Vegan Lemon Blackberry Bread

1 loaf
1 hr

Perhaps my favorite recipe to date, this vegan lemon blackberry bread is a delicious ode to summer flavors. Fresh berries and zesty lemon are a delightful pairing that tend to get overlooked for the more classic lemon-blueberry combination. If you love blackberries and lemons, this is a loaf you need to try ASAP!


Though this is a vegan recipe (substitutions for non-vegans in the notes), the final outcome is so good, even those who don't follow a vegan diet will fall in love.


Favorite blackberry lemon bread characteristics:


  1. Light and fluffy texture
  2. Sweet without overpowering the palate
  3. Smells delicious while baking
  4. Perfect for a weekend treat, or set out when entertaining
  5. Doubles as either a breakfast or dessert


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Interested in other delicious recipes to celebrate summer? Join the fun on the blog!


Cheers,

Melanie

Vegan Lemon Blackberry Bread
Recipe details
  • 1  loaf
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients
Bread
  • 2 cups unbleached all-purpose flour
  • 1 1/4 cup fresh blackberries (cut half the blackberries in half)
  • 1 cup plant-based milk (I used soy)
  • 2/3 cup organic cane sugar
  • 1/4 cup refined coconut oil
  • 7 tablespoons aquafaba
  • 3 tablespoons + 1 teaspoon lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Zest of 3 1/2 lemons
Lemon Glaze (optional)
  • 1 tablespoon vegan powdered sugar
  • 1 teaspoon lemon juice
Blackberry Glaze
  • 1 tablespoon vegan powdered sugar
  • 1 teaspoon blackberry juice
Instructions
For the bread
Preheat oven to 350ºF.
In a measuring cup, add plant-based milk and stir in 1 tablespoon lemon juice until incorporated. Allow to rest while preparing next ingredients.
In a small bowl, mix flour, baking powder, baking soda, and salt. Whisk to combine.
Use a small saucepan to add the aquafaba and heat over a low-medium temperature. Add a small glass bowl to the top of the saucepan (creating a double boiler) and add the coconut oil.
Let the coconut oil melt until translucent. Remove and set aside.
Allow the aquafaba to reduce for a few minutes, until the liquid looks more cloudy than when you added it to the saucepan.
In the bowl of a stand or hand mixer (stand is recommended), add the aquafaba. Add the cream of tartar. Beat (or whisk, in a stand mixer) on high until the aquafaba reaches stiff peaks.
In a separate bowl, add the plant-based buttermilk (milk + lemon juice mixture) sugar, vanilla extract, coconut oil, lemon juice, and lemon zest. Reserve some of the lemon zest to garnish, if desired. Whisk to combine.
Incorporate the dry ingredients in batches, stirring to combine. Lumps should dissolve with relative ease.
Fold in the whisked aquafaba, until fully incorporated.
Fold in 1 cup of the fresh blackberries.
Add the dough to a greased loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted in the center of the bread is clean upon removal.
Cool in a loaf pan for a few minutes before transferring to a cooling rack.
Once cool, drizzle with the lemon and blackberry glazes, if desired.
Lemon Glaze (Optional)
Stir the lemon juice into the powdered sugar, until you reach the desired consistency. Add more powdered sugar, if necessary, to thicken.
Blackberry Glaze (Optional)
In a small saucepan, heat 1/4 cup fresh blackberries over a low temperature.
Using the back of a large spoon, gently press the blackberries until they release their juices.
Strain the blackberries over a fine mesh strainer, separating the juice.
Add the fresh blackberry juice to the powdered sugar, stirring to combine. Thicken with more powdered sugar, or thin with either milk, water, or more blackberry juice.
Tips
  • For those not following a vegan diet, use these 1:1 substitutions:
  • 2 eggs instead of aquafaba
  • 1 cup buttermilk instead of plant-based buttermilk
  • 1/4 cup melted butter instead of coconut milk
  • Granulated sugar in place of organic cane sugar
  • The glaze is optional, or feel free to select one over the other.
  • Whisking aquafaba is best done on high speed. Once stiff peaks form, stop whisking so as not to overbeat.
Melanie Lorick
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