A soft lemon loaf packed with blueberries and topped with an optional light glaze for a refreshing Spring treat!

Lemon Blueberry Bread with Glaze

I don’t consider myself vegan, mostly because I love ice cream too much. I am really more semi-vegan. I selectively use dairy products and substitutes for dairy. For example, I rarely use milk. I just don’t like how it makes me feel. I use almond milk for everything except making pudding. And, I use real butter. I mostly just like the taste of vegan recipes versus ones that have dairy in them. They just taste better and aren’t as heavy! And it’s better for my health.

I love everything lemon, especially this Vegan Lemon Blueberry Bread! It’s absolutely perfect, you just have to try it for yourself. It’s so moist and fluffy, every bite leaves you wanting more! If you like lemon, then you’ll appreciate these Lemon Cheesecake Bars and Lemon Meltaway Cookies , too!

What You’ll Need for the Bread

2 cups Flour

1 1/2 tsp Baking Powder

3/4 tsp Salt

1/4 tsp Baking Soda

1 cup Sugar

3/4 cup Almond/Soy Milk

1/2 cup Silk Vanilla Yogurt

1/4 cup Oil

1/4 cup Lemon Juice

1 tbsp Lemon Zest (2-4 Lemons)

1 tsp Vanilla

1 cup Blueberries

And for the Glaze

1 cup Powdered Sugar

2 tbsp Lemon Juice

How to Make Vegan Lemon Blueberry Bread

Preheat oven to 350 degrees. Spray a bread pan with non-stick spray and set aside.

In a large bowl, thoroughly combine 2 cups flour, 1 1/2 tsp baking powder, 3/4 tsp salt, 1/4 tsp baking soda, and 1 cup sugar.

In a separate bowl, whisk together 3/4 cup almond or soy milk, 1/2 cup Silk vanilla yogurt, 1/4 cup oil, 1/4 cup lemon juice, 1 tbsp lemon zest (2-4 lemons), and 1 tsp vanilla.

Pour the wet ingredients into the dry ingredients and mix well. Fold in 1 cup blueberries.

Pour batter into prepared pan and bake for 55-60 minutes.

Note: Check bread at 55 minutes by sticking a toothpick in the middle of the loaf. If it comes out dry, the bread is done. If it’s not done, continue to add time from there based on your judgement.

Optional: Make glaze by combining 1 cup powdered sugar and 2 tbsp lemon juice. Drizzle over the bread once cooled.

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Yogurt – Any vanilla yogurt works, dairy or non-dairy. I prefer to use Silk Vanilla yogurt. I’ve tried other vegan yogurts and so far that is my favorite.

Milk – Any milk works, dairy or non-dairy. I prefer to use Almond Breeze Unsweetened Vanilla.

Blueberries – Fresh or frozen work just the same. Or you can make this recipe without blueberries if you’d like. If you leave them out, check the bread at 50 minutes instead of 55 minutes when baking.

Glaze – The glaze is optional. Sometimes I like to sprinkle sugar over the top of the loaf before baking, it gives the loaf a crispy top but stays soft on the inside. You could do either, or both, whatever you prefer.

Glaze Consistency – You can make the glaze as thick or thin as you’d like by adding more or less milk. Or you could make less of it by combining a 1/2 cup powdered sugar and 1 tbsp almond/soy milk.

Lemon – If you like a hint of lemon, you could make the glaze by combining 1 cup powdered sugar and 2 tbsp almond/soy milk instead of using lemon juice. If you want a stronger lemon taste, make the glaze as instructed in the recipe.

Freezing – This bread freezes nicely in a freezer safe bag. Allow bread to completely cool before freezing. Do not drizzle the glaze before you freeze the bread; drizzle after you remove from the freezer. When removing from the freezer, thaw on the counter until it reaches room temperature then cut.