If you’re craving a soft, flavorful treat that’s both plant-based and packed with bright citrus and juicy berries, this Vegan Blueberry Lemon Loaf is your answer. It’s light, moist, and filled with fresh lemon zest and plump blueberries—perfect for breakfast, brunch, or a healthy dessert. The best part? It’s dairy-free, egg-free, and made with simple ingredients you probably already have in your pantry.

Blueberry Lemon Loaf

Author: Emily

Ingredients

Scale

Blueberry Lemon Loaf Ingredients

1 cup unsweetened almond or oat milk regular milk will also work
1 cup maple syrup or organic cane sugar
½ cup lemon juice
¼ cup melted vegan butter regular butter will also work
1 teaspoon vanilla
1 ½ teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
1 teaspoon lemon extract – optional
2 cup regular or gluten free all-purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don’t substitute any other flour such as almond flour, baking flour, etc.
1 cup fresh or frozen blueberries

Cream Cheese Icing

1 ½ cup powdered sugar
4 oz vegan cream cheese regular cream cheese will also work
4 tablespoon softened vegan butter regular butter will also work

Instructions

Blueberry Lemon Loaf Instructions

Preheat oven to 375 degrees F.
In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, baking soda, and a pinch of salt. Option to add the lemon extract for a bolder lemon flavor.
Then, add your flour and mix until combined. Don’t over mix! Fold in blueberries and pour the batter into greased a 9×5-inch loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9-inch round, start with 30 minutes and bake until done.
While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted loaf. Pour the glaze over the loaf or cake after it’s baked and cooled for 5-10 minutes.

Why You’ll Love This Recipe

This loaf is everything a great quick bread should be:

Super moist and fluffy
Zingy from fresh lemon juice and zest
Bursting with juicy blueberries
Completely vegan and easy to make gluten-free
Great for meal prep, snacks, or sharing

Ingredients You’ll Need

1 ½ cups all-purpose flour (or gluten-free 1:1 baking flour)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup maple syrup or agave
⅓ cup plant-based milk (like oat, almond, or soy)
¼ cup coconut oil (melted) or any neutral oil
¼ cup unsweetened applesauce
1 tsp vanilla extract
2 tbsp lemon juice
1 tbsp lemon zest
1 cup fresh or frozen blueberries (tossed with 1 tbsp flour)

How to Make It

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the maple syrup, plant-based milk, melted coconut oil, applesauce, vanilla, lemon juice, and zest.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, and salt.

Step 4: Mix and Fold
Gradually add the dry ingredients to the wet and mix until just combined. Gently fold in the floured blueberries—this helps prevent them from sinking.

Step 5: Bake
Pour the batter into the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Optional Lemon Glaze

For extra citrus punch, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle it over the cooled loaf.

Tips for Success

Don’t overmix the batter—stir just until combined for a soft texture.
Toss blueberries with a bit of flour to keep them from sinking.
Store leftovers in an airtight container at room temp for 2–3 days or refrigerate for up to a week.

Variations

Use gluten-free flour for a GF version
Try raspberries or blackberries for a fruity twist
Add a handful of chopped nuts for texture

More Vegan Dessert Recipes

Blueberry Biscuits Recipe

Vegan Italian Lemon Cookies (Soft, Zesty, and Perfectly Sweet!)

Easy Cinnamon Roll Cake Recipe – Tastes Just Like the Real Thing

Wake Up Right: Energizing Coffee Smoothie Recipe for Busy Mornings