Vegan Lemon Blueberry Loaf
Vegan Lemon Blueberry Loaf – Naturally Sweet & Delicious!
There’s something magical about the combination of zesty lemon and juicy blueberries in a soft, tender loaf cake—especially when it’s completely vegan and free from refined sugars! This Vegan Lemon Blueberry Loaf is the perfect balance of bright citrus flavor and bursts of sweet berries, all while keeping things wholesome. Made with simple pantry staples like all-purpose flour, maple syrup, and coconut oil, this recipe proves that indulgence can still be nourishing.
Whether you’re looking for a delightful breakfast treat, an afternoon snack with tea, or a crowd-pleasing dessert, this loaf delivers. The blueberries add natural sweetness and a pop of color, while the lemon zest and juice give it a refreshing tang. Plus, with an optional dairy-free glaze, it feels just as special as any bakery treat—without the guilt!
Easy to make and even easier to love, this loaf is perfect for sharing (or keeping all to yourself). Let’s bake up a slice of sunshine! 🌞🍋🫐
Vegan Lemon Blueberry Loaf
Makes: 1 standard loaf (8x4 or 9x5 inch pan)
Prep Time: 10 mins | Bake Time: 50-55 mins
Vegan Lemon Blueberry Loaf Ingredients:
Dry Ingredients:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
½ cup (120ml) unsweetened applesauce (or mashed banana)
½ cup (120ml) maple syrup or agave nectar
¼ cup (60ml) melted coconut oil (or any neutral oil)
¼ cup (60ml) plant-based milk (almond, oat, or soy)
2 tbsp lemon zest (~2 lemons)
3 tbsp fresh lemon juice (~1 large lemon)
1 tsp vanilla extract
Add-ins:
1 cup (120g) fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
Glaze (sugar-free):
2 tbsp coconut yogurt (or cashew yogurt)
1 tbsp lemon juice
1 tsp maple syrup (optional for extra sweetness)
Vegan Lemon Blueberry Loaf Instructions:
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, combine applesauce, maple syrup, melted coconut oil, plant milk, lemon zest, lemon juice, and vanilla.
Combine wet & dry: Pour wet ingredients into dry and gently fold until just combined (do not overmix).
Add raspberries: Toss raspberries in 1 tbsp flour, then fold into the batter.
Bake: Pour batter into the loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick comes out clean.
Cool: Let the loaf cool in the pan for 10 mins, then transfer to a wire rack.
Optional glaze: Mix yogurt, lemon juice, and maple syrup, then drizzle over the cooled loaf.
Tips:
For extra lemon flavor, add 1 more tbsp of zest.
If using frozen blueberries, do not thaw—fold them in frozen to prevent bleeding.
Storage: Keep in an airtight container for up to 3 days or freeze for longer.
Enjoy your refined sugar-free, vegan Lemon Blueberry Loaf! 🍋
This Vegan Lemon Blueberry Loaf is proof that plant-based baking can be both simple and incredibly satisfying. With its moist crumb, bright citrus flavor, and juicy bursts of blueberry, it’s a treat that everyone—vegan or not—will love. By using wholesome ingredients like maple syrup and applesauce instead of refined sugar, we’ve kept it naturally sweet while letting the fresh, fruity flavors shine.
Perfect for breakfast, an afternoon pick-me-up, or a light dessert, this loaf is as versatile as it is delicious. The optional yogurt glaze adds a creamy finish, but it’s just as tasty without. Plus, it’s easy to customize—try swapping blueberries for blackberries or adding a sprinkle of oats for texture.
Whether you’re baking for yourself or sharing with friends, this loaf is sure to impress. Happy baking, and enjoy every bite of this sunny, sweet, and wholesome treat! 🍋🫐✨
