Vegan Gluten-Free Blueberry Lemon Bread

The combination of blueberry and lemon give this vegan Blueberry Lemon Bread a refreshing taste, it is perfect for breakfast, brunch or snacks. Try these other amazing Vegan, gluten-free vegan quick bread recipes, Vegan Coconut Bread, Vegan Guten-Free Banana Bread, Vegan Plantain Bread,

Vegan Gluten-Free Blueberry Lemon Bread

For me, if my son Daevyd approves my recipes, its a 10 out of 10. He kept asking for more. What’s so special about this bread is that’s it’s gluten-free, milk-free, egg-free, and refined sugar-free.

I was inspired to make this bread for two reasons. I had a two-pound container of blueberries in my refrigerator for a week, trying to figure out what to do with them.

My husband kept reminding me to freeze them for making smoothies later if I’m not going to use them right away. I was just waiting for that inspiration as to what to make with them. I already had a Blueberry Muffin recipe and Blueberry Pomegranate Breakfast Parfait.

On another note, we just got back from spending eight days in Cancun, Mexico, I must say it has been one of my best vacations abroad so far. We had the most wonderful time relaxing, touring and spending time with family! As a gluten-free vegan,

I was surprised about the wonderful variety of foods that were available at the 13 restaurants on site. We ate the most flavorful dishes I have had in a while (apart from my own cooking, lol).

We stayed at Grand Mayan at Vidanta Riviera Maya, where the staff was amazing and there were lots of fun things to do all day long. Here is a video showing my husband and son, Daevyd, at the poolside!

Well, I’m back in Florida, all rested and ready to embark on more work.

Ingredients For Vegan Gluten-Free Blueberry Lemon Bread

Blueberry Lemon Bread

• Ground Flaxseeds: Nutty, fiber-rich, and used as a vegan egg substitute, flaxseeds help bind ingredients together in baking.
• Gluten-Free Flour: This staple ensures treats are safe for those with gluten sensitivities, providing structure without traditional wheat flour.
• Almond Flour: Adds a rich, nutty flavor and moist texture to baked goods, high in protein and gluten-free.
• Cane Sugar: Natural sweetener from sugarcane, it offers a subtle molasses flavor, enhancing the depth of your recipes.
• Baking Powder: A crucial leavening agent that helps baked goods rise and become fluffy.
• Salt: Balances and enhances the sweetness and flavors in baking.
• Almond Milk: A dairy-free alternative that adds moisture and a hint of nuttiness, without animal products.
• Coconut Oil: Keeps baked goods moist and adds a subtle coconut flavor as a dairy-free fat source.
• Lemon Juice/Lemon Zest: Provides a bright, citrusy flavor with the zest offering a concentrated burst to enhance the dish.
• Vanilla: Delivers classic, aromatic sweetness, enriching the overall flavor complexity.
• Blueberries: Contribute sweetness and slight acidity, adding juicy texture and vibrant color.
• Vegan Lemon Glaze (optional): A mix of lemon juice and po

How To Make Vegan Gluten-Free Blueberry Lemon Bread?

This recipe is very easy to make, I used gluten-free flour here but I have used rice flour and oat flour with success.

You would just need to adjust the liquid. You can use whatever sweetener you prefer but you might have to use less liquid if using a liquid sweetener.

Bake until a fork inserted into the center comes out clean. I made a lemon kind of icing and drizzled it all over the blueberry bread and it made it more moist and delicious!

1. Preheat oven 350. Grease a 9×5-inch loaf pan or line with lightly sprayed parchment paper.
2. In a small bowl, mix flaxseeds with water and set aside for 5 minutes. In a large bowl, mix gluten-free flour, almond flour, sugar, baking powder, and salt.
3. In a medium bowl, mix, almond milk, coconut oil, lemon juice, vanilla, lemon zest and flaxseed mixture.
4. Stir into dry ingredients until fully combined, fold in blueberries; and pour batter into prepared loaf pan.
5. Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack. Drizzle or spread lemon drizzle on top. Serve!
6. For the lemon glaze: Place cashews, maple syrup, coconut oil, almond milk, lemon juice and lemon zest in a high-speed blender or food processor. Process until smooth, may add extra almond milk, depending on your preference.

Other Vegan Quick Breads You Will Love

• Vegan Pumpkin Cornbread
• Strawberry Banana Bread
• Vegan Gluten-Free Cornbread
• Vegan Blueberry Pineapple Bread
• Gluten-Free Vegan Lemon Poppyseed Bread

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Vegan Gluten-Free Blueberry Lemon Bread

This Blueberry Lemon Bread recipe is a winner. It’s moist and delicious, with bursts of blueberries and lemon zest in every bite! It is also gluten-free and vegan, with fantastic taste and texture.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberry lemon bread

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 8 servings

Calories: 416kcal

Equipment

• 1 9×5 loaf pan

Ingredients

• 2 tablespoons ground flax seeds
• 1/4 cup water
• 1 1/2 cups all purpose gluten-free flour
• 1/2 cup almond flour
• 1 cup organic cane sugar or coconut palm sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup almond milk
• 1/3 cup coconut oil
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons vanilla
• 1 cup blueberries

Lemon Glaze

• 1/2 cup raw cashews or walnuts, soaked (I used walnuts this time)
• 1/4 cup almond milk
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil
• 1 teaspoon lemon zest

Instructions

• Preheat oven 350. Grease a 9×5-inch loaf pan or line with lightly sprayed parchment paper.
• In a small bowl, mix flaxseeds with water and set aside for 5 minutes. In a large bowl, mix gluten-free flour, almond flour, sugar, baking powder, salt.
• In a medium bowl mix, almond milk, coconut oil, lemon juice, vanilla, lemon zest and flaxseed mixture.
• Stir into dry ingredients until fully combined, fold in blueberries and pour batter into prepared loaf pan.
• Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack. Drizzle or spread lemon glaze on top of your blueberry lemon bread. Serve.

To Make The Lemon Glaze

• Place cashews, maple syrup, coconut oil, almond milk, lemon juice, and lemon zest in a high-speed blender or food processor to make the lemon glaze. Process until smooth. You may add extra almond milk, depending on your preference.

Nutrition

Calories: 416kcal | Carbohydrates: 56g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 285mg | Potassium: 115mg | Fiber: 4g | Sugar: 35g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 2mg