Easy Vegan Blueberry Bread

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Easy Vegan Blueberry Bread (Quick Bread Recipe)

Moist, fluffy, and bursting with blueberries, this simple vegan blueberry bread is perfect for breakfast, snacks, or dessert. Quick to prepare, with simple pantry ingredients and no eggs or dairy.

Ingredients

  • 1 ½ cups blueberries (fresh or frozen)
  • 1 tablespoon granulated sugar (for coating blueberries)
  • 2 tablespoons all-purpose flour (for coating blueberries)
  • ⅓ cup granulated sugar (for batter)
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup plant-based milk
  • ¼ cup neutral oil (such as canola, sunflower, or avocado oil)
  • 1 (3.9-ounce / ~110g) pack unsweetened applesauce

Instructions

  1. Prepare the oven and pan:
    Preheat oven to 350°F (175°C). Line a standard 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving overhang for easy removal.
  2. Coat the blueberries:
    In a medium bowl, toss the blueberries with 1 tablespoon of sugar and 2 tablespoons of flour. Set aside.
  3. Mix dry ingredients:
    In a large bowl, whisk together ⅓ cup of sugar, 1 ½ cups of flour, baking powder, and salt.
  4. Add wet ingredients:
    Pour in the plant-based milk, neutral oil, and applesauce. Stir gently until fully combined. Some small lumps are fine — avoid over-mixing.
  5. Incorporate blueberries:
    Fold in the coated blueberries, reserving about ¼ cup for topping.
  6. Fill the pan and bake:
    Pour the batter into the prepared loaf pan. Sprinkle the reserved blueberries on top.
  7. Bake:
    Bake for 50–60 minutes. Check doneness by inserting a toothpick into the center — it should come out clean. If needed, bake for an additional 5–10 minutes.
  8. Cool completely:
    Remove from oven and allow to cool fully in the pan before removing and slicing.

Storage

  • Room temperature: Store in a paper towel-lined airtight container for 2–3 days.
  • Refrigerator: Keeps fresh up to 1 week.
  • Freezer: Wrap whole or sliced (with parchment between slices) and freeze for up to 3 months. Thaw at room temperature or in the fridge.

Tips for Success

  • Measure flour correctly: Spoon and level flour to avoid using too much, which can make the bread dense.
  • Flour the blueberries: This prevents them from sinking during baking.
  • Do not over-mix: Stir only until ingredients are just combined.
  • Use fresh berries if possible: Fresh berries minimize streaking in the batter.
  • Cool fully before slicing: The loaf is fragile when warm but firms as it cools.

Variations

  • Swap berries: Try raspberries, blackberries, or chopped strawberries.
  • Add zest: Lemon or orange zest adds a lovely brightness.
  • Flavor options: Stir in cinnamon, almond extract, or finely chopped crystallized ginger.
  • Mix-ins: Add ½ cup vegan chocolate chips or chopped nuts.
  • Toppings: Sprinkle with coarse sugar or cinnamon sugar before baking.
  • Glaze: Drizzle with simple lemon glaze once cooled.

This recipe is an excellent go-to for a plant-based breakfast or treat that’s simple, budget-friendly, and crowd-pleasing.

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