Print

Vegan Lemon Blueberry Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegan lemon blueberry loaf is moist, tender, and filled with fresh lemon zest and juicy blueberries. Made in one bowl with basic pantry ingredients, it’s perfect for breakfast, dessert, or snacking.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 to 10 slices
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 3 medium bananas, fully ripe and mashed
  • 1/4 cup granulated sugar
  • 1/3 cup canola oil or vegetable oil, plus more for greasing
  • 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)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9 × 5-inch loaf pan.
  2. In a large bowl, mash bananas until smooth. Add sugar and oil, mixing well.
  3. Add baking powder, baking soda, cinnamon, salt, flour, and lemon zest. Stir gently until just combined.
  4. Fold in blueberries and nuts, if using, being careful not to overmix.
  5. Pour batter into the prepared loaf pan and smooth the top.
  6. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Frozen blueberries can be used without thawing.
  • Use very ripe bananas for best sweetness and moisture.
  • Parchment paper lining is optional but helps with easy removal.
  • Do not overmix the batter to avoid a dense loaf.
  • Add a simple lemon glaze for extra sweetness and shine.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-lemon-blueberry-loaf/