Lemon Blueberry Bread

4.97 stars (33 ratings)

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 Time20

Cook Time1 15

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 325kcal

Preheat the oven to 350 degrees and grease a standard metal loaf pan (9x5 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.

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.
You could go down to probably ½ cup sugar for a less sweet bread.
You can use any non-dairy milk you like place of the soy milk.
This would also work well with raspberries or even chopped strawberries.