This light and fluffy Blueberry Lemon Loaf is studded with juicy, antioxidant-rich wild blueberries. A hint of lemon in every lovely bite. This loaf pairs so well with a latte or mug of tea. Perfect healthy meets decadent snack loaf. This one is a keeper!…
I love a good blueberry loaf. And having plowed through our most recent Chocolate Loaf (obsessed), I decided to whip up another vegan bread for slicing and snacking. This one did the trick!
You can use frozen wild blueberries like I did, or you can even use fresh blueberries since they are in season right now.
This vegan loaf is egg-free, dairy-free and oh-so-snackable!
Yes! You can absolutely make this Blueberry Lemon Loaf into muffins. Just reduce the baking time to about 22-28 minutes, depending on how large you fill your muffin tins. This recipe would make the best vegan muffins!
More Berries Please
I am always looking for ways to add berries to my diet. Though I love them on their own, in oatmeal and of course blended into bright pink and purple smoothies, baking is another great way to enjoy them. This loaf is similar to my Blueberry Muffin Loaf that I made a while back, with a few tweaks to be simpler and a bit fliuffier.
Why Try Wild Blueberries?
A few years ago I went on a press trip to Maine to visit the wild blueberry bogs first hand! It was so fun and I learned so much about this amazing berry. Most vibrant in my memory is that wild blueberries have in general, twice the antioxidants compared to traditional blueberries. The reason is because you get more rich pigmented berry skins, less juicy filling per berry.
The other fun fact is that while it’s awesome to buy organic wild blueberries, you really don’t need to because so few to no chemicals etc are used on these special berries. You can learn more fun facts in my wild blueberry trip blogpost.
I love Wyman’s brand and Trader Joe’s and Whole Foods also has some great wild blueberries.
Lemon Juice + Zest
Don’t skip the zest in this Blueberry Lemon Loaf recipe! Lemon zest, all bright and vibrant, adds so much flavor in a small amount. And if you do not have lemons on hand, any citrus will work! Even lime or orange or mandarin.
This recipe makes a lovely light breakfast or brunch addition. I had a giant foamy cinnamon soy latte this morning and nibbled on a few slices of this loaf.
Not my all-time healthiest breakfast ever, lol, but still so good! And I like to change things up sometimes. I can only eat so many vegan breakfast sandwiches, oatmeal bowls and banana french toast plates!
Blueberry Lemon Loaf
- 2/3 cup water
- 1/3 cup fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1/2 cup vegan egg replacer, JUST Egg used
- 1 cup coconut sugar
- 1/3 cup sunflower oil, or another veggie oil
- 1/2 tsp salt
- 2 cups bread flour
- 1/3 cup rolled oats
- 1 tsp baking soda
- 1 1/3 cups wild blueberries, room temperature from frozen berries (or use fresh)
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- Add all the wet ingredients to a large mixing bowl. Whisk well until smooth.
- Add in the dry ingredients and whisk until fluffy.
- Fold in the blueberries. The more you stir, the darker the bread will bake up due to the berry color.
- Pour batter into the loaf pan. Sprinkle optional oats over top.
- Bake at 350 for 55-60 minutes – or until your loaf passes the toothpick test.
- Remove from oven. Cool in pan for ten minutes. Remove from pan. Slice and serve. Store leftovers in the fridge for up to 3-4 days. Freeze for longer storage.
- loaf pan
- large mixing bowl
- silken tofu, pureed
- flax eggs
- apple sauce (reduce water by 1/4 cup)
- other vegan egg replacer products (powders, etc..)