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Home » Recipes » breakfast

Blueberry Lemon Loaf

by Kathy Patalsky · updated: Oct 19, 2023 · published: Jun 18, 2020 · About 4 minutes to read this article. Leave a Comment

blueberry lemon loaf

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!...

Blueberry Loaf in pan
Warm Loaf of blueberry bread
Berry Loaf
Vegan blueberry Loaf freshly sliced
Blueberry Lemon Loaf with latte
warm blueberry loaf with butter
stacks of blueberry bread

Blueberry Loaf

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!

Blueberry Lemon Loaf breakfast

Blueberry Muffins?

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.

Sliced Vegan Blueberry Loaf

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.

Blueberry Loaf breakfast

Breakfast Loaf

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.

cinnamon soy latte
Blueberry Lemon Loaf sliced

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

Fluffy, vegan loaf made with blueberries and fresh lemon juice and zest. Snack loaf!
5 from 7 votes
click the stars to rate
Print Pin
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr 5 minutes mins
Servings: 8 slices

Ingredients

Wet Ingredients:

  • ⅔ cup water
  • ⅓ cup fresh lemon juice
  • ½ teaspoon fresh lemon zest
  • ½ cup vegan egg replacer, JUST Egg used
  • 1 cup coconut sugar
  • ⅓ cup sunflower oil, or another veggie oil

Dry Ingredients:

  • ½ teaspoon salt
  • 2 cups bread flour
  • ⅓ cup rolled oats
  • 1 teaspoon baking soda

Fold in:

  • 1 ⅓ cups wild blueberries, room temperature from frozen berries (or use fresh)

Instructions

  • 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.

Equipment

  • loaf pan
  • large mixing bowl
  • whisk
recipe author: Kathy Patalsky

Notes

Other egg replacer options:
  • silken tofu, pureed
  • flax eggs
  • apple sauce (reduce water by ¼ cup)
  • other vegan egg replacer products (powders, etc..)

nutrition estimate | per serving

Calories: 275kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 345mg | Potassium: 100mg | Fiber: 2g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
bread, Breakfast, Snack
American
baking, blueberries, bread, brunch, lemon, loaf, snacks, vegan
Did you make this?Snap a pic + tag me! @KathyPatalsky

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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