Name: Vegan Blueberry Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar or coconut sugar; 1/3 cup neutral oil (such as canola or light olive oil); 1/2 cup plant-based milk (like almond or soy); 1/4 cup unsweetened applesauce; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 1/4 cups fresh or frozen blueberries; 1 tbsp flour (for coating the blueberries)

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Moist, fluffy, and filled with juicy blueberries, this vegan blueberry bread is my go-to for a comforting breakfast or a light snack. It’s a simple quick bread that skips eggs and dairy but delivers all the rich flavor and softness I love in a classic loaf. Whether I’m serving it warm with a spread or enjoying a slice straight from the fridge, it never disappoints.

Vegan Blueberry Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar or coconut sugar

⅓ cup neutral oil (such as canola or light olive oil)

½ cup plant-based milk (like almond or soy)

¼ cup unsweetened applesauce

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 ¼ cups fresh or frozen blueberries

1 tablespoon flour (for coating the blueberries)

Directions

I preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, I mix the oil, plant-based milk, applesauce, lemon juice, and vanilla extract until well combined.

I pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.

To keep the blueberries from sinking, I toss them in 1 tablespoon of flour before gently folding them into the batter.

I pour the batter into the prepared loaf pan and smooth the top.

I bake it for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 10 slices. It takes about 10 minutes to prepare and 55 minutes to bake, bringing the total time to approximately 1 hour and 5 minutes. Each slice contains around 220 kcal.

Variations

When I want to switch things up, I like to:

Add a handful of chopped nuts like walnuts or pecans for crunch.

Use a mix of berries such as raspberries or blackberries instead of only blueberries.

Add a crumb topping with brown sugar and oats for a bakery-style finish.

Make it gluten-free by using a 1:1 gluten-free flour blend.

Turn it into muffins by dividing the batter into a muffin tin and reducing the baking time to 20–25 minutes.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped in parchment and stored in a freezer-safe bag. To reheat, I warm a slice in the microwave for about 15–20 seconds or toast it lightly.

FAQs

How do I keep the blueberries from sinking in the bread?

I toss them in a bit of flour before folding them into the batter. This helps suspend the berries throughout the loaf.

Can I use frozen blueberries?

Yes, I often use frozen blueberries—there’s no need to thaw them, just coat them in flour and fold them in gently.

Is this bread sweet enough for dessert?

It has a mild sweetness, making it great for breakfast or a light dessert. I sometimes dust the top with powdered sugar or add a lemon glaze if I want to make it more dessert-like.

What can I use instead of applesauce?

Mashed banana or non-dairy yogurt both work well as substitutes for applesauce in this recipe.

Can I make this recipe oil-free?

Yes, I can replace the oil with more applesauce for an oil-free version. It makes the texture slightly more dense but still delicious.

Conclusion

This vegan blueberry bread is one of those simple recipes I come back to again and again. With its soft, tender crumb and bursts of berry flavor, it’s a satisfying treat that feels both nourishing and indulgent. Whether I’m baking for myself or sharing with friends, it never lasts long—and that’s always a good sign.

📖 Recipe:

Vegan Blueberry Bread

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 10 slices
Diet: Vegan

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Description

Moist, fluffy, and bursting with blueberries, this vegan blueberry bread is a quick and easy one-bowl recipe perfect for breakfast or a light snack. Made with pantry staples and no eggs or dairy, it's a wholesome treat for any time of day.

Instructions

Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix the oil, plant-based milk, applesauce, lemon juice, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.
Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.