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–+ servings
side image of sliced blackberry lemon bread on cutting board

Blackberry Lemon Bread

A delicious celebration of summer flavors, this vegan blackberry lemon bread has zesty lemon flavor, sweet tartness from ripe blackberries, and a tender crumb that makes this a great choice for breakfast or dessert! Complete with both a lemon and blackberry glaze for the ultimate burst of flavor.
5 from 13 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 205 kcal

Equipment

  • 1 stand or hand mixer
  • 1 set of measuring cups
  • 1 set of measuring spoons
  • 1 set of mixing bowls include one small glass bowl to use as a double broiler
  • 1 small saucepan
  • 1 loaf pan I used a 9-inch by 5-inch ceramic loaf pan
  • 1 whisk
  • 1 knife optional, for cutting blackberries
  • 1 cutting board optional, for cutting blackberries
  • 1 wire cooling rack

Ingredients
  

Dry Ingredients

  • 2 cups unbleached all-purpose flour or 1:1 gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt I used pink Himalayan salt
  • ⅛ teaspoon cream of tartar

Wet Ingredients

  • 1 cup plant-based milk I used soy
  • ⅔ cup organic cane sugar or 1:1 sweetener of your choosing
  • ¼ cup coconut oil
  • 7 tablespoons aquafaba juice from canned or cooked chickpeas
  • 3 tablespoons + 1 teaspoon fresh lemon juice
  • 2 tablespoons vegan powdered sugar for glaze
  • 1 teaspoon pure vanilla extract

Add-ins

  • 3 ½ tablespoons lemon zest approximately 3 ½ lemons
  • 1 ¼ cup fresh blackberries frozen is acceptable

Instructions
 

Preparation

  • Preheat oven to 350º Fahrenheit.
  • In a measuring cup, add plant-based milk. Stir in one tablespoon of fresh lemon juice and allow to sit while preparing other ingredients.
    1 cup plant-based milk, 3 tablespoons + 1 teaspoon fresh lemon juice
  • If desired, cut ½ cup of the blackberries in half and set aside.
    1 ¼ cup fresh blackberries
  • Add aquafaba to a small saucepan and place over low-medium heat on the stove. Place a small glass bowl over the saucepan to create a double broiler.
    7 tablespoons aquafaba
  • Add the coconut oil and melt until translucent (only takes a few minutes). Set aside.
    ¼ cup coconut oil
  • Cook the aquafaba for a few more minutes, allowing it to reduce slightly and create a more "cloudy" appearance.
    7 tablespoons aquafaba
  • Add the cooked aquafaba to the bowl of a stand or hand mixer (whisk attachment for stand mixer) along with the cream of tartar.
    7 tablespoons aquafaba, ⅛ teaspoon cream of tartar
  • Whisk on high speed for 3-5 minutes, or until the aquafaba forms stiff peaks.
    7 tablespoons aquafaba, ⅛ teaspoon cream of tartar
  • Grease your loaf pan, or add parchment paper and clamp on each side for easy removal.

Quick Bread Batter

  • Whisk the all-purpose flour, baking powder, baking soda, and salt together in a small or medium bowl.
    2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Whisk the plant-based buttermilk, organic cane sugar, vanilla extract, remaining lemon juice, and coconut oil together in a large bowl.
    1 cup plant-based milk, ⅔ cup organic cane sugar, ¼ cup coconut oil, 3 tablespoons + 1 teaspoon fresh lemon juice, 1 teaspoon pure vanilla extract
  • Slowly add the dry ingredients to the wet in batches, stirring to incorporate each time. A few small lumps are acceptable, but the batter should be mostly consistent.
  • Stir in the lemon zest.
    3 ½ tablespoons lemon zest
  • Fold in the whipped aquafaba until incorporated.
    7 tablespoons aquafaba
  • Gently fold in 1 cup of the blackberries (including the halved berries) until incorporated throughout the batter.
    1 ¼ cup fresh blackberries
  • Spoon the batter into the loaf pan. Bake for 45-55 minutes on the center rack in the oven. Test with a toothpick or skewer. The bread should be lightly browned on the top and edges, and the toothpick should be clean upon removal.
  • Allow to cool for up to 10 minutes in the loaf pan before transferring to a wire rack.

Blackberry Glaze

  • In a small saucepan over low heat, gently heat the remaining ¼ cups of fresh blackberries.
    1 ¼ cup fresh blackberries
  • Using the back of a spoon, gently press the blackberries until they release their juice.
    1 ¼ cup fresh blackberries
  • Pour the blackberry pulp through a fine mesh strainer to separate the juice.
    1 ¼ cup fresh blackberries
  • Stir in one tablespoon vegan powdered sugar into the blackberry juice until you reach the desired consistency. Thicken with more powdered sugar, or thin with a little water.
    2 tablespoons vegan powdered sugar

Lemon Glaze

  • Add about one teaspoon of fresh lemon juice to the second tablespoon of vegan powdered sugar and stir to combine. Thicken by adding more powdered sugar, or thin with a little water.
    3 tablespoons + 1 teaspoon fresh lemon juice, 2 tablespoons vegan powdered sugar
  • Drizzle both glazes over the cooled bread, making a pattern of your choosing. Sprinkle with a little lemon zest, if desired.

Notes

Not all powdered sugar is vegan. Look for a vegan certification on the label, or use a brand that is derived from organic, raw, or natural sugar. 
 

Nutrition

Serving: 1sliceCalories: 205kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 5gSodium: 302mgPotassium: 50mgFiber: 1gSugar: 12gVitamin C: 6mgCalcium: 60mgIron: 1.5mg
Keyword aquafaba, blackberries, lemons, quick bread, summer berries
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