Description
This vegan blueberry bread is a moist, fluffy, and lightly sweetened loaf bursting with juicy blueberries. Perfect for breakfast, dessert, or a snack, it’s easy to make and completely dairy-free and egg-free.
Ingredients
- 1 cup (240 mL) dairy-free milk
- 1 tbsp apple cider vinegar or lemon juice
- ½ cup (100 g) granulated sugar or coconut sugar
- ¼ cup (60 mL) light-tasting oil (e.g., sunflower or vegetable oil)
- 1 tsp vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (225 g) fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries, optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large bowl, combine the dairy-free milk and apple cider vinegar. Let sit for 5 minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk mixture and whisk until combined.
- Sift in the flour, baking powder, baking soda, and salt. Gently mix until just combined. Do not overmix.
- If using, toss the blueberries with 1 tablespoon of flour to prevent sinking. Fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted into the middle comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh or frozen blueberries. If using frozen, do not thaw beforehand.
- Do not overmix the batter to keep the bread tender.
- The bread can be stored at room temperature for a few days or frozen for longer storage.
- Add lemon zest or a glaze for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
