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–+ servings
Lemon Blueberry Bread

Vegan Lemon Blueberry Bread

This entire bread has just four tablespoons of oil!That means that if you cut this loaf into eight slices it's less than 1½ teaspoons of oil per serving! Leave off the sugar glaze for a super low sugar recipe!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 loaves

Ingredients
  

For the bread/cake batter:

  • 1½ cups Plant Milk 355ml
  • 3 Tbs Lemon Juice 45ml
  • 1 teaspoon Vanilla Extract 5ml
  • 2 Tbs Lemon Zest approx 4 teaspoons zest
  • ½ cup Vegan Butter or Coconut Oil 113g
  • ½ cup Applesauce 113g *see note above
  • 3 cup All Purpose Flour 375g
  • ¾ cups Granulated Sugar 150g
  • 1 cup Monk Fruit Sugar 200g *see notes
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 cups Fresh or Frozen Blueberries

For the optional sugar glaze icing:

  • 1 cup Confectioner's sugar 120g
  • 2 Tbs Lemon fresh squeezed Juice 30ml
  • 1 Tbs Lemon Zest

Instructions
 

  • 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!
  • Melt the vegan butter or coconut oil & reserve
  • Combine the plant milk with the lemon juice then add the vanilla extract & lemon zest, let stand to thicken for about 5 minutes. (soy milk is the only plant milk that will thicken like buttermilk)
  • In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk together to incorporate all the ingredients very well.
  • Add the liquids: the mock buttermilk, vanilla & the melted vegan butter or oil & the applesauce ~ whisk smooth.
  • Fold in the blueberries then divide the batter evenly between your 2 prepared loaf pans.
  • Bake immediately in a preheated 375°F oven for 10 minutes then turn the oven temperature down to 350°F for another 25 minutes.
  • The loaves should be almost baked by 35-45 minutes but definitely check them at the 30 minute mark just to be sure, as all ovens bake differently.
  • 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 more to 300°F to continue baking all the way without risking over browning or drying of the edges of your bread.
  • Cool the loaf pans on a wire rack until you can safely touch them with your bare fingers then flip them out carefully to cool the rest of the way.
  • Once the breads are completely cooled, whisk together the confectioner's sugar with the lemon juice to smooth.
  • Pour over the bread and then zest a lemon over top. *Obviously if you are keeping this bread low sugar you will omit this glaze OR use a powdered monk fruit sugar glaze

Notes

Be sure to read all the notes for success above the recipe section
Storage 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. For longer storage put it in the refrigerator loosely wrapped for up to 1 week
Tried this recipe?Let us know how it was!