Lemon Blueberry Bread
 
Prep time
Bake time
Total time
 
Grease TWO standard loaf pans (9" x 5" x 4.5") and preheat your oven to 375°F
If you do not want to make 2 loaves of this bread just divide all the ingredients by half and double check your math! The most common reason for recipe failure is incorrect math & measuring!
I decided to use applesauce to replace some of the oil/vegan butter in this recipe but I know some people don't have it or can't get it, so you can always replace the applesauce with more oil or vegan butter melted
Serves: 2 loaves
Ingredients
  • For the bread/cake batter:
  • Soy Milk 1½ cups (355ml)
  • Lemon Juice 3 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Lemon Zest from 2 large lemons (approx 4 teaspoons zest)
  • Vegan Butter or Coconut Oil 8 tablespoons (113g)
  • Applesauce ½ cup (113g) *see note above
  • All Purpose Flour 3 cups (375g)
  • Granulated Sugar 1¾ cups (275g)
  • Baking Soda 2 teaspoons
  • Salt 1 teaspoon
  • Fresh or Frozen Blueberries 2 cups
  • For the optional sugar glaze icing:
  • Confectioner's sugar 1 cup (120g)
  • Lemon fresh squeezed Juice 1-2 tablespoons adjust as need for consistency
  • Lemon Zest 1 each *optional for garnish
Instructions
  1. Melt the vegan butter or coconut oil and reserve
  2. Combine the soy milk with the lemon juice and then add the vanilla extract and the lemon zest, let stand to thicken for about 5 minutes.
  3. In a large mixing bowl combine the flour, sugar, baking soda and salt and whisk together to incorporate all the ingredients very well.
  4. Add the liquids: the mock buttermilk, vanilla and the melted vegan butter or oil and the applesauce and whisk smooth.
  5. Fold in the blueberries and then divide the batter evenly between your prepared pans.
  6. Bake immediately in a preheated 375°F oven for 10 minutes then turn the oven temperature down to 350°F for another 25 minutes.
  7. The loaves should be almost baked by 35-45 minutes but definitely check them at the 30minute mark just to be sure, as all ovens bake differently.
  8. I like to do the "toothpick" test to make sure there is no raw batter, if there is you will want to turn the oven down even farther to 300°F to continue baking all the way without risking over browning or drying of the edges of your bread.
  9. Cool the loaf pans on a wire rack until you can safely touch them with your bare fingers and then flip them out carefully to cool the rest of the way.
  10. Once the breads are completely cooled, whisk together the confectioner's sugar with the lemon juice to smooth.
  11. Pour over the bread and then zest a lemon over top.
Notes
Lemon Blueberry Bread will stay fresh at room temperature for up to 2 days. I would not leave it sit out for longer as it could risk getting moldy quick.

If it last longer than 2 days put it in the refrigerator loosely wrapped for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/lemon-blueberry-bread/