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sliced lemon blueberry loaf on parchment paper

MOIST One Bowl Vegan Lemon Blueberry Loaf Recipe – No eggs!

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 65
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This zesty lemon blueberry loaf is made entirely without eggs and dairy free (so vegan!) yet rises so beautifully. It’s tender, moist, and bursting with fresh blueberries!



Lemon Blueberry Bread:

  • 2 cups (250 g) all purpose flour*
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup (113 g) neutral oil
  • 1 cup (200 g) organic granulated sugar
  • 1 tbsp dairy free yogurt, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cups (180 mL) dairy-free milk, room temperature
  • 1 pint fresh blueberries, rinsed
  • 1 tbsp all purpose flour
  • 3 tbsp lemon zest (from 12 large lemons)
  • 1/2 batch vegan blueberry frosting

Lemon Simple Syrup:

  • 1/4 cup (50 mL) lemon juice (12 large lemons)
  • 1/4 cup (50 g) sugar


  1. Prep: Preheat the oven to 350F, and line a pound loaf pan (about 8″) with parchment paper. Measure out all ingredients. Toss the blueberries in the extra tablespoon of all purpose flour and set aside.
  2. Rub the sugar with the lemon zest: In a large bowl, rub the sugar and the lemon zest together between clean fingers to help bring out the lemon oil and flavors.
  3. Make the batter: Add in the oil, dairy free yogurt, vanilla extract, and salt, and whisk just until mixed. Then add in the baking powder and baking soda, and whisk again.
  4. Finish the batter: Add in the flour and dairy free milk, and whisk JUST until the flour is combined. Pour in the blueberries, and fold evenly into the batter.
  5. Bake: Pour the blueberry lemon loaf batter into the prepared pan, and place onto a baking sheet just incase of any extra spillage. Bake for 65-70 minutes, or until a toothpick comes out clean. If you notice that your loaf is browning too much towards the end you can cover it with parchment paper.
  6. While the loaf is baking: Make the lemon syrup. In a small saucepan, heat the lemon juice and sugar until dissolved. Then pour into a heat-safe jar and let cool while your lemon blueberry loaf bakes.
  7. Cool: Once out of the oven, brush the loaf with the lemon syrup and let cool completely before you frost or ice.
  8. Make the frosting: Prepare the frosting according to instructions and frost. Slice and enjoy!


All purpose flour: For gluten free, swap in King Arthur measure for measure gluten free flour.

Dairy free milk: You can use almond milk, oat milk, soy milk, or your favorite.

Dairy free yogurt: You can use any dairy free yogurt or dairy free Greek yogurt here or even vegan sour cream.

Blueberries: Swap in raspberries or blackberries instead if desired!

Keywords: lemon blueberry loaf, lemon blueberry bread, vegan lemon blueberry loaf