Lemon Blueberry Bread

This lemon blueberry bread is one of my absolute favorite breakfasts. I didn’t necessarily expect the lemon/blueberry combo to be such a perfect one, but the lemon perfectly counters the sweetness of the blueberries, making it just divine. It’s denser than most breads, but I personally love that even more.

When I tried the vegan, no added sugar version, the bread didn’t rise as much as the original version and I thought I’d ruined it, but when I tasted it I found that, while it’s even denser than the already-dense original, the texture was still adequately fluffy.

UPDATE: I realized that I only put in half as much chickpea water as necessary to replace the eggs when I filmed this, which is what caused it to rise so much less. It was still perfect with the mistake, but for the closest texture to the original, I’d recommend using the amount specified in the recipe.

The simple glaze that I normally top it with is obviously not free of added sugar, so cut that out if you want to keep the loaf truly no added sugar. I usually include it because I’m not actually sugar free and I think it’s worth it, but it’s delicious either way!

If you haven’t already, please subscribe to my Youtube channel so you don’t miss any video recipe tutorials like this one! If you prefer written recipes, I’ll always include those too–just scroll down.

Another note on the video: I’d also recommend using more maple syrup than the 1/3 c I named in the video–about 4 ounces will give it that same sweetness.

Print Recipe
Lemon Blueberry Bread {Vegan, No Added Sugar}
A slightly denser version of my lemon blueberry bread recipe, plus vegan without any added sugar.
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan. Combine both flours, baking powder and salt in a medium bowl. Using a food processor, mash pitted dates. Combine the coconut oil, maple syrup, mashed dates, and strained applesauce in a large bowl, then add in chickpea water. Add in the juice of 1 lemon, then alternate between adding the dry ingredients and the milk. Fold in the blueberries and lemon zest and transfer the mixture to the loaf pan. Bake 1 hour, or until an inserted toothpick comes out clean.
Recipe Notes

I always do half regular flour, half whole wheat flour when baking, but it's totally optional--feel free to substitute the whole wheat flour for regular or vice versa.

And if you aren’t looking for a vegan recipe without added sugar, here’s the original! I love both recipes–if you try one, let me know how it goes in the comments!

Print Recipe
Lemon Blueberry Bread
My original lemon blueberry bread recipe--it's not vegan/no added sugar, but it is reeeally good!
Servings
loaf
Ingredients
Glaze
Servings
loaf
Ingredients
Glaze
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan. Combine both flours, baking powder and salt in a medium bowl. Cream the butter and 1 cup sugar in a large bowl, then beat in eggs. Add in the juice of 1 lemon, then alternate between adding the dry ingredients and the milk. Fold in the blueberries and lemon zest and transfer the mixture to the loaf pan. Bake 1 hour, or until an inserted toothpick comes out clean. Combine the 1/2 juiced lemon and 1/4 cup sugar to create the glaze, and pour over the warm bread. Enjoy!
Recipe Notes

I always do half regular flour, half whole wheat flour when baking, but it's totally optional--feel free to substitute the whole wheat flour for regular or vice versa.

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