla and lemon-glazed vegan loaf tastes just like summer! I think you’re really going to love this.

This vegan one-bowl sweet bread couldn’t be easier to make. Simply fold the blueberries and lemon into the batter, then sit back while you sip on a mango smoothie and wait for it to bake. 

Dressed in a creamy and zesty lemon and vanilla glaze, this vegan lemon blueberry loaf could easily be turned into vegan muffins. The combination is always a refreshing and bright start to your day! 

3 slices of blueberry bread cut from the loaf

Fresh or frozen blueberries

Both fresh and frozen blueberries can be used in this lemon blueberry bread. If you use fresh berries, look for blueberries that are plump and without any bruises. Blueberries come into season in summer, usually from June until September. 

If using frozen berries, rinse them well and pat dry with a paper towel. Toss them in flour before folding them into the dough to prevent them from leaking their color too much or sinking to the bottom.

glazed loaf of blueberry and lemon bread on a piece of parchment paper

How to make a lemon blueberry loaf

Once your loaf pan is ready and your oven is preheating, whisk the wet ingredients together in a large bowl. Add the dry ingredients to the same bowl and stir until just combined. Toss the blueberries in a bit of flour before folding them into the batter.

Pour the batter into your prepared pan and bake until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan before transferring it to a rack to cool completely.

Finish by whisking all of the glaze ingredients in a small bowl. Pour it over the completely cooled lemon blueberry bread and leave it to set before slicing and serving.

close up on a slice of blueberry bread

Tips and substitutions

  • Less sweet – Use just half a cup of sugar for a less sweet bread.
  • Non dairy milk – Any non dairy milk will work in this bread!
  • Different berries – Substitute the blueberries for fresh or frozen raspberries, blackberries, or strawberries.
  • Tossing the berries in flour keeps them suspended in the bread. Don’t skip this part!
  • Don’t over mix the dough or your bread will be dense.

Can it be made gluten free?

I haven’t tested this recipe with gluten free flour. If you want to try, use a 1:1 gluten free flour blend instead of all purpose flour.

Storing and freezing

Keep your glazed and cooled lemon blueberry bread at room temperature for a few days. It stays fresh for a bit longer when kept covered in a container in the fridge.

The loaf is freezer friendly but will need to be wrapped well in plastic wrap and foil to avoid freezer burn. It freezes well for up to 3 months.

3 slices of blueberry and lemon bread next to the loaf

Looking for more summery vegan desserts?

close up on 2 slices of blueberry and lemon bread
4.95 stars (18 ratings)

Lemon Blueberry Bread

Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!
Prep: 20 mins
Cook: 1 hr 15 mins
Total: 1 hr 35 mins
Servings: 10 slices


  • 3/4 cup unsweetened soy milk
  • 1 cup granulated sugar
  • 2 tablespoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon extract, optional
  • 1/2 cup melted vegan butter
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries or frozen
  • 2 tablespoons all purpose flour


  • 2 tablespoons melted vegan butter
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees and grease a standard metal loaf pan (9×5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.
  • In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.
  • To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.
  • Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.
  • Fold the blueberries into the batter, gently.
  • Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.
  • Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).
  • Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.



  1. I haven’t tested this with gluten free flour, so I’m not sure if it will work or not. Use a quality gluten free all purpose mix for best results.
  2. You could go down to probably ½ cup sugar for a less sweet bread.
  3. You can use any non-dairy milk you like place of the soy milk.
  4. This would also work well with raspberries or even chopped strawberries. 


Serving: 1of 10 slices | Calories: 325kcal | Carbohydrates: 57g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 160mg | Fiber: 1g | Sugar: 34g | Vitamin A: 589IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. I would use two 6-inch cake pans as there may be too much batter for just one pan. They should need to bake for about 18-22 minutes.

  1. This bread is amazing. I love the lemon glaze and the blueberries. I used frozen blueberries, rinsed and coated in flour and it turned out great. Total cook time for me in a clear glass bread pan was 65 minutes. The only bad part is waiting for the bread to cool and then waiting again for the glaze to set. It smells wonderful as it is cooking.

    One thing I think should be changed for clarity in the recipe is to specify that the two tbsp of flour are for the berries and the two cups are for the mixture. Seems obvious but just in case, I saw one review where someone missed the two cups and just used the two tbsp total.

    One thing I’d do differently next time is cut the bread prior to drizzling the frosting, because quite a bit of the drizzle is wasted dripping off the bread onto the parchment paper. This would allow more even coverage and less waste. I ended up scooping a lot off the parchment paper and reapplying it to the load a few times and that kind of worked.

  2. Hi Nora
    Quick question: can this be made a normal cake? If yes, which cake pan do you recommend using?
    Thanks so much!

    1. Hi Sara. Yes, you can try baking the cake in a 9-inch round pan or 8-inch square pan for about 30-35 minutes.

  3. My husband and I love this bread so much we call it his “happy bread”. Ive made 3 loaves in the last 5 days to share with family. Everyone has loved it!

    1. That is so awesome and fun! Thank you for sharing your wonderful feedback! I’m thrilled everyone loves the bread!

  4. I have made this recipe into muffins and they taste/smell amazing! The fruit needs to be chopped up much smaller as it sunk the muffins, but they still taste fab!

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