Description

A moist, tender, and completely plant-based lemon blueberry loaf with a sweet coconut glaze. This easy recipe uses simple pantry ingredients and requires no eggs or dairy, making it perfect for breakfast or snacks.

Ingredients

Scale

2 cups (250g) All-Purpose Flour (or 1:1 gluten-free blend)
2 teaspoons Baking Powder
½ teaspoon Salt
¾ cup (150g) Granulated Sugar
2 tablespoons Lemon Zest (from 2–3 large lemons)
¼ cup (60ml) Fresh Lemon Juice
½ cup (120ml) Full-fat Canned Coconut Milk
⅓ cup (80ml) Melted Coconut Oil
1 teaspoon Vanilla Extract
2 Flax Eggs (2 tbsp ground flaxseed meal + 5 tbsp water)
1 ½ cups Fresh Blueberries
¼ cup (60ml) Coconut Cream (for glaze)
1 ½ cups (180g) Powdered Sugar, sifted (for glaze)
1–2 tablespoons Lemon Juice (for glaze)
Pinch of Salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment paper.
In a small bowl, whisk ground flaxseed meal and water. Set aside for 5-10 minutes until gelatinous.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk sugar, melted coconut oil, coconut milk, vanilla, and lemon juice until smooth. Add the flax egg mixture and whisk again.
Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
Lightly toss blueberries in a teaspoon of flour and gently fold them into the batter.
Pour batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the loaf cools, whisk coconut cream, powdered sugar, lemon juice, and a pinch of salt until smooth.
Drizzle the glaze over the completely cooled loaf and let it set for 10 minutes before slicing.

Notes

Do not overmix the batter to avoid a dense loaf. Ensure baking powder is fresh for proper rising. If using frozen blueberries, do not thaw them first and toss in flour to prevent sinking. The loaf stays moist for up to 3 days at room temperature.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 220
Sugar: 22
Sodium: 180
Fat: 7
Saturated Fat: 5
Carbohydrates: 38
Fiber: 1
Protein: 3

Keywords: vegan lemon blueberry loaf, coconut glazed bread, easy vegan baking, gluten-free loaf, plant-based breakfast, summer baking