Fluffy lemon blueberry bread! This vegan gluten-free loaf is sweet and summery, full of citrus flavor, and topped with an easy berry glaze!
SPONSORED BY SUNBUTTER
My two favorite fruity flavors of summer smushed into one fluffy sunshiney loaf. After a few trial bakes this bread is just as fluffy as can be, and the purple glaze on top is the perfect finishing drizzly mix of sweet and citrus-tang. Made in one bowl with our favorite seed butter (♡ SunButter), this is a very happy SUMMER IS HERE one to get to share with you, friends.
Preparing The Perfect Vegan Lemon Blueberry Loaf
Quick breads are one of my favorite things to bake because they dance deliciously on the border between: muffin-healthy, cake-desserty, and 10-minute-prep-easy. This loaf is very simple to prepare with the classic whisk the wet > add the dry > dump in a pan > bake sequence, the most time consuming part is waiting for it to cool before you add that glorious glaze (although its delicious without too!)
Ingredients You Will Need
- Unsweetened applesauce. This is where most of the moisture comes from, and it eliminates the need for any oil or butter in the batter. The best sub would be a nondairy yogurt, but it may make the bread more dense.
- Cane sugar. I didn’t use my usual coconut sugar in this recipe to preserve the light lemony yellow color, but you could if you prefer. Raw cane sugar works perfectly here in my opinion.
- Natural SunButter. My favorite “butter” for baking, and the Natural jar that I used here is my go-to variety for snacking too. Adding moisture and structure to the cake, this is an essential ingredient.
- Lemon juice. Fresh squeezed is best!
- Almond Milk. Or your favorite nondairy milk.
- Vanilla extract. The flavor pairs so well with both lemon and blueberries.
- Gluten-free flour. Or all purpose flour if you are not gluten-free. I tested with both the Bob’s Red Mill 1-to-1 flour and Kind Arthur’s gluten-free mix, both worked well.
- Coconut flour. My favorite trick for baking with gluten-free flour blends and NOT ending up with gummy cake: a little bit of coconut flour. I promise it’s a game changer for texture.
- Baking powder. For rise of course.
- Salt. As any good dessert recipe calls for.
- Lemon zest. Because there is never too much lemon-y flavor in a Lemon Blueberry Loaf.
The Easiest Blueberry Lemon Glaze
This glorious finger-licking purple glaze on top comes together with just 3 ingredients: powdered sugar, blueberry puree, and lemon juice. Two of three require no explanation, but for the blueberry puree: blend fresh (or frozen + thawed) blueberries to a puree > strain to remove any small berry bits > whisk into the glaze. If the glaze is too thick to drizzle, add a little more blueberry puree at a time until it is thick but drizzle-able.
More Lemon Recipes You’ll Love
- Lemon Blueberry Cheesecake Bars
- Frozen Pineapple Lemonade
- Lemon Yogurt Bundt Cake
- Frosted Lemon Poppy Seed Mug Cake
- Glazed Lemon Cookies
Lemon Blueberry Bread
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices 1x
- Category: bread
- Method: baking
- Cuisine: american
Description
Fluffy lemon blueberry bread! This vegan gluten-free loaf is sweet and summery, full of citrus flavor, and topped with an easy berry glaze!
Ingredients
- 3/4 cup (180g) applesauce
- 3/4 cup (150g) cane sugar
- 1/4 cup (65g) Natural SunButter
- 1/2 cup (120g) lemon juice
- 1/4 cup (60g) almond milk
- 1 tsp vanilla extract
- 1 1/2 cups (222g) gluten-free flour
- 2 tbsp (15g) coconut flour
- 1 tbsp lemon zest
- 2 tsps baking powder
- 1/2 tsp salt
- 1 cup (140g) blueberries (fresh works best)
Glaze
- 2 cups (240g) powdered sugar
- 2–3 tbsp blueberry puree
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325°F. Line a loaf pan with parchment paper and/or spray with nonstick spray.
- In a large bowl, whisk together applesauce, sugar, SunButter, lemon juice, almond milk, and vanilla.
- Add the flours, baking powder, zest, baking powder, and salt. Stir to combine.
- Fold in the blueberries.
- Pour into the prepared loaf pan, smooth the top, and bake for 55-65 minutes (toothpick test for doneness).
- Cool COMPLETELY before glazing.
- For the glaze, whisk together all ingredients until smooth and drizzle-able.
- Drizzle on the cooled cake, slice, and eat!
Keywords: vegan, gluten-free, summer, healthy, berry, loaf, cake, glaze, dairy free, snack
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Which gluten free flour did you use?
I actually used the King Arther blend for this one, but Bobs 1-to-1 would be fine too!
Hi,
Your GF recipes are a big hit in our family. You have many allergen-friendly recipes too which have been a savior for me .
In this recipe do you have any advise in substitutes for coconut flour ? My kid is allergic to nuts and coconut. Will sourgham or amaranth flour work ? Plmk. Thank you!
Hi Harika! I am SO happy you and your family are enjoying the recipes😊
I don’t bake with sorghum or amaranth often, neither will be quite as drying as coconut flour but since its such a small amount I think either will be okay. Consider adding 1-2 tbsp more than the coconut flour. Buckwheat could be a good sub as well if you have/use that! Hope that helps
Hi, would oat flour be a good replacement for the coconut flour and, if so, how much, as I know coconut flour absorbs more moisture so I would imagine it would take slightly more oat flour to do the same?? Thanks!!
Oat flour tends to make things more chewy/gummy which is really the opposite of what you want here, so I don’t recommend it. More GF flour would be better honestly, but neither will have quite the same effect as the coconut.
Hello,
I don’t have any dry sweeteners and tend to use only maple syrup, applesauce or mashed banana to sweeten baked goods. Is there any way to substitute one of these liquid sweeteners for the cane sugar? Also, would it be possible to substitute ground flax for the coconut flour, and use almond flour as the gluten-free flour?
Thanks so much!
Hi Anna! That is a lot of changes to make all at once, I really cannot predict how that many ingredient swaps would turn out without testing it myself unfortunately. I think you’d be better off finding a different lemon bread recipe that is designed for almond flour and liquid sweeteners. Sorry!