Lemon Blueberry Loaf

🍋 Moist & Fluffy Lemon Blueberry Loaf (Vegan + Dairy-Free)

There’s nothing quite like the bright, refreshing flavor of lemon paired with juicy blueberries — and this lemon blueberry loaf is the ultimate feel-good bake. Naturally sweetened, super moist, and easy to make, this recipe is completely vegan, dairy-free, and made with simple ingredients you probably already have in your pantry.

Whether you're baking for brunch, meal prepping snacks, or looking for a healthier dessert, this lemon blueberry loafbrings the perfect balance of tart citrus and sweet berries. Bonus: it's topped with a stunning blueberry glaze that makes it as beautiful as it is delicious.

🌟 Why You’ll Love This Lemon Blueberry Loaf

• Vegan & dairy-free – no eggs or butter needed

• Naturally sweetened – with maple syrup and applesauce

• Moist, soft texture – thanks to applesauce and oil

• Simple ingredients – no fancy steps or equipment

• Perfect flavor balance – tangy lemon + sweet blueberries

This is a great loaf to bake year-round but feels especially right during spring and summer when you want something light, fruity, and satisfying.

🍋 Ingredients You’ll Need

Here’s everything you need to make this easy vegan lemon blueberry loaf:

Loaf:

• 1 cup unsweetened applesauce – adds natural sweetness and keeps it moist

• 1/2 cup neutral oil – such as avocado, canola, or light olive oil

• 1/3 cup maple syrup – natural sweetener with rich flavor

• 1/4 cup fresh lemon juice – for that bright citrus kick

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 cups all-purpose flour – or use a gluten-free blend, if needed

• 1/2 cup blueberries – fresh or frozen (don’t thaw if frozen)

Optional Glaze:

• 1 cup powdered sugar

• 2–4 tablespoons blueberry juice (mash blueberries and strain out the solids)

💡 Tips for the Best Lemon Blueberry Loaf

• Don’t overmix the batter once the flour is added. This keeps the loaf soft and fluffy.

• Use fresh lemon juice for the best flavor — bottled juice won’t be as vibrant.

• Toss blueberries in a little flour before adding to the batter to help prevent them from sinking.

• Let the loaf cool before glazing, or the glaze will melt right off.

This vegan lemon blueberry loaf is soft, tangy, and just the right amount of sweet. With fresh citrus, juicy berries, and a naturally sweetened batter, it’s the kind of recipe you’ll want to bake again and again.

Perfect for spring picnics, weekend brunches, or a light afternoon treat, this loaf delivers flavor and comfort in every bite. And that purple-blueberry glaze? Total showstopper.

Ready to brighten your day with a slice of this delicious loaf? Grab your lemons and let’s bake!

Ingredients:

• Applesauce

• Oil

• Maple syrup

• Lemon juice

• Baking powder

• Baking soda

• All-purpose flour

• Powdered sugar

• Blueberries

Recipe:

• 1 cup applesauce

• 1/2 cup oil

• 1/3 cup maple syrup

• 1/4 cup lemon juice

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 cup all-purpose flour

• 1/2 cup blueberries (fresh or frozen)

Glaze (optional):

• 1 cup powdered sugar

• 2-4 tablespoons blueberry juice (mashed blueberries, strain out the clumps)

Directions:

👩‍🍳 How to Make Vegan Lemon Blueberry Loaf

1. Preheat the oven to 350°F (175°C) and lightly grease or line a loaf pan with parchment paper.

2. In a large bowl, whisk together applesauce, oil, maple syrup, and lemon juice until smooth.

3. Add baking powder and baking soda and stir to combine.

4. Fold in the flour gradually, mixing until no dry spots remain.

5. Gently fold in the blueberries (recommend tossing in flour) being careful not to over mix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze:
Mash a handful of blueberries and strain to extract the juice. Whisk with powdered sugar until smooth and pourable. Drizzle over cooled loaf.

🍰 Serving & Storage

This lemon blueberry loaf is perfect served on its own, with a cup of tea, or as a light dessert. The optional glaze adds an extra pop of color and sweetness — perfect for brunch or special occasions.

To store:

• Keep covered at room temperature for up to 3 days

• Refrigerate for up to a week

• Freeze (unglazed) for up to 2 months