Description
A moist and flavorful vegan blueberry bread made with dairy-free milk, fresh or frozen blueberries, and a hint of lemon zest. Perfect for a healthy breakfast or snack, this quick bread combines a tender crumb with bursts of juicy blueberry goodness.
Ingredients
Dry Ingredients
- 2 1/4 cups (280g) all-purpose plain flour (spoon and leveled)
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- 3 teaspoons lemon zest (about 3 lemons)
- 1/8 teaspoon salt (optional)
Wet Ingredients
- 3/4 cup (190g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 1 teaspoon vanilla flavoring (optional)
Fruit
- 1 1/4 cups (190g) blueberries (fresh or frozen)
- 1/4 cup (40g) blueberries (fresh or frozen, for topping)
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt until evenly combined with no lumps.
- Add Wet Ingredients: Pour in the dairy-free milk, neutral oil, and vanilla flavoring if using. Stir gently until the ingredients are just combined; avoid overmixing to keep the bread tender.
- Fold in Blueberries: Gently fold 1 1/4 cups of blueberries into the batter to evenly distribute them without breaking them.
- Prepare for Baking: Pour the batter into the prepared loaf pan and optionally scatter the remaining 1/4 cup of blueberries on top for a decorative finish.
- Bake the Bread: Bake the bread for 60 to 70 minutes. If it starts browning too quickly, tent the pan with aluminum foil. Test doneness by inserting a toothpick into the center; some moist crumbs are fine, but there should be no wet batter.
- Cool the Bread: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve: Use a sharp knife to slice the bread and serve warm or at room temperature.
- Store Leftovers: Keep leftovers in an airtight container at room temperature for 1 day, refrigerate for up to 3 days, or freeze for up to 1 month. Note that freezing may change the texture of the blueberries.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can use either fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter to prevent color bleeding.
- The bread is moist, so expect some crumbs when testing doneness with a toothpick.
- Covering the bread with foil during baking helps avoid excessive browning.
- Vanilla flavoring is optional but adds a subtle depth of flavor to the bread.
