This vegan lemon blueberry loaf is bright, moist, and tender, with bursts of juicy blueberries and fresh lemon in every slice. Made in one bowl with simple pantry ingredients, it’s an easy, comforting bake that works just as well for breakfast as it does for dessert or an afternoon snack.

Why You’ll Love This Recipe

This loaf is completely plant-based yet soft and fluffy, without relying on any unusual ingredients. The natural sweetness from ripe bananas keeps it moist, while lemon zest adds a fresh, zesty balance to the berries. It’s budget-friendly, beginner-friendly, and comes together quickly with minimal cleanup. Whether you serve it plain or dress it up with a glaze, it’s a dependable recipe you’ll want to make again and again.

Ingredients

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

3 medium bananas, fully ripe and mashed
1/4 cup granulated sugar
1/3 cup canola oil or vegetable oil, plus more for greasing the pan
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour or whole wheat flour
1/2 tablespoon lemon zest
1 cup fresh or frozen blueberries
1/3 cup walnuts or pecans, chopped (optional)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a standard 9 × 5-inch loaf pan with oil.

In a large mixing bowl, mash the bananas until smooth. Add the sugar and oil, and mix until well combined.

Sprinkle in the baking powder, baking soda, cinnamon, salt, flour, and lemon zest. Gently stir just until the batter comes together, being careful not to overmix.

Fold the blueberries into the batter, along with the chopped nuts if using. Mix gently so the berries stay intact.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

Bake for about 55 minutes, or until the loaf is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven and let the loaf cool in the pan for 15 to 20 minutes. Carefully transfer to a wire rack and allow it to cool completely before slicing.

Servings and timing

Servings: 8 to 10 slices

Prep time: 10 minutes
Bake time: 55 minutes
Cooling time: 20 minutes
Total time: approximately 1 hour 25 minutes

Variations

For extra citrus flavor, add a few drops of lemon extract to the batter.
Stir in 1 to 2 tablespoons of poppy seeds for a lemon poppy seed version.
Replace blueberries with raspberries, blackberries, or chopped strawberries.
Swirl a few spoonfuls of blueberry jam through the batter before baking.
Add 1/4 to 1/2 cup dairy-free white chocolate chips for a sweeter loaf.
Sprinkle coarse sugar over the top before baking for a crunchy crust.

Storage/Reheating

Store the loaf at room temperature in an airtight container for up to 2 days.
In the refrigerator, it will keep well for up to 7 days when wrapped or sealed tightly.
To freeze, wrap the whole loaf or individual slices in parchment paper and store in a freezer-safe container for up to 3 months.
Thaw at room temperature or reheat slices gently in the microwave or oven until warmed through.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw them before adding, and gently fold them in to reduce color streaking.

What kind of bananas are best for this loaf?

Very ripe bananas with brown spots are ideal, as they provide the most sweetness and moisture.

Can I make this loaf gluten-free?

You can use a 1:1 gluten-free baking flour. The texture may be slightly more delicate, so allow it to cool fully before slicing.

Is this loaf overly sweet?

No, it’s mildly sweet and balanced by the lemon. You can increase the sugar slightly if you prefer a sweeter loaf.

Can I reduce the oil?

You may replace part of the oil with unsweetened applesauce, but the loaf may be slightly less moist.

How do I prevent the loaf from being dense?

Measure the flour carefully and avoid overmixing the batter once the flour is added.

Can I make this into muffins?

Yes, divide the batter into a lined muffin tin and bake at the same temperature for about 22 to 25 minutes.

Do I need to line the pan with parchment paper?

It’s optional, but parchment makes removal easier and helps prevent sticking.

Can I add a glaze on top?

A simple lemon glaze made with powdered sugar and lemon juice works beautifully once the loaf has cooled.

Why does the loaf need time to cool?

The loaf is delicate when hot and firms up as it cools, making it easier to slice cleanly.

Conclusion

This vegan lemon blueberry loaf is a simple, reliable recipe that delivers bright flavor and a soft, satisfying texture every time. With minimal ingredients and a straightforward method, it’s perfect for both new and experienced bakers. Enjoy it fresh, toasted, or stored for later—it’s a plant-based bake that never disappoints.

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