• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Vegan Cooking 101
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Lemon Blueberry Bread

February 2, 2021 By Gretchen Leave a Comment

Lemon Blueberry Bread

Yay! Another new recipe!

Well it’s not exactly “new-new” because it’s actually a spin off from a recent cake recipe that I made.

You know the one, The Cake That Shagged Me

Shag Cake

Wait, what? You don’t know about the Cake That Shagged Me?? LOL

I just love saying The Cake that Shagged Me.

But in all seriousness that cake was made by adding lemon zest, lemon juice and blueberries to my Super Easy Vanilla Cake recipe from my cookbook!

Modern Vegan Baking Cookbook

That cake was so good that I decided to make it again sans all that buttercream and I turned it into a Lemon Blueberry Bread!

Cake, Bread?

Who are we fooling? It’s all just feel good words for sugar-y, butter-y goodness baked into a loaf pan.

Lemon Blueberry Bread

But this time I decided to take out half of the oil in the recipe and wowsers!

What a great score that was!

As many of you may already know applesauce and bananas and even pumpkin are great oil replacers in many recipes.

Some people like to say they are great egg replacers too, but I beg to differ.

I will not use those ingredients as egg replacers but often use them as oil replacers.

Check out this in depth article I wrote on egg replacers in general and how to think about replacing the eggs in vegan baking as you go forward on your baking journey.

So here today I am doing exactly that.

Leaving this entire loaf with just four tablespoons of oil total!

That means that if you cut this loaf into eight slices it’s less than 1½ teaspoons of oil per serving!

Of course if you eat all eight slices that’s another story, but actually it’s still not so bad!

Compared to all that buttercream on The Cake that Shagged Me??

You’ll be in great shape with this lightened up version for Lemon Blueberry Bread!

Some variations to consider for this recipe just in case you don’t have applesauce, you can totally use a banana in the same quantities listed.

I prefer to freeze my super extra ripe bananas (in their skins) so when I need one for baking I simply take it out, let it thaw and it will literally squeeze out of that skin in puree form!

Ready for baking!

Additionally you can switch out the berry too.

If you don’t like or don’t have blueberries you can pretty much use any berry in it’s place.

I use frozen berries in all my baking but you can use fresh just the same.

I do not thaw my berries more than the time it takes from measuring them out to adding them into my batter; which is usually not more than 10 minutes.

NOTE: The recipe listed below is for 2 loaves, so if you don’t want to make 2 loaves be sure to carefully divide all the ingredients in half and then double check your math!

the most common reason for baking failures is incorrect math and measuring!

CHECK OUT THE FULL YOUTUBE TUTORIAL ON HOW TO MIX THIS CAKE/BREAD!

Lemon Blueberry Bread

 
Lemon Blueberry Bread
 
Print
Prep time
15 mins
Bake time
45 mins
Total time
1 hour
 
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
3.5.3251

 

 

 

Filed Under: All Recipes, Cake Recipes, Muffins and Breakfast

Previous Post: « Vegan Linzer Cookie Recipe
Next Post: White Chocolate Cranberry Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

Brownies and Bars

Vegan Black Forest Brownies

Vegan Black Forest Brownies

Cranberry Mocha Fudge Brownies

Cranberry Mocha Fudge Brownies

Vegan Snickers Brownies

Vegan Snickers Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

See More →

Cake Recipes

Matcha Cake Recipe ~ Vegan Green Tea Cake

Matcha Cake Recipe ~Vegan Green Tea Cake

Vegan Apple Custard Cake

Vegan Apple Custard Cake

Vegan Boston Creme Pie

Vegan Boston Creme Pie

Vegan Raspberry Mousse Cake

Raspberry Mousse Cake

See More →

CUPCAKES

hulk smash muffins

Hulk Smash Power Cupcakes

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

Metropolitan Cupcakes

Metropolitan Cupcakes

Vegan Bailey's Irish Cream Cupcakes

Vegan Bailey’s Irish Cream Cupcakes

See More →

LAYER CAKES

Vegan Apple Custard Cake

Vegan Apple Custard Cake

Peanut Butter Fudge Brittle Cake

Peanut Butter Fudge Brittle Cake

Vegan Raspberry Mousse Cake

Raspberry Mousse Cake

Copy Cat Recipe for Reese's Peanut Butter Cup Cake

Vegan Peanut Butter Cup Cake

See More →

CHEESECAKE

Vegan Grasshopper Cheesecake

Vegan Grasshopper Cheesecake

Vegan Geman Chocolate Cheescake

Vegan German Chocolate Cheesecake

Vegan Black Forest Cheesecake

Vegan Black Forest Cheesecake

Vegan Maple Baklava Cheesecake

Vegan Maple Baklava Cheesecake

See More →

COOKIES

Strawberry Cheesecake Cookies Vegan

Strawberry Cheesecake Cookies ~ Vegan

Double Chocolate Chip Cookies~ vegan

Double Chocolate Chip Cookies ~ Vegan

St. Patrick's Day Cookie & Cream Cake

Cookie Cream Cake

Homemade Vegan Oreo Cookies

Vegan Oreo Cookies

See More →

Copyright © 2021 Gretchen's Vegan Bakery on the Foodie Pro Theme