Lemon Blueberry Loaf Recipe (No Eggs, No Milk, No Butter

lemon blueberry loaf on an off white plate

5 from 69 votes

Lemon Blueberry Loaf Recipe (No Eggs, No Milk, No Butter

This lemon blueberry loaf recipe is loaded with vibrant berries, lemon zest and freshly squeezed lemon juice, then topped with a simple glaze that divinely complements the tartness of the lemon and sweetness of the berries.

Prep Time5

Cook Time50

Rest Time5

Total Time1

Course: Bread, Dessert, Snack

Cuisine: All

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 471kcal

Author: Deborah

Equipment

2 mixing bowls one large, one medium
whisk or fork
loaf pan 9x5 inch
zester or grater
cooling rack
parchment paper

Ingredients

For the Bread

1 cup plain dairy-free yogurt
1 cup blueberries fresh or frozen
1 ⅓ cup rice flour
1 cup cornstarch
½ cup vegetable oil
2 ½ teaspoon baking yeast
¾ cup brown sugar light or dark
¼ cup plant milk
1 medium lemon juice and zest
1 tablespoon vanilla extract

For the Icing

1 cup icing sugar
1-2 tablespoon plant milk

US Customary - Metric

Instructions

For the Bread

Preheat oven to 350F/180C. Line a 9×5 loaf pan with parchment paper. Use a grater or zester to grate the zest of one medium-sized lemon into a large mixing bowl, then cut the lemon in half and squeeze the juice into the same bowl.
To the same mixing bowl, add dairy-free yogurt, vegetable oil, plant-milk, and pure vanilla extract.
Whisk until smooth.
In a separate mixing bowl, combine the rice flour, cornstarch, active dry yeast, and brown sugar
Add wet ingredients to dry ingredients and mix until thoroughly combined. This is your batter.
Gently fold in blueberries.
Pour batter into prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the middle of the lemon blueberry loaf comes out clean.
Remove from oven. Allow bread to cool in pan for at 5 minutes.
Then transfer it to a wire cooling rack to cool completely before icing.

For the Icing

To make the icing, mix together powdered sugar and plant milk until the mixture is smooth and pourable. Drizzle icing over the completely cooled bread. Adorn with left over blueberries and blackberries, if desired.

Notes

NUTRITION INFORMATION IS AN ESTIMATE.
Be sure to line your loaf pan with parchment paper to make the bread easier to remove from the loaf pan.
To ensure accuracy, when measuring your cornstarch and rice flour, spoon them into measuring cups and level off with a flat edge.
Be very gentle when folding in the blueberries to avoid crushing them and turning the batter purple.
To prevent this lemon blueberry loaf from becoming too dense or heavy, avoid overmixing the batter. Mix until just combined.
To retain it’s shape, the loaf should cool for 5 minutes in the pan before transferring to a cooling rack.
When making the icing, gradually add the plant milk to the icing sugar until it reaches a pouring consistency. If the icing is too runny, add more icing sugar. If too thick, add more plant milk.
When decorating the blueberry bread recipe with berries, sprinkle them over the top of the icing before it sets. This helps add a pop of color and extra blueberry flavor to the bread.

Nutrition